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Cashew Paneer with Ginger-Bell Pepper Rice

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Time40 Min
DifficultyDifficult
Serves1

Cashew Paneer with Ginger Bell-Pepper Rice Recipe Are you bored of eating plain old rice every day and looking for something to spice up your diet? Take a look at this vegetarian Cashew Paneer with Ginger Bell-Pepper Rice Recipe that will help you cook a nutritious and thoroughly satisfying meal that caters to not only your health needs but also your taste buds. The Cashew Paneer with Ginger Bell- ... Pepper Rice Ingredients are relatively easy to find but the recipe might prove to be slightly difficult for some. Follow all instructions and watch the Cashew Paneer with Ginger Bell-Pepper Rice Video to cook this dish in just forty minutes. Paneer has a number of origin stories. Some believe that it originated almost two thousand years ago in the Indian subcontinent whereas the more recent theories suggest that paneer in its modern form was brought to North India in the 16th century by Afghan and Persian rulers. The word ‘paneer’ has Persian roots and was used widely to refer to cheese. In this dish, paneer is served along with ginger capsicum rice and cashew nuts that produces a perfect balance of flavour. While this Cashew Paneer with Ginger Bell-Pepper Rice Recipe recommends the use of brown basmati rice for its various benefits, other varieties of rice could also be used when you Prepare Cashew Paneer With Ginger Bell-Pepper Rice at Home. The quantity of spice can also be varied according to preference. This dish on its own can be a very filling and nutritious meal and can, therefore, be consumed for lunch or dinner by people of all ages, including children.

Nutrition Info. (per serving)

ProteinFatCarbsFibre536 Cal536 Cal536 Cal536 Cal
  • 24gProtein
  • 25gFat
  • 53gCarbs
  • 7gFibre

Ingredients

Dry Grocery

Brown Basmati Rice

Brown Basmati Rice

0.25 cups

Salt

Salt

1.25 teaspoons

Refined Oil

Refined Oil

1.25 teaspoons

Aromat Powder

Aromat Powder

0.5 teaspoons

Veg Oyster Sauce

Veg Oyster Sauce

0.75 teaspoons

Dark Soy Sauce

Dark Soy Sauce

0.5 teaspoons

Light Soy Sauce

Light Soy Sauce

0.75 teaspoons

Honey

Honey

0.5 teaspoons

White Wine Vinegar

White Wine Vinegar

0.25 teaspoons

Cashewnut (2 Piece Split)

Cashewnut (2 Piece Split)

2 units

Fruits & Vegetables

Sweet Potato

Sweet Potato

1 small piece

Carrot-regular

Carrot-regular

0.25 unit

Ginger

Ginger

2 small pieces

Capsicum Green-regular

Capsicum Green-regular

2 small pieces

Capsicum Yellow (regular)

Capsicum Yellow (regular)

1 small piece

Capsicum Red-regular

Capsicum Red-regular

2 small pieces

Spring Onion

Spring Onion

3 units

Onion

Onion

1 small piece

Zucchini Yellow

Zucchini Yellow

1 small piece

Broccoli

Broccoli

1 piece

Baby Corn Peeled

Baby Corn Peeled

1 unit

Dairy

Paneer

Paneer

1.25 cups

Other

Water

Water

1.75 glasses

Pepper

Pepper

0.5 teaspoons

Garlic

Garlic

1 piece

Red Chilli Paste

Red Chilli Paste

0.5 teaspoons

Coriander Leaves

Coriander Leaves

2 leafs

Directions
1
Wash Brown Rice and soak for 45 minutes.
2
Bring Water to boil. Add Salt and soaked Rice and boil on a medium flame till soft.
3
Boil the Sweet Potato in Salted Water with skin.
4
Cut Carrot into 1 inch triangle and blanch.
5
Strain and dry. Remove to a container and store for later use.
6
Once tender, peel and allow it to cool.
7
Cut into rough dices and place in a blender with Water.
8
Blitz to a smooth puree. Remove it to a bowl and store refrigerated.
9
Heat Oil in a pan. Add chopped Ginger and sauté till fragrant.
10
Add chopped Bell Peppers ( red, yellow & green ) and stir fry till tender.
11
Add Rice, Salt, Pepper, Aromat Powder and toss well.
12
Sprinkle a little water and toss till aromatic.
13
Check seasoning, take out in a bowl and garnish with chopped Spring Onions.
14
Heat Oil in a pan. Add chopped Ginger, Garlic & Onion. Sauté till aromatic.
15
Add Chilli Paste, Salt, Aromat Powder and sauté.
16
Add Mushroom Oyster Sauce, Dark Soy Sauce, Light Soy Sauce, Honey and mix well.
17
Add Water and bring it to boil.
18
Add Sweet Potato Paste, White Wine Vinegar, bring it to simmer and cook till sauce has a glazed look.
19
Take out in a bowl and garnish with Coriander Leaves. Keep aside for later use.
20
Heat Oil in a pan. Add Cashew Nuts and sauté till lightly brown. Set aside.
21
Heat Oil in a pan. Add Red Pepper, Green Pepper, Yellow Zucchini, Broccoli, Baby Corn and blanched Carrots. Stir fry till all the vegetables are tender.
22
Add Paneer and continue cooking.
23
Add Sauce and bring to boil.
24
Add Salt & Pepper. Mix well and remove from heat.
25
Take out in a bowl and garnish with Cashew Nuts.
26
Serve hot with Ginger Capsicum Rice.

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We hope you had fun making it! Enjoy the meal.

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