Egg Burji - New

Egg Burji

Eggs - 5 ( beat them nicely in a bowl)
Cumin seeds - 1/2 tsp
Onion - 1.5 chipped fine
Green chili - 3 chopped
curry leaves - 6 chopped
tomato - 1/2 chopped
ginger garlic paste
Red chili powder - 1/2 tsp
Turmeric - 1/4 tsp
Coriander powder - 3/4 tsp
Garam Masala - 1/4 tsp

Method :
1. Heat oil in a pan, Add cumin seeds and fry them for a min
2. Now add Onion, green chili, curry leaves and fry nicely till onions are light brown.
3. Now add ginger garlic paste, turmeric and fry for a min
4. Now add tomato and mix and close the lid and let tomato cook nicely.
4. Now add Rcp, coriander powder, salt and mix well
5. Now add eggs and leave for a min.
6. Now mix well and cook on high heat
7. Garnish with garam masala and coriander leaves and mix well for a min.

Onion Tomato Chutney

Ingredients

Onion - 1 big chop in big chunk size
Tomatoes - 2 chop them in chunk size
Chana Dal - 1 tsp
Dried Red chili - 6
Ginger - 1 inch
Tamarind paste - 1/2 tsp
Salt

Seasoning
Oil
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad Dal - 1/2 tsp
Hing - 2 pinches

Method :

1. Heat oil in a pan add Chana dal , Dry red chili's and roast them
2. Now add Onion and Tomato and cook them for 5 mins with lid closed and switch of the flame and cool it.
3. Now blend above onion tomato with ginger, tamarind and salt into smooth paste
4. Now take a small pan add little oil and add mustard, cumin, urad dal, hing, curry leaves and let it fry for a min.
5. Now add blended mixture and cook till oil oozes out.
6. Chutney is ready to eat with dosa and idli.

White peas chat

White peas - 1 cup - soaked over night
onion - 1/2 chopped
tomato - 3
green chili - 3
ginger 1 inch
red chili powder - 1/2 tsp
turmeric - 1/2 tsp
coriander powder - 1 tsp
cumin seeds - 1/2 tsp
hing - 1/4 tsp
amchur powder - 1/4 tsp
pav bhaji masala - 1/2 tsp
Lemon juice - 1/2 lemon juice

Preparation :
Boil white peas with salt and baking soda for 2 whistles
Grind Tomato, green chili, ginger into fine paste

Method :
1. Heat oil in a pan, add cumins seeds, hing and add onion and fry till onion turns light brown
2. Now add tomato paste, chili powder, turmeric , coriander powder and salt and cook till oil oozes out
3. Now add boiled white peas and add amchur powder, Pav bhaji powder and 1/2 cup water and cook with lid closed for 10 min on slow flame.
4. Now garnish with coriander leaves and lemon juice.

Onion Bajji

Serving  :For 2 people or if it is me I can eat it all.

Onion - 1 (cut in thin slices)
Curry leaves - 6 - chopped
Coriander leaves - 1/4 cup
Cashews - 1/4 cup ( broken into small pieces)
Gram flour ( besan) - 1/2 cup
Rice flour - 1 tbsp.
Red chili powder - 1/2 tsp
Turmeric - 2 pinches
Salt - 1/2 tsp ( to taste)
Ginger garlic paste - 1/2 tsp
Garam masala - 1/4 tsp ( optional)

Method :
1.Mix everything together with v little oil. You should see more onion not more batter in ur bajji mix
2.Scoop little and drop in hot oil and fry them light brown.
3. Serve with green chutney or ketchup or salsa.


 

Sreshta Lunch Box Series - 7 - Shrimp fried rice.

Rice - cooked - 1 cup
Onion - 1/4
garlic - 2 pods - chopped
peas and carrot ( frozen) - 1/4 cup
Shrimp - 1/2 cup
Pepper powder - 1/2 tsp
Hakka noodle powder - 1/2 tsp
soya sauce - 1/2 tsp
Eggs - 2


Method :

1. Heat oil in a pan add shrimp, cook them nicely. now add pepper powder n salt and stir well. keep aside
2. Now add more oil in same pan and add onion and garlic n fry nicely.
3. Now add peas and carrot and fry well for 3 to 5 mins.
4. Now add Eggs and make them scrambled in a the same pan to the side by adding pepper powder and salt.
5. Now mix everything. add shrimp, rice,  hakka noddle powder, pepper powder, salt, soya sauce and mix well. stir fry for couple of mins.

6. Check salt and serve the food.

Zucchini Bell Pepper stir fry.

Zucchini - 1 whole ( cut then in 2 in thick slices)
Bell pepper - 1 whole ( cut them in cubes)
Pepper - 1/4 tsp ( to taste)
Salt - to taste
oil - 1 tsp
Lemon juice - 1 tsp

Method :

1. Heat oil in a pan , Add zucchini and bell pepper.
2. stir fry both veg's nicely till you see light brown at the ends and seems like well roasted
3. Now sprinkle pepper powder and salt on top and stir on high heat.
4. Garnish with lemon juice .
 

Hyderabadi Mutton Curry

Goat meat - 2 lbs
Onion - 1 big or 2 mediaum
Tomato - 2 medium
Pepper seeds - 1/2 tsp ( 10-12)
Cinnamon stick - 1 or 2 small sticks,
Cloves - 3
Cumin seeds - 1 tsp,
Green chilies - 3 slit and cut them
Ginger garlic paste - 2 tsp
Red chili powder - 3/4 tsp
Turmeric - 1/2 tsp
Salt.
Potatoes - 3 or 4 ( cut into big cubes)
Eggs - 4 Boiled and frying in little oil ( optional)


Masala paste ;

Coriander seeds - 2 tsp (roasted)
Poppy seeds - 2 tsp (roasted)
Cardamom - 2
Cinnamon sticks - 2 -3 small sticks
Cloves - 4
Coconut powder - 2 tsp
Shahi jeera - 1/2 tsp

Grind them to powder and add little water and make it a paste.


Method :
1. Heat oil in a cooker pan
2. Now add pepper seeds, Cinnamon stick, cloves, Cumin seeds, green chilies and fry for a min.
3. Now add onion and fry well till light brown color.
4. Now add mutton and ginger garlic paste and fry will water is evaporated.
5. Now add Tomato, turmeric, red chili powder, salt and mix well and cook for a while.
6. Now add Grinded masala paste and cook for 2 mins.
7. Now add water (1 cup) and mix well and close the lid and give 6-7 whistles.
8. After whistles are done and cooker is cool down.
9. Now put the flame on medium and Add potatoes and add 1 cup water and cook for 5-10 mins until potatoes are cooked.
10. Garnish with coriander leaves.

Notes : you can add boiled eggs to this above curry instead of potatoes or with potatoes. It taste yum.



 

Simple Mutton curry

Simple Mutton curry

Mutton - 2 lbs

Onion - 2 small chopped fine

tomato - 2 Roma tomatoes - chopped

green chili - 2 chopped

curry leaf - 8

Mint - handful

Cumin seeds - 1 tsp

Red chili powder - 1/2 -3/4 tsp

Coriander powder - 3/4 tsp

Shan meat masala - 1/2 tsp

turmeric - 1/2 tsp

Ginger garlic paste - 2 tsp

Method : 

1. Heat oil in a cooker pan
2. Add onions, green chili , curry leaves fry till onions are light brown.
3. Add mutton and fry nicely till mutton is leaving oil.
4. Add ginger garlic paste and turmeric n fry a 2 mins 
5. Add tomato, mint, coriander leaves, RCP, coriander powder, salt and meat masala and cook till leave oil from sides
6. Add 1/2 cup water and close the lid and give 5 whistles and switch off the gas.
7. Let the cooker cool down and open the lid and cook on slow flame for 10 mins.

Rava Kesari / Sooji Kesari

Rava Kesari / Sooji Kesari

 

Rava / Sooji – 1cup

Sugar – 1 1/4 cup

Butter – ½ cup

Raisin , Almonds, Cashew - 1/4 cup mixed

Water -2 1/2 cup

Saffron - Soaked in 1 tbsp. of water 

 

1) Heat butter in a pan , add raisins , almonds, cashews n fry like slight color

2) Add Sooji n roast it …keep the low flame n roast Sooji nicely…slightly in light brown color.

3) Now add sugar n stir for a min

4) Now add water n mix nicely n increase the flame..

5) You can add saffron or saffron color now and mix nicely

6) It should be like upma consistency

7) When water is absorbed , switch of the flame…and close with a lid for 2 -3 mints.

Sreshta Lunch Box Series - 6 - Paneer rice

Panner rice

Cooked Rice - 1/2 - 1 cup
Onion - 1/4 chopped fine
Tomato - 1/2  chopped fine
Paneer - 8-12 small cubes
Lemon - 1/2 ( juice)
Green chili - 1 chopped
Turmeric - 1/4 tsp
Salt - as needed
Choley masala - 1/2 tsp
Red chili powder - 1/4 tsp

Seasoning :
Chana dal - 1/4 tsp
Urad dal - 1/4 tsp
Mustard seeds - 1/8 tsp
Cumin seeds - 1/4 tsp


Method :

1. Heat oil in a pan
2. Add seasoning items and onion, green chili and fry nicely
3. Now add turmeric, salt n mix well
4. Now add tomato and cook for a min or 2.
5. Now add paneer  fry for few min
5. Add rice, red chili powder, chole masala, and salt and mix well n cook for min or 2
6. Squeeze lemon and mix well and close the lid and switch off the stove and serve

Paneer Tomato Pulav

Paneer Tomato Pulav

Basmati Rice - 2.5 cups 
Paneer - 150 gms ( cut into cubes)
Onion - 1 chopped fine
Ginger garlic paste - 2 tsp
Tomato - 4 chopped fine
Tomato sauce - 1 can 8 oz
Green chili - 3 whole
Red chili powder - 1/2 tsp
Coriander powder - 1tsp
Pav bhaji masala - 2 tsp
Turmeric - 1/2 tsp
Methi leaves - 1/2 block (frozen methi)
Mint - 1/2 cup
Coriander leaves - 1/2 cup
Curry leaves - 5 chopped
Oil - 5 tbsp
Water - 3 cups

Method : 

1.Now in Insta pot, put that in saute mode 

2. Add Oil and Add Cinnamon, Cloves, Cardamom, Black pepper, Black cardamom, Bay leaf, and fry for a min or two.

3.Now add onion, green chili, curry leaves and fry till onions are light brown in color.

4. Now add ginger garlic paste  n stir well.

5. Now add methi, mint and fry for 3-4 mins till raw smell is gone from methi leaves 

6. Now add tomato, tomato sauce, coriander leaves, Red chili powder, coriander powder, turmeric, pav bhaji masala, and paneer mix well n cook till oil oozes out.

7. Add rice and 3 cups of water and salt.

8. Now turn off Saute mode 

9. Now press manual mode and  set the time for 6 mins and close the Insta pot and seal the vent

10. After 10 mins, let manually release press with a spoon and open the lid and transfer rice to serving dish

11. Serve with your fav raita

I used this brand frozen methi 

Tomato charu

Tomato charu

Tomatoes - 4 ( cook in MW for 5 mins with little water)

Tamarind - 1/2 lemon size ball

Onion - 1/2

Curry leaves

Coriander leaves

Green chili - 2

ginger - 1 inch chopped

Turmeric - 1/4 tsp

Red chili powder - 1/2 tsp

Rasam powder - 1 tsp

seasoning :

oil, 

urad dal

mustard seeds

chimin seeds

garlic - 4 cherished

dry red chili - 2 broken

hing - two pinches

curry leaves - few

Method :

1. Take cooked tomatoes , add onions, tamarind, green chili, turmeric, ginger, red chili powder, salt, coriander leaves, curry leaves and water in a pan and mix well,
2. Now cook entire above mixture for 5-10 min until u get a good boil.
3. now switch of the flame and let it cool
4. strain above cooked rasam into a bowl taking out all the pulp from rasam…squeeze nicely and discard pulp.
5. heat oil in a pan and do seasoning with ingredients under seasoning.
6. Add no pulp rasam to seasoning and mix well
7. Add Rasam poder, corriander leaves and let it boil.
8. check the salt and spiciness and switch the flame.

Peanut chutney -3

Peanut chutney

Peanuts - 1/2 cup
Cumin seeds - 1 tsp
Green chilis - 3 chopped
Coriander leaves - 1/4 cup chopped
Curry leaves - 5 chopped
Garlic - 2 pods
Coconut powder - 1/4 cup
Tamarind paste - 1tsp
salt - to taste
Oil - 1 tbsp

Seasoning Ingredients
Mustard seeds, Cumin seeds, urad dal - all together should be 1 tsp
dry red chili - 1 or 2 broken
Hing - a pinch
Oil - 1 tbsp



Method:

1. Heat oil in a pan and add cumin seeds, green chilies n fry them , now add peanuts, garlic, coriander leaves, curry leaves and fry till peanuts are well roasted.
2. Now switch of the flame and let this mixture cool down.
3. Now take above mixture in a mixie jar and add coconut powder, tamarind paste and salt and grind to a fine paste.

Seasoning :
Take oil in same pan and add mustard seeds, cumin seeds, urad dal, dry red chilis, hing and fry well. Now add this mixture to peanut chutney paste.

Diet Uttapam (carb cravings will be satisfied)

Diet Uttapam

Dosa batter / moong dal batter - 1 ladle ful
Spinach - 3/4 cup chopped fine
Bell Pepper - 1/4 - chopped fine
Coriander leaves - 1/4 cup chopped fine
curry leaves - 10 chopped fine
Green chilis - 3 chopped fine
Onion - 1/4 - chopped fine
Tomato - 1/2 ( take the out layer only, no pulp) chopped fine
Cumin seeds - 1/4 tsp
salt - to taste
oil - if needed

Method:

1. Take Dosa batter in a big bowl, add all the ingrediantes expect oil and mix well and leave aside for 10 - 15 mins.
2. Take a dosa tawa, and add small pancakes size dosa's on entire tawa.
3. Spray oil on top if needed
4. Cook on slow flame each side.
5. you dont need any extra pickle or powder to eat this.

Enjoy.

Bisi bele bath in Insta Pot.

Bisi bele bath powder – 1 packet - 100gms

Rice – 3 cups (washed and soaked)

Toor dal – 2 cups (washed and soaked)


Onions – 4 medium onions

Tomato – 4 chopped

Potato – 2 cups diced small

Carrot- 1 cup

Beans- 1.5 cup

Capsicum – 1 big - diced into small cubes

Peas – ¾ cup

Jagery – ½ tsp (optional)

Mustard seeds – 1tsp

Hing – 1 tsp

Tamarind concentrate paste – 3 to 4 tsp ( I use store bought TAMICON brand)

Salt – to taste

Oil- 2 tbsp

Curry leaves – few

Dry red chilies – 5

Cashews – 10 ( broken into small pieces

Ghee - 4 tbsp. ( 2 for IP and 2 for Seasoning)

 

Method :

1.     Plug in INSTA POT and tap sauté mode in medium.

2.     Heat 2 tbsp ghee and 2 tsp oil

3.     Now add onion and fry till light golden brown

4.     Now add potato, beans, carrot and mix well and stir fry for some time.

5.     Now add rice and toor dal tomatoes, salt n mix well.

6.     Now add bisi bele bath powder and mix well.

7.     Add 9 cups of water and close the lid and stop sauté mode.

8.     Now press Manual mode and keep timer as 12 mins and seal the vent.

9.     After 12 mins let it sit for 5 mins and stop the IP and open the lid.

10.  Now add capsicum, peas, Jaggery, tamarind pulp and chopped coriander leaves.

11.  Add 1 cup water n mix well.

12.  Add 1 more cup water and mix well as runny texture.

 

Seasoing :

1.     Add 3 tbsp of ghee, mustard seeds, dry red chilies, curry leaves and hing and cashews (optional) and fry nicely. And add to rice n mix well and serve.

Chicken Curry Soup

Chicken Curry Soup

Ingredients

Chicken thighs (skinless and bone less) - 3 lbs - cut into 1 inch cubes

Chicken broth - 4 cups

Coconut milk thin - 2 cups

Coconut milk (canned) - 1 cup ( from Indian shop)

Diced tomatoes (canned) - 1 cup

Fresh spinach - 3 cups  chopped

Butter - 3 tbsp

Onion - 1 large chopped fine

Garlic - 2 tbsp minced

Ginger - 2 tbsp finely chopped

Green chili - 1 chopped 

Curry powder - 3 tbsp

Salt -  to taste ( i added 2 tsp) 

Black pepper powder - 1 tsp

Instructions

1. Turn on Insta pot and put in sauté mode on medium . 
2. Add butter
3. Add onions and green chili and sauté until golden brown
4. Add garlic, ginger, and cook for 1 minute.
5. Add curry powder, salt and pepper and stir for a min or two
6. Add chicken and fry for 2 mins 
7. Add chicken broth and tomatoes. 
8. switch off sauté mode.
9. Now start manual mode and close the sealing and time it for 5 mins
10. Once 5 mins is done let it release pressure for 10 mins.
11. Press Cancel and Open the Instant Pot.
12. Stir in spinach and thin coconut milk and canned coconut milk.
13. Cook soup in sauté’ mode until spinach cooks and soup is heated through.

Pepper roast Paneer fry

Paneer - cut in cubes - 2 cups
Onion - 1/2 chopped ( I used 1/8 of onion)
Green chili - 2 chopped
Ginger Garlic paste - 1 tbsp.
curry leaves - 10
Turmeric - 1/2 tsp
Pepper powder - 1/2 tsp
kitchen king masala - 1 tsp
Salt
Oil - 3 tbsp.
Corn starch / flour - 2 tsp
soya sauce - 1 tbsp.
Cilantro

Heat oil in a pan
Add onion and green chili and fry till light brown
Add ginger garlic paste and mix well n cook  for a min
Add curry leaves , paneer and fry till light brown.
Add Turmeric, pepper powder, salt, kitchen king masala and Add corn flour / starch mix well
Roast panner nicely
Add soya sauce and lemon juice
Add cilantror leaves and mix well for a min

Sabudana Khichdi

Sabudana Khichdi ( for 2 people)

Set 1:

Sabudana / Sago – 1 cup ( soaked - see the notes below)

Lemon juice – ½ lemon 

Salt - 1/2 tsp

Peanuts – ½ cup roasted and powdered

Set 2:

Oil – 2 tbsp

Ghee – 1 tbsp

Cumin seeds – 1.2 tsp

Green chilies – 3 chopped 

Potato – 1 medium – Boiled and cubed ( Boil potato in Microwave for 8 mins with little water)

Salt – 2 pinches 

Red chili powder - 1/2 tsp 

Set 3:

Cilantro – ¼ cup

Lemon juice – ½

Salt – as per taste.

Preparation for Sabudana : 

1. Rinse sabudana 3 or 4 times till you wash off all the white powder that you see while washing.

2. After rinsing, transfer sabudana in a bowl and add water, water should be on the surface of sabudana.

3. Cover and keep it overnight.

Preparation for Peanut powder :

1. Take ½ cup peanuts and dry roast them in medium flame for 5 mins and keep them aside.

2. Once they cool down, remove peanut skin and powder them n keep them aside.

Method : 

1. To soaked sabudana, add peanut powder, ½ tsp salt, ½ lemon juice and mix it well and keep it aside.

2. Heat ghee and oil in a pan and add cumin seeds and green chilies and let them fry for a min.

3. Now add boiled potatoes, salt and roast them nicely till light brown color.

4. Now add sabudhana and cilantro and mix well

5. Now cover with a lid and cook for 10 mins and keep mixing in between after every 2 mins

6. Once sabudana starts looking transparent, switch off the flame.

7. Now add red chili powder and check the salt and mix well.

8. Now let it sit with a covered lid for few more mins before serving.

Choley Mutton in INSTA POT

Mutton - 2lb
Chilly - 1 can
Onion - 1 m chopped
Tomato - 4 pureed
Green chili - 1
Dry masala - Bay leaf, cardamom, cloves, black pepper.
Ginger Garlic paste - 2 tsp
Red chili powder - 3/4 tsp
Coriander powder - 1/2 tsp
Choley masala - 1/2 tsp
Turmeric - 1/2 tsp
Salt - to taste
kitchen king masala - 1/2 tsp
Cashew - 10 (add little water and make a paste)

Method :
1. Turn on Insta pot and put in saute mode on high.
2. Add oil and add all dry masala's
3. Now add onion n green chili and fry till light brown
4. Now add mutton, curry leaves n fry till all water is dried from mutton
5. Now add ginger garlic paste
6. now add Red chili powder, Coriander powder, choley masala, salt, turmeric and mix well
7. now add tomato puree and cook 2 mins
8. Add 1/2 cup water and close the lid and stop saute mode.
9. Now start manual mode and close the sealing and time it for 15 mins
10. once 15 mins is done let it release pressure for 10 mins and do a QR now
11. open the lid and add cashew paste and choley and mix well.
12. Check the salt and garnish with cilantro.

Dum Aloo

Ingredients

Baby potatoes - 15 peeled and prick on the top

Ghee - 2 tbsp 

Onion - 1 large finely chopped

green chili - 1 slit

Ginger and garlic paste - 2 tsp

Tomatoes - 3 ripe pureed

Curd - 1/4 cup ( nicely beaten)

Turmeric -½ tsp 

Kashmiri red chili powder - ½ -1 tbsp 

Garam masala - ½ -1 tsp   i used kitchen king masala)

Salt - to taste

Cashews - 10 and Poppy seeds - 1tsp (soaked in water n grind into a pate)

Dried fenugreek leaves - 1 tsp

Cilantro leaves chopped for garnish

Butter - 1tbsp

Method :

1. Switch on IP to saute mode wait till  the ‘hot’ sign displays 
2. Add ghee and onions , green chili and cook till they are light brown, stirring few times.
3. Add ginger and garlic paste, mix well.
4. Add tomato puree, turmeric, red chili powder, garam, masala and salt and mix well and cook for a min.
5. Add potatoes and mix well and add 1/2 cup water and stop saute mode.
6. Now start manual high mode for 8 mins and turn valve to sealing mode and once 8 mins done do QR.
7. Once you open the lid, now start the state mode again
8. Add cashews and poppy seeds paste and mix well.
9. Now add dried fenugreek leaves n mix well.
10. Now add beaten curd and butter n mix well n cook for a min or two
11. Switch of IP and garnish with Cilantro.

Mutton Biryani - 2 ( marination method)

Mutton – 2 lb

Rice - 4 cups ( 1cup rice = 1.1/4 water ) ( 4 cups rice = 5.6 cups of water)

Marinate ingredients:

Red chili - 1.5 tsp

Salt - 1 tsp or to taste

Turmeric - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Shan Biryani masala - 3 tsp

Shan meat masala - 1 tsp

Ginger garlic paste - 2 tsp

Curd – 3 tbsp

Mint – 1 bunch

Coriander leaves – 1 bunch

Onion – 2M chopped

Tomato – 3 chopped

Green chili – 2

Dry Masala : Pata, Lavanga, elachi, badi elachi, bayleaf

Ghee – 4 tbsp

Zeera / shahi zeera – 1tsp

Lemon  - 1/2 juice

Method :

1. Marinate mutton with above marinate ingredients

2. Now heat oil  in a cooker, add pata lavanga elachi, badi elachi,bayleaf fry nicely

3. Now add onion and green chilies .. Let onion be golden brown .

4. Now add marinated mutton.. Let all the water ozzes out

5. Now add tomato And mix well

6. Add 1 cup water check the salt and give 5 whistles

7. Take the lid off once the pressure is out

8. Now put flame is slow and let the curry simmer for 5-10 mins

Now in Insta pot, put that in saute mode 

1. Add ghee and shahi jeera and fry

2. Add all the mutton pieces without gravy

3. Now add rice and water (1cup rice = 1.1/4 water)  

4. If you have any gravy, count them as water for rice and add that gravy in rice.

5. Now check the salt and add lemon juice and mix well

6. Now turn off Saute mode 

7. Now press manual mode and  set the time for 6 mins and close the Insta pot and seal the vent

8. After 10 mins, let manually release press with a spoon and open the lid and transfer rice to serving dish

9. Serve with your fav raita

without marination

1. Heat oil  in a cooker, add pata lavanga elachi, badi elachi,bayleaf , cumin and fry nicely

2. Now add onion and green chilies .. Let onion be golden brown .

3. Now add mutton and fry well until water is dried up. 

4. Now add ginger garlic paste n fry well

5. Now add rcp, turmeric, coriander powder, salt , biryani masala (3 tsp) meat masala ( 1 tsp) and fry well.

6. Now add tomato ( 3) and 1/2 cup curd And mix well

6. Now add garam masala ( 0 tsp) and 1/4 cup water check the salt and give 5 whistles

7. Take the lid off once the pressure is out

8. if needed now put flame is slow and let the curry simmer for 5-10 mins
9 . now in instant, add 3tbsp ghee , add mutton pieces n rice n rcp, salt eggs n water n 7 mins

Palak Paneer Pulao

Palak Paneer Pulao

Ingredients Rice - 4 Cup ( Basmati - cook in Rice cooker with 1: 1.5 water ratio) Spinach - 4 Cups Chopped Paneer - 240 gm ( cut in small cubes) Onion - 1 Peas - 1 Cup
Red Chilli Powder - 1 tsp
Cumin Seeds - 1 1/2 tsp Turmeric Powder - 1/2 tsp Pav bhaiji masala - 3 tsp Ginger Garlic paste - 3tsp Green Chilli - 4 Black Cardamom - 3 Bay Leaves - 2 Cinnamon - 2
Cloves - 5 Green Cardamom - 3 Salt
Lemon - 2 (optional)

Method :

1. Heat oil in a big wide pan
2. Add Black Cardamom, Green Cardamom, Cloves, Bay leave and fry them for a min.
3. Now add onions, green chilis and fry till onions turn light brown.
4. Add Ginger garlic paste n stir for a min
5. Now add chopped spinach and mix well and cook for till all water is dried up
6. Add Red chili powder, Cumin seeds, Turmeric powder and salt and mix well
7. Add Panner and add 1/2 cup water n cook till oil oozes out
8. Add Pav bhaji masala n mix well and cook for 2-3 mins
9. Now add cooked rice and mix well (don't break the rice while mixing)
10. Adjust spice if u need more
11. add lemon juice and mix well n close the lid n let it set all spices well with rice before you eat