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Garlic Rice with Mattar Paneer Masala

Garlic Rice with Mattar Paneer Masala....
By : Manoj Pillai
Garlic Rice


2 cup cooked rice
2 tsp crashed garlic
2 green chillies chopped
1 tsp chopped fresh coriander
2 tblsp ghee
Salt and pepper to taste


• Take a heavy wok and heat ghee in it.
• Now add garlic and green chilies to it.
• Once garlic turns golden in color, add the dry fruits and roast for half a minute.
• Now add the cooked rice, sprinkle salt and pepper and mix well.
• Garnish the Garlic Rice with fresh coriander and serve.

Mattar Paneer Masala:


450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil

• Make a paste by grinding together half the onions, the garlic and coriander seeds.
• Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander

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