By Nikki V
Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 15 minutes, then drain.
In a separate large pot, heat 1 tablespoon of cooking oil over medium heat. Add 1/2 tablespoon of cumin seeds and sauté until aromatic.
Add the soaked and drained rice to the pot and sauté in the oil for 2 minutes, stirring continuously.
Add 5 cups of water and salt to taste. Stir once and bring to a boil. Lower the heat, cover, and simmer on low heat for 15 minutes until the rice is cooked and all the water is absorbed. Fluff with a fork and set aside.
In another pan, heat 1 tablespoon of cooking oil over medium heat. Add the remaining cumin seeds and sauté for 30 seconds.
Add the tomato-onion masala base and cook for about 5-7 minutes, stirring occasionally.
Add cubed paneer, garam masala, coriander powder, salt, and pepper to the pan. Stir well to coat the paneer with the spices and masala. Cook for about 8-10 minutes.
Stir in the low-fat cream or yogurt. Mix well and simmer for another 2-3 minutes. Adjust seasoning with salt and pepper as needed.
Serve Paneer Tikka Masala hot with the prepared Jeera Rice.
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This Vegetarian Indian Main Course recipe is ready in 50 minutes and features Paneer, Tomato-onion masala base, Low-fat cream or yogurt and other delicious ingredients. Contains 750 calories total.
Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 15 minutes, then drain.
In a separate large pot, heat 1 tablespoon of cooking oil over medium heat. Add 1/2 tablespoon of cumin seeds and sauté until aromatic.
Add the soaked and drained rice to the pot and sauté in the oil for 2 minutes, stirring continuously.
Add 5 cups of water and salt to taste. Stir once and bring to a boil. Lower the heat, cover, and simmer on low heat for 15 minutes until the rice is cooked and all the water is absorbed. Fluff with a fork and set aside.
In another pan, heat 1 tablespoon of cooking oil over medium heat. Add the remaining cumin seeds and sauté for 30 seconds.
Add the tomato-onion masala base and cook for about 5-7 minutes, stirring occasionally.
Add cubed paneer, garam masala, coriander powder, salt, and pepper to the pan. Stir well to coat the paneer with the spices and masala. Cook for about 8-10 minutes.
Stir in the low-fat cream or yogurt. Mix well and simmer for another 2-3 minutes. Adjust seasoning with salt and pepper as needed.
Serve Paneer Tikka Masala hot with the prepared Jeera Rice.
Calories per Serving: 750
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