Sauteed Paneer, Peas Pulao and Boondi Raita - Balance of Nutrition

The boondi, paneer and curd for the protein, peas and cucumber pitching in with the vegetables and the brown basmati rice adds the carbs and a bit of fiber. Delicious and healthy with a right balance of flavors.

Ingredients for 3 medium servings

1.  2 cups of diced paneer marinated in a table spoon of curd, 1/2 tsp of lime juice and salt. Paneer can be replaced with tofu for a vegan meal.
2. 1 cup of thick curd beaten with half cup of water and required salt and chilli powder
3. 1/2 cup of plain boondi.
4. 1 cucumber diced.
5. 1 1/2 cups of brown basmati rice washed and soaked half hour before
6. 1 table spoon ginger garlic paste
7. 1 cup of frozen peas
8. 1 medium onion diced 
9. 1 Bay leaf optional
10. 1 table spoon oil/ghee

Method 

1.  Heat a wide saute pan or a pressure pan on medium high with the oil.
2. Add the diced onion and fry for a minute.
3. Now add the ginger garlic paste and saute on medium heat until the raw smell leaves for about another minute.
4. Add the peas and the drained basmati rice. Mix them thoroughly with the onion and oil mixture. Toast the rice for a couple of minutes on medium heat.
5. Add 2 cups of water to the rice. Check and add water as some varieties of basmati will require water in the ratio of 1:1. 
6. Add whole chillies if required at this stage. Adults who want it spicy can have those along with the serving.
7. Cover and cook for about 10 minutes on medium high. If using pressure cooker, cook for one whistle. Again this depends on the model etc. So be careful. We generally do not use a pressure cooker with basmati.
8. In another pan, add a dash of oil and saute the marinated paneer for a few minutes on each side.

Dish the rice and paneer along with the raita and the cucumber slices.  Balanced and an easy meal to cook.