Tandoori Paneer Tomato Pulao

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Medium

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Ingredients

  • For tandoori paneer:
  • 1 cup - paneer (cubed)
  • 1 tsp - chilli powder or paprika powder
  • 1/2 tsp - cumin seed powder
  • 1/4 tsp - pepper powder
  • Salt to taste
  • 1 tbsp - oil
  • For tomato pulav:
  • 2 tbsp - oil or ghee
  • 1 tsp - shah jeera
  • 2 - finely chopped onions
  • 1/2 cup - tomato puree
  • 1 tsp - chilli paste
  • 1 tsp - ginger-garlic paste
  • 1/2 tsp - cinnamon powder
  • 1/2 tsp - coriander powder
  • 1/2 tsp - garam masala powder
  • 1/2 tsp - red chilli powder
  • 2 cups - rice
  • 1/2 cup - coconut milk
  • 1 cup - water
  • 1/2 cup - chopped mint leaves

How to Make Tandoori Paneer Tomato Pulao

  • For tandoori paneer:
  • Mix all the ingredients in a bowl and keep aside for 15 minutes.
  • Brush a microwave safe plate with oil and arrange the marinated paneer cubes in a single layer. Cook on high for 5 minutes.
  • For pulav:
  • Take oil or ghee, shahjeera, finely chopped onions, tomato puree, chilli paste, ginger-garlic paste and salt in a microwave safe bowl, cover the bowl with a lid and cook for 7 minutes on high (stir twice).
  • Add cinnamon powder, coriander powder, garam masala powder and red chilli powder and cook for 2 minutes on high.
  • Add the rice, coconut milk and water, stir once, cover the bowl with the lid and cook for 15 minutes on high (stir twice in between) until the rice gets cooked.
  • Add chopped mint leaves and keep aside.
  • Add the tandoori paneer cubes to the already prepared pulao, toss everything gently until everything is mixed well.
  • Serve hot with onion raita or papads.
  • Recipe courtesy: Priya Easy N Tasty Recipe

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