Paneer Jalfrezi with Cumin Rice Recipe

Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain.

Heat oil in a pan and add cumin seeds. Allow them to crackle.

Add the soaked and drained rice to the pan. Stir well to coat the rice with the cumin seeds and oil.

Add water and salt. Bring to a boil, then reduce the heat to low and cover the pan. Cook for 15 minutes or until the rice is tender and the water is absorbed.

In a separate pan, heat oil and add cumin seeds. Once they crackle, add ginger-garlic paste and sauté for a minute.

Add onions and cook until they turn translucent. Add bell peppers and cook for another 2 minutes.

Add tomatoes, green chilies, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy.

Add paneer cubes and garam masala. Mix well and cook for 3-4 minutes.

Garnish with fresh coriander leaves.

Serve hot with cumin rice.