There is no doubt that rice is a blessing. We use it to make holy offerings, but we can also heat a quick pulao or khichdi to satiate hunger pangs. Why not when this grain is about 98 per cent digestible. So, here we are presenting a delicious recipe- Moti Polao Butter Paneer. And guess what, we are serving the Moti paneer Polao with Potol (pointed gourd).
Potol (or pointed gourd) makes its way into the vegetable markets all year round but rarely ends up in our grocery shopping bags. It is a fairly obscure Indian vegetable, but it tastes good and is quite nutritious. Today, we decided to pay Potol its due.
We believe that you should give it a chance to impress you and surprise you. Potol has a mild taste and a soft flesh that iseasily absorbed by the flavors of other ingredients and spices. With the right recipes in your mind, you can turn Potol into some delicious meals. So here’s presenting Moti Polao and Butter Paneer with Potol Delight.
Ingredients for Moti Polao:
Chinigura Rice- 250gms
Soybean Oil – as required
Coconut Milk – 500 gas
Desi Ghee – 1 tbsp
Sugar -1 tsp
Salt – as per taste
Cashew Nuts – as required
Ginger paste – 1tsp
Plantain Flower (boiled) – 1 cup
Chana Dal paste- 1/4 cup
Coconut paste- 2 tbsp
Garam Masala Powder – 1/2 tsp
Red Chilli Powder- as per taste
Garam Masala – 5-7 pcs
Green Chilli – 4-5 pcs
Method:
First, boil the Plantain Flower or mocha. Leave the pulses soaked for 3/4 hours. Make a fine paste. Now mis all the ingredients- boiled mocha, Dal paste, chilli powder, salt, ginger paste, coconut paste, and Garam Masala. Now give them the shapes of the ball and fry it in the oil.
In a pan, heat oil, put the Garam Masala and fry the rice in it. Add ginger paste, sugar, salt, green chillies and coconut milk and stir for a while. Cover it with the lid. When the water gets dried, drain the water and add Ghee to it. Lastly, garnish it with Plantain Flower and Cashew Nuts.
Ingredients for Butter Paneer:
Paneer – 250gms
Mushroom – 100 gas
Peas – 50gms
Tomato pieces 1/2 cup
Sweet Yogurt- 1/4 cup
Salt- as per taste
Butter – as required
Ginger paste- 1 tsp
Cumin paste – 1 tsp
Garam Masala Powder – 1/2 tsp
Dry Chilli flakes – 2 tsp
Turmeric Powder – as required
Green Chilli – 4-5 pcs
Lime juice – 2 tsp
Method:
Cut the Paneer into square pieces and fry in butter. Now add all the spices and tomato pieces to it. Add salt, yogurt, mushrooms, peas and boil it with a little water and Paneer. In the end, add green chilli, Garam Masala Powder, and lemon juice. Take it out. Garnish it according to your style.
Also Read: LEFTOVER BISCUIT TIRAMISU RECIPE AT HOME
Ingredients for Pointed Gourd (Potol) Delight
Pointed Gourd- 6 pcs
Pineapple pieces- 1 cup
Cashew Nuts- 2 tbsp
Raisins- 2 tbsp
Cumin paste – 1 tsp
Ginger paste – 1/2 tsp
Mustard paste – 2 tsp
Sugar – as per taste
Dry Chilli flakes – 2 tsp
Sugar – as per taste
GreenChilli – 3-4 pcs.
Turmeric Powder – a pinch
Oil – as required
Method:
Remove the peels of the Pointed Gourd or Potol. Cut the upper side of the Potol and remove all the seeds from inside. Heat a little oil in a frying pan and fry it with pineapple, cashew nuts, raisins, chilli powder, salt and sugar. Now put these mixtures inside the Pointed Gourd and cover the top with flour and water paste—Fry the Potols in oil. Take a pan, heat oil and add all the Masala paste to boil them. Add the fried potol, dry chilli and salt into it. When the consistency becomes thicker, take it out. Put it in a plate and garnish it.
So, with the Moti Polao and Butter Paneer, with a special touch of Potol Delight, enjoy a perfect lunch with your whole family.
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