Ingredients
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1 cup Basmati Rice (soaked for 30 mins)
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Salt to taste
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2 tbsp Ghee
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2 tsp Whole Cumin Seeds
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1 tsp Cumin Seeds
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1 tsp Fennel Seeds
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2 tsp Whole Coriander Seeds
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8-10 Whole Peppercorns
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4 Green Cardamoms
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1 small piece of Mace
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2 Dried Red Chillies
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1/4 cup Cashews (soaked)
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1/4 cup Fried Onion
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1/4 cup curd
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2 tbsp Oil
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2 Bay Leaves
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1 small Cinnamon Stick
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1 tsp Whole Cumin Seeds
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2 Ginger, Garlic, and Green Chili Paste
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Salt to taste
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1/2 tsp Turmeric Powder
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1.5 tsp Coriander Powder
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1 tsp Red Chili Powder
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200gm - 250gm Paneer (shallow-fried)
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1.5 tsp Prepared Yakhni Masala
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1 tbsp Ginger Juliennes (optional)
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2-3 tbsp Fresh Cream
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Water (to adjust consistency)
About
Some dishes just have that ghar jaisa sukoon, and this creamy Yakhni Paneer with fragrant Jeera Rice is exactly that. The richness of the yakhni, soft paneer, that little crunch of ginger, and the aroma of jeera rice coming together… honestly, this is the kind of meal I create when I want to treat my family to something special. For the Jeera Rice, I’ve used Kohinoor Classic Gold Basmati Rice, naturally aged with long, fluffy grains that stay beautifully separate and bring that lovely basmati aroma to the plate. Now I’m curious: what’s your favourite comfort-food combination? Tell me in the comments! And if you recreate this one, don’t forget to tag @kohinoorindiaofficial and me.
Nutrition
This meal provides a hearty dose of vegetarian protein and calcium from the paneer and curd, while the whole spices in the yakhni masala aid digestion and boost metabolism.
Estimated Values (based on 4 servings): 420 Calories, 12g Protein, 38g Carbohydrates, 26g Fat per serving.
Steps
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1
Done
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Cook the soaked Basmati Rice in hot salted water. When it’s almost done, turn off the heat, drain the rice, and keep it aside until it comes to room temperature. |
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2
Done
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In a kadai, heat ghee. Once hot, add whole cumin seeds and wait until they crackle. |
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3
Done
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Add the cooked basmati rice, turn off the heat, sprinkle a little salt, and gently toss. |
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4
Done
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Dry roast cumin seeds, fennel seeds, whole coriander seeds, peppercorns, cardamom, mace, and dried red chillies on a medium flame until fragrant. |
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5
Done
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5. Remove from heat, let it cool down, and grind it into a fine powder. |
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6
Done
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In a mixer jar, combine soaked cashews, fried onions, and curd. Blend until it becomes a smooth puree. |
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7
Done
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In a kadai, heat oil. Add bay leaves, a cinnamon stick, and whole cumin seeds. Once they turn golden, add the ginger, garlic, and green chili paste. |
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8
Done
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Fry it well, then add the prepared cashew gravy puree. |
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9
Done
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Fry the cashew gravy on a slow flame for 2 minutes, then add salt, turmeric powder, coriander powder, and red chili powder. |
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10
Done
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Fry everything well with the gravy and add a little water to adjust the consistency. |
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11
Done
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Cover the kadai and let the gravy cook on a slow to medium flame for 5-7 minutes. |
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12
Done
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Once you see oil getting separated on the sides, add the shallow-fried paneer, 1.5 tsp of the prepared Yakhni Masala, and kasoori methi. |
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13
Done
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Add ginger juliennes if using, mix everything well, and cook for another 5 minutes. (Add a little more water here if the gravy feels too thick). |
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14
Done
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Turn off the heat and garnish with fresh cream on top. Serve the flavorful creamy Yakhni Paneer hot alongside the Jeera Rice. |
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15
Done
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Zero-Waste & Substitutes |
