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Methi Matar Pulao

Methi Matar Pulao

Cook Duration 00:45
Food TypeVeg
Recipe Calories 1040kcal


  • Recipe Ingredients listBasmati Rice 100g
  • Recipe Ingredients listPaneer 150g
  • Recipe Ingredients listYogurt 125g
  • Recipe Ingredients listGhee 20g
  • Recipe Ingredients listOnions 1/2
  • Recipe Ingredients listPeas 30g
  • Recipe Ingredients listBeans 50g
  • Recipe Ingredients listBroccoli 4/5 florets (optional)
  • Recipe Ingredients listGinger Garlic Paste 1 tsp
  • Recipe Ingredients listMethi
  • Recipe Ingredients listMint & Coriander
  • Recipe Ingredients listDry spices



Step 1- Steam the veggies for about 10 minutes. With 5g of ghee, fry the sliced onions in a pan. You won’t exactly get fried onions, but fry them until golden brown. They will be good enough to disintegrate nicely when cooked further. Step 2- Mix 1/2 tsp of garam masala, 1/4 tsp each of coriander & cumin powder, 1/2 tsp of chill powder, 1 tsp of ginger garlic paste, 10g of ghee and half of the yogurt as a paste. Cook the basmati rice(soaked at least for 20 minutes) until it’s 75% done. Add a drop of ghee, salt and shajeera to the water. Airfry the paneer cubes for 13 minutes at 160C. This is optional. Step 3- In an oven proof container, layer the veggies followed by half of the fried onions, masala paste, mint,coriander & methi leaves. Spread the rice on top, rest of the fried onions any left over ghee. Seal it with tin foil and cook in an oven at 160C for 20 minutes. Rest it for 5 minutes and serve hot with raitha made from the left over yogurt. Nutrition Carbs-77g Protein-48g Fats-60g Energy-1040 kcal Photos attached for reference. As always, adjust quantities to suit your macros😊 #day3 #lowcarbdiet #methimatarpulao #quantifiednutrition
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