Paneer Tawa Pulao

When I want to make something quick for my husband's lunch this Tawa pulao is something I can whip up quite easily and is spicy and tasty. I add paneer and peas (didn't have any peas when I made it this time) for some protein and also bell peppers for some crunch. Since he's not a big fan tomato, I skip it entirely and add a dash of ketchup to get some tang and colour. What sets apart a tawa pulao is the pav bhaji masala powder... it livens up the dish with a different flavour from the usual mixed rices. You could also squeeze in some lemon juice at the very end for a bright citrus taste.


PANEER TAWA PULAO



Ingredients:

Cooked Rice - 2 cups, grains should be separate not mushy, preferably Basmati
Onion - half of a medium one, chopped finelyBell Pepper - half cup, choppedPaneer - about 100 gms, cut into small pieces
Peas - 1/4 cup, cooked (optional)
Ginger, garlic - 1 tsp each, chopped finelyChilli powder - 1 tspPav Bhaji masala powder - 1 tbsp (or to taste)
Ketchup - 1 to 1.5 tbsp
Cumin seeds - half tsp
Oil - 1 tbsp
Lemon juice - to taste (optional)
Coriander leaves - 1 tbsp, chopped

Method

1) Heat oil in a wide, shallow pan and season with cumin seeds. When they sizzle, it's time to add the onions, ginger & garlic.


2) When the onions are translucent, add the bell pepper with a bit of salt and cook until tender crisp. Then add the paneer pieces and keep tossing together so they get a bit browned.


3) Next the peas are added, if using, followed by the chilli powder and pav bhaji masala powder. After a minute or two of continuous stirring add in the ketchup followed by the rice. Taste and adjust salt and seasonings and continue to stir the rice gently until it gets completely coated with the masala. Reduce the flame and cover for a few minutes to let the flavours absorb.


4) Switch off the stove and after about 5 to 10 minutes stir in the coriander leaves and sprinkle some lemon juice before serving with raitha and chips.