Scrumptious Spring Onion Rice with Flavorful Paneer Curry

Introduction: 

Elevate your culinary skills and treat your taste buds to a delightful experience with this mouthwatering recipe for Spring Onion Rice paired with delectable Paneer Curry. This fusion of fragrant rice and succulent paneer promises to tantalize your senses and leave you craving for more. Let's dive into the easy-to-follow steps and create a culinary masterpiece.

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Spring Onion Rice:

Ingredients:

1 cup basmati rice

1 bunch spring onions, finely chopped

2 tablespoons ghee or oil

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

Salt to taste

Instructions:

Wash the basmati rice thoroughly and soak it in water for 30 minutes.

Heat ghee or oil in a pan, add cumin seeds, and let them splutter.

Add the chopped spring onions and sauté until they turn tender and golden.

Drain the soaked rice and add it to the pan, stirring gently to coat the rice with the aromatic mixture.

Sprinkle turmeric powder and salt, mix well, and let it cook for a couple of minutes.

Add 2 cups of water, bring it to a boil, then reduce the heat to low, cover the pan, and let it simmer until the rice is cooked and the water is absorbed.

Fluff the rice with a fork, garnish with additional spring onions if desired, and set aside.

Paneer Curry:

Ingredients:

200g paneer, cubed

2 large tomatoes, pureed

1 large onion, finely chopped

2 tablespoons ginger-garlic paste

1/2 cup yogurt

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon red chili powder (adjust according to spice preference)

1/2 teaspoon garam masala

Fresh coriander leaves for garnish

Salt to taste

2 tablespoons oil or ghee

Instructions:

Heat oil or ghee in a pan, add chopped onions, and sauté until golden brown.

Add ginger-garlic paste and sauté until the raw aroma disappears.

Pour in the tomato puree and cook until the oil separates from the mixture.

Whisk the yogurt and add it to the pan, stirring continuously to avoid curdling.

Add cumin powder, coriander powder, red chili powder, garam masala, and salt. Cook the masala until the oil starts to float on top.

Gently fold in the paneer cubes, ensuring they are well-coated with the rich masala.

Simmer the curry for 5-7 minutes, allowing the flavors to meld and the paneer to absorb the spices.

Garnish with fresh coriander leaves and serve hot alongside the aromatic Spring Onion Rice.

Enjoy this delightful combination of Spring Onion Rice and Paneer Curry, a perfect harmony of textures and flavors that will undoubtedly leave a lasting impression on your taste buds.