Thecha Paneer Rice

Steps

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1. 1
   Heat a pan over high flame. Add 2 tbsp peanuts and roast them until deeply toasted with light charring, about 2–3 minutes. Transfer to a bowl and let cool completely.
   ▶ ≈1:24
2. 2
   In the same pan, add 5 green chillies, coriander stems, 10–12 garlic cloves, and 2 tbsp peanuts. Dry roast on high flame until you see dark brown spots and light charring.
   ▶ ≈1:52
3. 3
   Turn off the flame. Add a pinch of cumin seeds and 1 tsp groundnut oil, stir quickly until the cumin crackles, then transfer to a bowl to cool.
   ▶ ≈2:37
4. 4
   Once cooled, transfer the mixture to a blender. Add a handful of fresh coriander, a pinch of salt, and a splash of water. Blend into a fine paste.
   ▶ ≈3:02
5. 5
   Prepare the vegetables: cut cabbage into thin julienne; remove the eye from tomato and cut lengthwise into strips; remove capsicum core and slice into thin strips with skin down; thinly slice onion. Keep all vegetables ready.
   ▶ ≈4:49
6. 6
   Cut paneer into strips, then into bite-sized cubes.
   ▶ ≈6:17
7. 7
   Using a mortar and pestle, coarsely crush the roasted peanuts.
   ▶ ≈6:36
8. 8
   Take a kadhai or wok and heat it over high flame. Add 1 tbsp groundnut oil and let it heat thoroughly.
   ▶ ≈6:56
9. 9
   Add 1/2 tsp cumin seeds and curry leaves, allowing them to crackle and release their aroma.
   ▶ ≈7:02
10. 10
    Add sliced onion and sauté over high flame for about 1 minute until they start to soften.
    ▶ ≈7:10
11. 11
    Add the remaining vegetables (cabbage, tomato, capsicum) and cook over high flame for about 2 minutes, keeping them slightly crunchy.
    ▶ ≈7:17
12. 12
    Add the prepared thecha paste and paneer cubes, a pinch of salt, and a pinch of sugar. Mix well, coating the paneer with the spices, and cook for about 30 seconds.
    ▶ ≈7:45
13. 13
    Add 4 cups cooked rice. Stir gently for 2–3 minutes, ensuring the rice is evenly heated and all ingredients are well combined.
    ▶ ≈8:10
14. 14
    Taste and adjust salt if needed. Finish by adding crushed peanuts, juice from 1/2 lemon, and plenty of fresh chopped coriander. Mix gently.
    ▶ ≈9:04
15. 15
    Plate and serve. Can be served alongside yogurt or chilled buttermilk (Chaas) if desired.
    ▶ ≈9:44