Puthina Paneer Pulav

A complete meal.

Puthina Paneer Pulav

 

Ingredients

Puthina leaves (cleaned) - one medium size bunch

Cooked Basmati rice or raw rice or Jeera samba rice (for one cup of rice)

Big onion medium size - 1 no.

Grated coconut - 1tbsp

Green chilli - 2 or 3 numbers as per taste

Ginger  ¾ inch

Turmeric powder - 1 tsp

Green peas one fistful (optional – if it is added the pulav will have a better taste)

Fresh lemon juice - 1 tsp

Paneer small size cubes - 100 to 150 grams (as per taste)

Salt to taste

For the seasoning

Butter - 2 teaspoon
Oil - 4 tsp
Cardamom - 1
Cinnamon - 1 inch piece
Cloves - 2

Bay leaf - 1

Kashmiri chilly - 1 big size (or) red chilly 1 big size

Preparation

Fry green chillies, puthina leaves in one teaspoon of oil, bring them to room temperature, grind them with grated coconut, ginger and turmeric powder with little salt and keep aside.

Method

In a Frying pan put 2 teaspoon of butter and fry the masala ingredients listed for seasoning.

Add the remaining oil and fry the onion pieces with little salt till they change to golden brown color.

Add the boiled fresh green peas and add the ground paste and fry for a minute. Add the paneer cubes and mix well so that the cubes get the malasa taste.

Be very careful while frying the paneer cubes, they might get mashed and the masala will not look good. Now add the cooked rice and salt according to your taste in the mixture; mix well in high flame for a while and switch off the flame.

After a few minutes add some drops of lemon juice. Now the dish is ready to serve.

Tips

For boiling fresh green peas (available in frozen form) it is enough to keep the peas with little water in a small flat bowl above the pressure cooker while cooking the rice.

Add little salt to rice before mixing the rice with the main dish so that the salt will spread evenly in the rice. 

Take care while sprinkling the salt because it is used in various stages. 

Side dish preferred 

A curd raitha with cucumber or onion or tomato.