Paneer Gassi and Rice

Ingredients

• Corriander seeds - 200 gms
• Jeera - 100 gms
• Soanp - 100 gms
• Bedgi Mirchi - 200 gms
• Garlic - 100 gms
• Ginger - 100 gms
• Tamrind - 250 gms
• Onions - 4 Kg
• Coconut - 12
• Green Peas - 2 Kg
• Tomato - 2 Kg
• Batata - 4 Kg
• Paneer - 6 Kg
• Soya chunks - 1 Kg
• Basmati Rice - 7 Kg
• Kadipatta - 4 big twigs
• Chilli powder, Haldi, Salt, Rai, Oil

Preparation

• Soak Rice in water for 1 hour
• In another vessel, heat oil, add jeera and saute, then add soaked rice and mix. Add water till its 2 inches above rice and cook
• Cut paneer to medium pieces and sprinkle chilli powder, haldi and turmeric and let it marinate for 30 mins
• Saute corriander seeds, jeera, soanp and bedgi mirchi
• After cooling grind in mixer with tamrind, onions and coconut to fine paste. Add water as needed and grind
• In another vessel, heat oil, add ginger and garlic and saute. 
• Add onions and saute
• Add tomato puree and saute
• Add above paste and mix
• Add water as needed, chilli powder and salt and mix
• Cook on low flame and bring to boil
• Add green peas and cook
• Then add boiled potato, soya and mix
• Add paneer and cook for 5-10 mins
• Finally, heat oil in another vessel, add rai, kadipatta and after rai splutters mix with gassi