- 2 cups rice (soaked for 1 hr)
- 1 onion – sliced finely
- 3-4 laung
- 1/2 tsp red chilli pd.
- 1/2 tsp salt
- 3 tbsp oil
- 1 cup curd
- 2 tbsp tandoori masala
- 1/2″ piece ginger & 2 green chillies – ground to a paste together
- 3 big onions
- 5-6 flakes garlic
- 1/2″ piece ginger
- 3 big tomatoes
- 2 tsp soya sauce (according to colour)
- 2 tbsp tomato sauce
- 2 tsp chilli sauce
- salt to taste
- 4-5 tbsp oil
- 250 gms paneer – cut into big cubes (1-1/2″ x 1-1/2″)
- 2 onions – cut into 8 pieces
- 2 green chillies – slit lengthwise
- 1 tomato – cut into 8 pieces
- Heat oil. Add onions & laung. Fry till golden brown in colour.
- Add 4 cups of water. Add salt and chilli powder. When water boils, strain and add rice.
- Slow down the fire to a minimum and cook till water is dry and the rice is done.
- Prepare the sauce by grinding onions, ginger and garlic together to a paste.
- Blend tomatoes in a liquidizer.
- Heat oil. Add onion paste and cook till golden brown.
- Add tomatoes and cook till oil separates.
- Add enough water (about 1 cup) to make a sauce of thick pouring consistency.
- Add all the sauces and salt. Cook for 10-15 minutes.
- Mix curd and tandoori masala to prepare the dip. Add ginger & green chilli paste to it.
- Dip paneer, green chillies, onions and tomatoes in curd mixture and grill in a greased tray in a hot oven for 10 minutes
- To serve, spread hot rice in a rice dish.
- Pour the hot sauce over it.
- Place hot grilled onions, paneer, tomatoes and green chillies on the sauce.
Note: Place the vegetables in the oven and start preparing the rice, both at the same time.