Paneer Capsicum Rice

For the third post for the Blogging Marathon #93 theme for the week, “One Ingredient, 3 ways”, here is a rice that I have fallen in love with recently! Not only because of its taste, but because of its simplicity to cook it! Like I mentioned earlier, even since I have been on quantified eating, I have been prepping my meals a lot. One of it is the rice. Cooking little quantity of rice everyday can be daunting, so I cook the rice for the whole week, weight them individually for days and pack them in dabbas. By doing this, it used to make my life easy.

Since I had to have paneer for my protein, and some form of vegetable, this combination of capsicums with paneer became my favorite. I guess majority of my nights, my meal was this. I never clicked it because I never thought it was blog worthy. But when the theme came up and I chose paneer to the ingredient, I had to choose this dish. This is perfect for the lunch boxes for your kids, since it comes together in no time. There is no chopping of onion and tomato, though you may add it if you like. I like to keep things simple! 😉 Some basic spices with the main ingredients, and you are done! Try this one day and I am sure you will get hooked. You can thank me later… 🙂

4.84 from 6 votes

Paneer Capsicum Rice

Course Rice

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1

Author Rafeeda

Ingredients

• 50 gm paneer
• 1 tsp ghee
• 1/4 tsp cumin
• 1/2 cup chopped capsicum
• 1/4 tsp turmeric powder
• 1/2 tsp Kashmiri chilli powder
• 1/4 tsp garam masala powder
• 1 cup cooked rice basmati
• Salt to taste
• 1 tsp kasuri methi
• Coriander leaves for garnish

Instructions

• Soak the paneer in hot water till use.
• Heat a saucepan with the ghee. Splutter the cumin.
• Add the capsicum and cook till it sweats, don't overcook.
• Add in the paneer and the spice powders, sprinkle a couple of tablespoons of water and toss well to coat.
• Cook for a couple of minutes.
• Add in the rice, season with salt and toss well.
• Cook on simmer for five minutes. Crush in the kasuri methi and coriander leaves.
• Serve hot!

Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#93.