Vegetable Paneer Khichdi Recipe

About this recipe

A Jain-friendly, wholesome khichdi made with rice, moong dal, vegetables, and paneer, lightly spiced for a comforting and balanced lunch.

Ingredients

• 200 g Paneer
• 500 ml Water
• 1 kg Basmati Rice
• 250 g Carrot
• 200 g Green Peas
• 500 g Ghee
• 300 g Ginger Paste
• 250g Green Chilli
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 10G Salt
• 250g Coriander

Instructions

1. Heat 1 tablespoon of ghee in a pressure cooker or deep pan on medium heat.
2. Add cumin seeds and let them splutter. Then add ginger paste and green chili, sauté for 30 seconds.
3. Add chopped carrots, beans, and green peas. Sauté for 2-3 minutes until slightly softened.
4. Add turmeric powder, coriander powder, and a pinch of garam masala. Mix well.
5. Drain the soaked rice and moong dal, and add them to the pan. Mix gently to coat the grains with the spices.
6. Add 600 ml of water and salt to taste. Stir well.
7. Cover the cooker with its lid and cook for 2-3 whistles (or simmer for 20-25 minutes if using a pan) until the rice and dal are soft.
8. In a separate small pan, heat the remaining 1 tablespoon of ghee. Add paneer cubes and lightly sauté until golden on the edges.
9. Once the khichdi is cooked, fluff it gently with a fork. Add the sautéed paneer and mix gently.
10. Garnish with freshly chopped coriander leaves and serve warm.