Herb Rice with Grilled Paneer

Ingredients

• Cooked basmati rice, as shown
• Cooking oil, as shown
• Onion, finely chopped, as shown
• French beans, as shown
• Carrot, as shown
• Green capsicum, as shown
• Red bell pepper, as shown
• Yellow bell pepper, as shown
• Boiled sweet corn, as shown
• Green chilli, as shown
• Ginger & garlic, as shown
• Oregano, to taste
• Chilli flakes, to taste
• Black pepper powder, to taste
• Salt, to taste
• Fresh coriander, as shown
• Paneer, cut into large flat slabs, as shown
• Hing, to taste
• Pav bhaji masala, to taste
• Red chilli powder, to taste
• Chaat masala, to taste
• Salt, to taste
• Cooking oil, as shown

Steps

1. Heat oil in a wide pan or wok; add the ginger, garlic and green chilli and sauté until fragrant.
2. Add the onion, French beans and carrots; cook for a couple of minutes until slightly tender.
3. Add the green, red and yellow bell peppers along with the boiled sweet corn.
4. Season with salt, black pepper, chilli flakes and oregano; toss well.
5. Gently fold in the cooked basmati rice until everything is evenly combined; turn off the heat and finish with fresh coriander.
6. For the paneer: mix the red chilli powder, chaat masala, hing, pav bhaji masala, salt and a little oil into a smooth marinade; coat the paneer slabs evenly on both sides.
7. Heat a grill pan or tawa, brush with a little oil, and sear the paneer on both sides until golden, crisp and beautifully grilled.
8. Add a generous portion of herb rice to a serving bowl, place the grilled paneer slabs on top, garnish with fresh coriander and serve warm.

The reel

via @theplattercrush

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions