A delightful twist on the classic mutter paneer, this Sindhi version features a rich, savory gravy made from deeply browned onions (bhuno), tangy tomatoes, and a hint of gram flour (besan) for a unique nutty flavor and texture. Tender paneer and sweet green peas make it a comforting and authentic meal.
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Creamy, protein-packed Sindhi Mutter Paneer with aromatic Jeera Rice - a melt-in-mouth, soul-satisfying treat!
This sindhi dish is perfect for lunch. With 805.19 calories and 21.349999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1.5 tsp coriander powder
0.75 tsp garam masala
1.25 tsp salt (adjust to taste)
2 cup water (warm)
3 tbsp coriander leaves (freshly chopped, for garnish)
Instructions
1
Fry the Paneer
Heat 4 tablespoons of oil in a heavy-bottomed pan or kadai over medium heat.
Gently add the paneer cubes and shallow-fry for 4-5 minutes, turning occasionally, until they are light golden brown on all sides.
Using a slotted spoon, remove the fried paneer and place it in a bowl of warm salted water. This keeps the paneer incredibly soft.
2
Prepare the 'Bhuno' Gravy Base
In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds and let them splutter.
Add the finely chopped onions. Sauté on medium-low heat, stirring frequently, for 10-12 minutes until they turn a deep, rich golden-brown. This 'bhuno' step is crucial for the authentic Sindhi flavor.
Lower the heat and add the besan (gram flour). Roast for 1-2 minutes, stirring continuously, until it releases a nutty aroma. Do not let it burn.
3
Cook the Masala
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
Pour in the tomato puree. Add the turmeric powder, red chili powder, coriander powder, and salt.
Mix everything well and cook the masala on medium heat for 7-8 minutes, stirring occasionally, until it thickens and oil begins to separate from the sides.
4
Simmer the Curry
Add the green peas (if using fresh peas, cook for 3-4 minutes before the next step). Add 2 cups of warm water and stir to combine, scraping the bottom of the pan.
Bring the gravy to a gentle boil. Drain the water from the soaked paneer and add the cubes to the gravy.
Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the paneer to absorb all the flavors of the masala.
5
Garnish and Serve
Turn off the heat and stir in the garam masala powder.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 5 minutes for the flavors to meld beautifully before serving.
Serve hot with phulka (roti), naan, or steamed rice.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
