Place the corn and tomato on a mesh grill rack over medium flame and roast them. Rotate the corn regularly for even charring on all sides, and roast the tomato until the skin is completely charred and flesh is soft. Transfer both to a bowl, cover with a plate, and let rest.
2
Dice the onion into small cubes. For bell peppers, remove the white pith, cut into thick strips, then dice them to match the onion size. Once the corn has cooled, cut it in half and slice the kernels off the cob with a knife.
3
Rinse the roasted tomato to remove the charred skin. Trim the top, roughly chop it, and transfer to a blender. Add a handful of garlic and 1-1.5 tbsp Kashmiri red chilli powder, and blend into a fine, smooth paste.
4
Heat oil in a kadhai, add the paneer slab, and cook on medium-high flame until light golden brown on both sides. Transfer to a chopping board, let cool slightly, then cut into strips and cubes.
5
In the same kadhai, add the tomato-garlic paste and cook on high flame, stirring continuously, until the mixture becomes crumbly and oil separates completely.
6
Add the diced onion and bell peppers, stir well, and cook on high flame for 1-1.5 minutes, keeping the vegetables slightly crunchy.
7
Add the cooked basmati rice, peri peri masala, a pinch of salt, and a pinch of sugar. Add the roasted corn kernels, paneer cubes, and fresh coriander. Mix gently so the rice is evenly coated, taste, and adjust seasoning.
8
Finish with lemon juice and top with chopped spring onion greens. Stir lightly and serve.
PrimedTableBETA
