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[sgusa]

From http://onehotstove.blogspot.com/2006/02/5-day-paneer-pilaf.html

Adjust everything and anything according to taste and need. Cooking is not an exact science

Picture: http://www.flickr.com/photos/33829002@N00/95264432/

(Serves 4-5, Prep time: about 15 minutes, Cooking time: about 30 minutes)
Ingredients:

Main
2 cups paneer (Indian cheese) cubes
1 cup Basmati rice

Tempering
2 tbsp oil
1 tsp cumin seeds
1 bayleaf
1 onion, sliced fine

Veggies and nuts
1 green bell pepper, sliced fine
1/2 cup green beans, cut (frozen ok)
1/2 cup green peas (frozen ok)
1/2 cup chopped carrot
3/4 cup tomato puree
1 tbsp cashew pieces (optional)
1 tbsp golden raisins (optional)

Spices
1/2 tsp ginger-garlic paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp dried fenugreek leaves (kasoori methi)
1/2 tsp garam masala
1/4 tsp cinnamon powder/ 1 small cinnamon stick
1/4 tsp clove powder/ 4-6 whole cloves
1/4 tsp cardamom powder/ 3-4 cinnamon pods, crushed
salt to taste

Garnish
2 tbsp cilantro leaves, minced

Method:
1. Heat the oil and saute the cumin seeds, bayleaf and onion till the onion is lightly browned.
2. Add the cashews, raisins, pepper, beans, peas, carrots, and saute for a minute or two.
3. Add all the spices and salt and saute for a few seconds.

At this point i poured in half a cup of good red wine and stirred till it reduced completely. Use anything you would normally drink
 
4. Add the paneer, rice and tomato puree and saute for a minute.
5. Add 2 and a half cups water, stir to mix, and cook covered till the rice is tender.
6. Serve hot, garnished with cilantro leaves.

Notes:
1. If you own a pressure cooker, this pilaf can be made very efficiently by sauteeing everything in the body of the cooker itself. Add water, close the cooker and cook for a whistle or two for perfect pilaf every time.
2. Vegan version: Use extra-firm tofu cubes instead of paneer.

Enjoy !!!

[toney]

2. Vegan version: Use extra-firm tofu cubes instead of paneer.

Isnt Paneer vegetarian too?

Anyhow, great job. I'll def try this. You should have mentioned which wine you drank. Did it go ok with the pulav?
Applause...

[Aloo Kashmiri Ul Haq]

2. Vegan version: Use extra-firm tofu cubes instead of paneer.

Isnt Paneer vegetarian too?

Anyhow, great job. I'll def try this. You should have mentioned which wine you drank. Did it go ok with the pulav?
Applause...

toney, vegan is a stricter diet, vegans dont consume dairy products while vegetarians do, someone like greg chappell is vegan

[toney]

2. Vegan version: Use extra-firm tofu cubes instead of paneer.

Isnt Paneer vegetarian too?

Anyhow, great job. I'll def try this. You should have mentioned which wine you drank. Did it go ok with the pulav?
Applause...

toney, vegan is a stricter diet, vegans dont consume dairy products while vegetarians do, someone like greg chappell is vegan

Oh OK, thats new for me

I read one interview of GC where he says he is vegetarian but eats fish!!

[sgusa]

Also cheese is not strictly vegetarian even. It is often made by adding animal enzymes to the milk to cause the cheese to seperate.

Reg the wine:

Perrin Cote du Rhone 2003. It is very tanic and has a peppery after taste, but went reasonably well with the pulav.

And for variety, the other day i tried it with a white - Chateau Ste Michelle 2005 Muscat Canelli, Columbia Valley (Go Wash). Sweet, hint of pear. Also good, but i preferred the Red with the food, and this one either before the meal or after with some oranges/apples.

And I have a 1996 Cabernet Sauvingnon, Chateau Ste Michelle, Columbia Valley (Rare find  ) waiting in the wings. Maybe the aged Cab would go even better with the pulav. Will post after i try it. 

[sgusa]

Masala Tomato Recipe - Great with the Pulav

This is for about 2 servings

2 chilis (Thai/Desi small ones. Very sharp)
one teaspoon finely chopped fresh ginger
1 Roma Tomato
half teaspoon Garam Masala
Fresh curry leaves
Salt to taste

1 cup Curd

Finely chop the chilis and dice the tomato. Mix the chopped chilis, tomatoes, Ginger with the curd. Add the Garam Masala and the salt. Whip, adding some water if required, to desired Raita consitancy.

Garnish with curry leaves and serve with Pulav.

PS: I like some potato chips on the side too with the Pulav and Raita 

[sgusa]

I am sure every one here already realises this, but another quick tip - Use half a pack of frozen diced mixed veggies. That takes the time out of chopping all the assorted veggies mentioned in the recipe. I had the whole thing done in 20 mins, and just had to chop 1 onion and some ginger & garlic. And dice the Paneer into small bite sized cubes. Total prep time was under 3 mins.