How to make Simple and Tasty Methi-Paneer Rice Recipe

Ingredients

Cooked rice – 2 cups
methi leaves – 1 bunch
paneer cubes – 1 cup
Black Chick peas/ Kala chana boiled – 1 cup
Capsicum cut lengthwise – 1
potatoes cubed and boiled – 1 cup
onions cut lengthwise – 1 big
Vangibhath powder – 1 tbsp
Cinnamon – 1 inch
cloves – 4-5
green chillies(optional)
mustard seeds – 1 tsp
channa dhall – 1tsp
urad dhall – 1 tsp
ground nuts – 10-15
Asafoteida/hing – 1/8 tsp
Amchur/Dry mango powder – 1 tsp
salt and sugar to taste
 
Cooking Directions

     Sprig out the leaves from the stems of Methi/fenugreek

    Wash in salt water and let the water strain out

    Heat oil in Kadai, add groundnuts, channa dhall, cinnamon stick, cloves wait for a while until they change color

    Add the remaining unrad dhall, mustard, hing. Fry oinions and chillies once the mustard splutter

    Add the methi leaves and fry until they are cooked once the leaves wilt there will a lot of  water just continue frying on medium to high flame

    Add caspsicum, boiled potatoes, paneer cubes, kala chana salt, vangibhath powder and amchur powder and fry until all are blended well

    Continue frying on high flame until the masala flavours into the dish

    Mix the left over rice, stir well and serve hot with raita of your choice.