Recipe for Paneer Pulao

-Take a cooker, add two tablespoons of ghee or oil. (Ghee does wonders with fragrance and authentic essence)

-Fry the onion by adding 2 green chillies, a few curry leaves and asafoetida

-Once turned golden brown, add one tablespoon of ginger garlic paste, one teaspoon of crushed kasoori methi and fry it for a minute.

-Add one tomato cut into four pieces. Sauté it with one teaspoon of salt.

-Add two small sized bowls of frozen vegetables (available in Lidl, Tesco, Aldi or Dunnes) full of diced carrots, beans, corn and peas.

-Add a handful of mixed diced peppers. Sauté all of the above for two minutes.

-Add one teaspoon of soya sauce with one teaspoon of cornflour.

-Add diced paneer (available from Tesco or Indian store) and mix it all together for a minute

-Put the stove on the minimum and start adding one tablespoon of Maggi masala or schezwan fried rice masala along with one teaspoon of turmeric, one tablespoon of chilli powder, one tablespoon of coriander powder, one teaspoon of cumin powder, sprinkle black pepper, one teaspoon of Amchoor, one teaspoon of schezwan chutney, one teaspoon of garam masala or kitchen king masala and one teaspoon of paneer masala. Fry it all at once for a minute.

-Add three bowls of rice along with six and half cups of water so that while heating the rice doesn’t get stuck to the cooker. Add a bit of biryani masala for the essence and shut the cooker.

-Wait until two whistles blow out.

-Open carefully, garnish it with coriander leaves and serve it with raita (curd), papad or pickle.

Enjoy your scrumptious paneer pulao meal