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Gobhi Paneer Pulao with mint chutney and jeeta raita
- Rice 40gm Paneer 50gm Gobhi 90gm Mint 10gm Green chillies 10gm Garlic 10gm Onion, Tomato 80gm Olive oil 10ml Curd 100gm
For Pulao: Cook rice separately. Boil cauliflower florets and keep aside. Sauté onions, boiled cauliflower florets and finely chopped tomatoes for some time and add paneer cut into cubes. Add salt and turmeric to taste. When soft, add the cooked rice and mix well.
For Chutney: Put the mint leaves, garlic and chillies in a blender/grinder. Add salt. Blend into a smooth paste. Squeeze some lemon juice.
For Raita: Take a tbsp of cumin seeds and roast well on a girdle. When the seeds give out a lovely aroma, take them off and let them cool. Pound them into a textured powder. Add to whisked curd with pink salt to taste.