Follow these steps for perfect results
rice
green peas
boiled
cauliflower
cut and boiled
green cardamom
garam masala powder
cloves
red chili powder
cilantro
chopped
salt
to taste
curd
hung
paneer
crumbled
potato
boiled and mashed
garam masala powder
salt
to taste
oil
as needed
Prepare the 'Motiya' (paneer balls): In a mixing bowl, combine crumbled paneer, breadcrumbs, mashed potato, garam masala powder, and salt. Mix well.
Shape the mixture into small balls.
Heat a paniyaram pan with a little oil in each cavity.
Place the paneer balls in the pan and cook until golden brown and crispy on all sides. Set aside.
Heat oil in a pressure cooker.
Add cardamom, cloves, and boiled vegetables (green peas and cauliflower) and sauté for 2-3 minutes.
Reduce heat and add curd, salt, red chili powder, and garam masala powder. Mix well.
Add rice, 4 cups of water, and salt. Mix and close the pressure cooker.
Cook for 3 whistles and allow the pressure to release naturally.
Open the cooker, add the prepared 'Motiya' (paneer balls), and gently mix.
Serve hot with boondi raita and dubki wale aloo (optional).
Expert advice for the best results
For a richer flavor, add a teaspoon of ghee (clarified butter) while sautéing the vegetables.
Adjust the amount of red chili powder according to your spice preference.
Garnish with fried onions and chopped nuts for added flavor and texture.
Everything you need to know before you start
15 mins
The paneer balls can be made a day in advance.
Serve in a bowl garnished with fresh coriander and a dollop of curd.
Serve hot with raita (yogurt dip).
Pairs well with vegetable curry or dal.
Cools the palate from the spices.
Discover the story behind this recipe
A popular dish from the Awadhi cuisine, known for its rich flavors and Mughlai influence.
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