Paneer Salan with Jeera Rice

Instructions

1. 1

   Rinse the basmati rice thoroughly and soak it in water for 20 minutes.

2. 2

   In a heavy-bottomed pan, heat 1 tablespoon of ghee. Add cumin seeds and let them splutter.

3. 3

   Drain the soaked rice and add it to the pan. Sauté gently for 1-2 minutes.

4. 4

   Add 4 cups of water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer on low heat until the rice is cooked and fluffy. Set aside.

5. 5

   For the Paneer Salan, heat the remaining 1 tablespoon ghee in another pan. Add sliced onions and sauté until golden brown.

6. 6

   Add ginger garlic paste and sauté for 1 minute until fragrant.

7. 7

   Add chopped tomatoes and cook until they turn soft and oil starts to separate.

8. 8

   Add turmeric powder, garam masala, and remaining salt. Mix well and cook for 2 minutes.

9. 9

   Lower the heat and add yogurt, stirring continuously to avoid curdling. Cook for 2-3 minutes.

10. 10

    Cut paneer into cubes and add to the gravy. Mix gently and simmer for 5-7 minutes, allowing the paneer to absorb the flavors.

11. 11

    Taste and adjust seasoning if needed. Garnish with fresh coriander if desired.

12. 12

    Serve the hot Paneer Salan with Jeera Rice.