Panir With Peppers & Rice

Name: Panir With Peppers & Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 cup basmati rice or 1 cup long grain rice, rinsed; 2 cups water; 4 tablespoons sesame oil or 4 tablespoons peanut oil; 1 cup panir or 1 cup tofu, cubed; 2 teaspoons cumin seeds or 2 teaspoons cumin powder; 1/2 teaspoon fennel seeds or 1/2 teaspoon caraway seed; 2 garlic cloves, minced; 1/2 cup onion, minced; 1/2 inch long gingerroot, peeled and minced; 2 chopped tomatoes; 1 teaspoon garam masala (recommended) (optional); 1 teaspoon coriander powder (recommended) (optional); 1 pinch turmeric (optional); 1/2 cup red pepper, diced; 1/2 cup green pepper, diced; 1/4 cup cashews (optional)

Submitted by ConcettaRusso

"This recipe is so easy to make and tasty. I am all about making Indian food easy to make and enjoyable to eat without all the complicated steps. You will not spend hours in the kitchen either. You can also check out my blog at www.reciperouse.com"

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photo by ConcettaRusso

Ready In:: 40mins
Ingredients:: 16
Serves:: 4

ingredients

1 cup basmati rice or 1 cup long grain rice, rinsed
2 cups water
4 4 tablespoons sesame oil or 4 tablespoons peanut oil
1 cup panir or 1 cup tofu, cubed
2 teaspoons cumin seeds or 2 teaspoons cumin powder
¹⁄₂ teaspoon fennel seeds or 1/2 teaspoon caraway seed
2 garlic cloves, minced
¹⁄₂ cup onion, minced
¹⁄₂ inch long gingerroot, peeled and minced
2 chopped tomatoes
1 teaspoon garam masala (recommended) (optional)
1 teaspoon coriander powder (recommended) (optional)
1 pinch turmeric (optional)
¹⁄₂ cup red pepper, diced
¹⁄₂ cup green pepper, diced
¹⁄₄ cup cashews (optional)

directions

Rise the rice and then place in a bowl with two cups of water and set aside to let it soak.
Add 2 tablespoons of ghee or chosen oil to a pot and heat on medium. Once the pot is at temperature, add panir or tofu (if using cashews they will be added at the end). Fry the panir or tofu turning it carefully to coat each side with oil. The panir may stick to the pot, this is normal just gently lift off and turn. Allow panir or tofu to brown a bit. Place panir or tofu on a plate.
Using the same pot, add 2 tablespoons of ghee or oil and fry the cumin seeds and fennel/caraway seeds (if using cumin powder, add at step 5).
Once seeds turn color and/or give off their fragrance, add minced ginger and garlic and saute for a minute. Turning the heat down or lifting pot off heat source may be required to prevent the garlic from burning.
Add minced onion and saute until translucent then add chopped tomatoes, a dash of salt, garam masala, coriander powder and cumin powder (if using). Mix well. Cook the tomatoes until they easily mash with a spatula, this should only take a few minutes. Placing a lid on the pot will speed the process up.
Add diced peppers, rice with water, and panir/tofu and/or cashews to the tomato mix, season with salt and mix. Reduce heat to low, place lid on pot and allow everything to finish cooking.
Dish is done with the rice is cooked. This takes about 20 minutes.
Fluff before serving.
Salt to season again if required, add some fresh cilantro enjoy!

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RECIPE SUBMITTED BY

ConcettaRusso

Loveland, 44

3 Recipes

<p>I am a Sicilian-American girl, but married to a Mumbai man. I have spent the last 10 years of our marriage honing my Indian cooking skills. Then it dawned on me that maybe others might want to learn from my experiences. I started creating recipes that are easy for Westerners but still have an exotic feel to them.</p>

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