THECHA PANEER RICE

Ingredients

• 4 tablespoons Peanuts (roasted, divided (2 tbsp for thecha, 2 tbsp for garnish))
• 5 pieces Green Chillies (medium‑spicy, stem removed)
• 1/2 cup Coriander Stems (tightly packed, stems only)
• 12 pieces Garlic Cloves (peeled)
• 1/2 teaspoon Cumin Seeds (divided, pinch for thecha, 1/2 tsp for tempering)
• 3 tablespoons Peanut Oil (for thecha and final stir‑fry)
• 1 teaspoon Salt (adjust to taste)
• 2 tablespoons Water (helps grind thecha into a paste)
• 1/2 cup Fresh Coriander Leaves (loosely packed, for grinding and garnish)
• 1 pinch Sugar (balances heat)
• 4 cups Cooked Short‑Grain Rice (prefer Sona Masoori or similar, chilled overnight)
• 225 grams Paneer (cut into bite‑size dice)
• 1/3 small head Cabbage (thinly sliced (julienne))
• 1 medium Tomato (seeded and sliced)
• 1 medium Capsicum (any color, sliced)
• 1 medium Onion (thinly sliced)
• 5 pieces Curry Leaves (fresh)
• 1 tablespoon Lemon Juice (juice of 1/2 lemon, added at end)

Instructions

1. Roast Peanuts

   Heat the frypan over medium flame and add 2 tablespoons of peanuts. Roast, stirring constantly, until they turn golden and aromatic.

   Time: PT2M

2. Dry‑Roast Thecha Ingredients

   In the same hot pan, add 5 green chillies, 1/2 cup coriander stems, 12 garlic cloves, and 2 tablespoons of the roasted peanuts. Dry‑roast on high flame, stirring, until the chillies blister and the garlic turns fragrant.

   Time: PT3M

3. Temper with Cumin and Oil

   Turn off the gas, add a pinch of cumin seeds and 1 tablespoon of peanut oil to the roasted mixture. Stir quickly; the cumin will crackle and release aroma.

   Time: PT1M

4. Cool Thecha

   Transfer the hot mixture to a bowl and let it cool for about 2 minutes so it doesn’t burn the grinder.

   Time: PT2M

5. Grind Thecha Paste

   Add the cooled mixture to the mixer grinder jar along with fresh coriander leaves, a pinch of salt, and 2 tablespoons of water. Grind to a coarse‑but‑smooth paste.

   Time: PT2M

6. Prep Vegetables

   Thinly slice 1/3 small cabbage, 1 medium tomato, 1 capsicum, and 1 onion. Keep the pieces uniform for even cooking.

   Time: PT5M

7. Dice Paneer

   Cut the paneer into bite‑size cubes (about 1‑cm pieces).

   Time: PT2M

8. Crush Garnish Peanuts

   Coarsely crush the remaining roasted peanuts using a napkin or a mortar.

   Time: PT1M

9. Temper & Sauté Aromatics

   Heat 1 tablespoon of peanut oil in the frypan. Add 1/2 teaspoon cumin seeds and let them crackle, then add a few curry leaves and the sliced onion. Sauté for 1 minute on high flame.

   Time: PT1M

10. Stir‑Fry Vegetables

    Add the sliced cabbage, tomato, and capsicum. Stir‑fry on high flame for about 2 minutes, keeping the veggies crunchy.

    Time: PT2M

11. Add Thecha, Paneer & Seasonings

    Stir in the prepared thecha paste, diced paneer, a pinch of salt, and a pinch of sugar. Mix gently and cook for 30 seconds so the paneer absorbs the flavors.

    Time: PT30S

12. Incorporate Rice

    Add 4 cups of chilled cooked short‑grain rice. Toss gently with a light hand for 2‑3 minutes until the rice is heated through and evenly coated with thecha.

    Time: PT3M

13. Finish with Lemon, Coriander & Peanuts

    Taste and adjust salt if needed. Add the juice of 1/2 lemon, a handful of fresh coriander leaves, and the crushed peanuts. Give a final quick toss.

    Time: PT1M

14. Serve

    Plate the Jhanjhanit Thecha Paneer Rice hot, optionally with extra lemon wedges.

    Time: PT1M

Nutrition Facts

Calories

340

Protein

10 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g