Paneer masala khichdi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • 200 gm - Pishori (basmati) rice
  • 50 gm - moong dal
  • 50 gm - channa dal
  • 2 - medium sized carrots, grated into small pieces
  • 30 gm - green peas
  • 1/2 - medium sized cauliflower, cut into medium pieces
  • 100 gm - paneer chunks, cut into medium pieces
  • 1 tsp - ginger paste
  • 1 tsp - cumin powder
  • 2 - bay leaves
  • 2-3 sticks - cinnamon
  • 2-3 sticks - cardamom
  • 1 tsp - coriander powder
  • 10 gm - black pepper
  • 1/2 tsp - turmeric powder
  • 7-8 tbsp - ghee
  • Salt as per taste

How to Make Paneer masala khichdi

  • Take the rice and both types of dal in a container and wash them, then allow to dry.
  • Heat ghee in a container and add all the vegetables (carrot, green peas, cauliflower) to it.
  • Add all the spices (cumin, coriander, turmeric powder and black pepper).
  • Add the ginger paste to it.
  • Cook for 5 minutes till the spice emits the typical smell of bay leaves.
  • Add the cinnamon and cardamom to the mixture.
  • Add the already washed dal and rice to the fried masala.
  • Add the paneer chunks to it.
  • Add 2 cups of water and allow it to simmer.
  • Keep adding water as required but ensure that it does not burn.
  • Use a spoon to test the softness of the rice and dal.
  • When you feel that the grains are soft and ready to eat, sprinkle some salt according to your choice and switch off the stove.
  • You can add a dollop of butter on top of the prepared khichdi.
  • Recipe courtesy: