- Preparation time
- 15 mins
- Cooking time
- 30 mins
- Difficulty
- Medium
- Serves
- 2 people
- Meal course
- Lunch
- Posted on
- September 4, 2016
- 5 cup
- Water
- 1 tspn
- Red chilli powder
- 4 tspn
- Salt
- 2 tspn
- Ginger garlic paste
- 2 pinch
- Ginger
- 7 no.
- Garlic cloves
- 1 tblspn
- Kasuri methi
- 2 tspn
- Tomato ketchup
- 2 tblspn
- Corn flour
- 2 tspn
- Chilli flakes
- 4 tblspn
- Soya sauce
- 1 tblspn
- Cardamom powder
- 4 tblspn
- Butter
- 2 tblspn
- Gingelly oil
- 3 tblspn
- Mixed herbs
- 1 1/2 cup
- Jeeraga Samba rice
- 1 bunch
- Bok Choy
- 4 no.
- Tomato
- 1 pack
- Paneer
- 1 tblspn
- Dried basil leaves
This is a rich platter with goodness of leafy Bok choy, richness of paneer and exciting option for lunch or dinner.
Method:
Rice:
- Cook 1.5 cups of Jeeraga Samba rice with 3 cups of water for 2-3 whistles. Rice should not be sticky.
- Let it cool until you serve.
- Before serving, take half the portion of fluffy rice and add 2 spoons of butter in a pan.
- Add some salt and mixed herbs,toss them all quickly.
- This is good for one serving.
Paneer gravy:
- Add 4 tomatoes in a pan and let it soften.
- Cool it and grind into a smooth paste with 1/2 cup of water.
- Add a pan of oil,1 spoon ginger garlic paste,tomato paste,required salt,red chilli powder and cardamom powder.
- Add 1 tblspn of kasuri methi leaves. Let the paste boil and thicken for 2 minutes.
- Add 1 tblspn of tomato ketchup adn some dry basil leaves if available.
- Let it cook for 10 more minutes. Adjust water as per thickness needed.
- It can be bit watery until you add paneer.
- Fry 1.5 cups of chopped soft paneer in 1 tblspn butter until golden brown on all sides.
- Add them to the gravy and let it simmer for another 5 min.
- Add coriander leaves and keep it aside.
Bok Choy Stir fry:
- I have used one bigger Bok choy and separated the leaves.
- If you get baby Bok choy (Pak choi) leaves, it will be more tasty. You can use 2-3 bok choy bundles(similar to the one shown in the image).
- Chop them to medium slices. The base white portions can be chopped to smaller portions.
- Thinly slice 6-7 garlic cloves.
- Grate thumb size of ginger.
For one serving- split the above ingredients into two halves.
- In a pan, add 2 spoons of gingelly or sesame oil.
- Add garlic,ginger and fry it until the rawness goes.It need not turn brown.
- Add white parts of bok choy first and toss it for 3 min.
- Now add green leafy parts and toss it for 2 min.
- Add 2 tblspn of soya sauce as such or mix it with 1 tblspn cornflour,0.5 cups of water.
- Let it coat the entire batch of bok choy leaves and leave it for 1-2 min.
- If you need more sauce, you can double the above amount.
- Add 1 spoon of chilli flakes finally. Add salt if needed after checking the taste.
Serve paneer gravy and bok choy stir fry with rice. It is a healthy combo of green leaves, milk product and needed carbs.
- This is more like a salad. If you are not a fan of such leaves, you can avoid Bok choy and replace this with some mushrooms, cauliflowers,carrots,spring onions too with more soy sauce.
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