Pu­d­ina pu­lao


Prep time: 10 mins Cook­ing time: 30 mins

(serves 2) In­gre­di­ents 1-2 green chill­ies, chopped 2-3 gar­lic cloves, chopped 2.5cm ginger, chopped 30 mint leaves 2 sprigs co­rian­der 2 tbsp sun­flower oil 1 small car­rot, chopped 10-12 French beans, chopped 1 small green bell pep­per, chopped 1 small potato, chopped 1 medium onion, diced 2 cubes pa­neer 2 cups white bas­mati rice, cooked 2 tbsp ghee (clar­i­fied but­ter) 1 tsp garam masala pow­der salt Method: 1. Grind to­gether green chill­ies, gar­lic, ginger, mint and co­rian­der with a lit­tle wa­ter to make a coarse paste. 2. Heat 1 tbsp oil in a fry­ing pan. Add car­rot, French beans, bell pep­per and potato. Sauté for a few min­utes, un­til veg­eta­bles are slightly cooked. Sea­son then add paste. Sauté for 2 min­utes. 3. Heat re­main­ing oil in a heavy-bot­tomed fry­ing pan and sauté onion. Add veg­eta­bles and pa­neer to onion and mix well. 4. Add rice and clar­i­fied but­ter. Sprin­kle garam masala pow­der over and cover. 5. Seal edges of pan with a dish cloth to en­sure no steam es­capes. Cook over a low heat for 5 min­utes. Serve hot with dahi vada or raita.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.