Capsicum, khoya & Paneer rice

Ingredients

1 cup cubed paneer

1/2 cup chopped capsicum

3 tbsp boiled green peas

1/4 cup leeks sliced

1/2 cup onion chopped

2 tbsp Tomato puree

1 tsp cumin seeds

1 tbsp garlic-green chilli paste

1 tomato chopped

1 cup milk

2 tsp grated khoya

1 tsp kashmiri red chilli powder

1/2 tsp garam masala

1 tsp kabab or tandoori masala

1/2 tsp coriander powder

2 tbsp finely chopped coriander leaves

salt to taste

2 tsp oil

Method

For the rice

Heat water in a pan and when it starts boiling add rice and cook till 3/4 th done and then keep aside to cool completely

For the Gravy

Heat 1 tsp oil in a nonstick pan and add paneer and fry till golden brown and keep asideHeat 2 tbsp oil in a pan, add cumin seeds and allow it to crackle and then add onion and fry till translucentAdd leeks and fry for another 2 min and then add garlic-green chilli paste and then add tomato puree and fry for 2 min and then add tomato and fry till half mashedAdd chilli powder,coriander powder, kabab masala, garam masala and fry till it leaves the side of the pan, sprinkle little water to make sure it doesnt burnAdd milk and bring it to a boil and then add khoya and mix wellAdd capsicum, salt and paneer, peas and fry for a couple of min till thick and gravy coats well with the vegetables and then allow it to cool

For the paneer rice

Add the Basmati rice to the gravy and mix well and close on the lid and cook on a low flame for 20 min and then serve hot with raitha