Coconut Rice with Vegetable Curry


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Coconut Rice with Vegetable Curry, richly cooked with coconut milk and desi spices, topped with a luxurious, creamy curry of mixed veggies and paneer, this is truly a delicacy, prepared easily in the comfort of your own kitchen with a humble kadhai.


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You must try this on a nice rainy sunday, and you are sure to fall in love with it. Don’t be surprised if you feel like making it every other day after that – it can be addictive! rice, richly cooked with coconut milk and desi spices, topped with a luxurious, creamy curry of mixed veggies and paneer, this is truly a delicacy, prepared easily in the comfort of your own kitchen with a humble kadhai.

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Coconut Rice with Vegetable Curry recipe - How to make Coconut Rice with Vegetable Curry

Soaking Time:  15 minutes   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

For The Rice
1 cup long grained rice (basmati) , soaked and drained
2 tbsp ghee
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
1/2 cup thinly sliced onions
3/4 cup coconut milk (nariyal ka doodh)
salt to taste

For The Curry
3/4 cup chopped and boiled mixed vegetables (french beans , carrots and cauliflower)
1 tbsp oil
1/4 cup finely chopped onions
4 curry leaves (kadi patta)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
1 cup blanched and chopped tomatoes
a pinch of sugar
1/4 cup paneer (cottage cheese) cubes
1 tbsp fresh cream

To Be Blended Into A Smooth Paste (using 5 Tbsp Water)
1 tbsp poppy seeds (khus-khus)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 garlic (lehsun) cloves
25 mm (1") piece ginger (adrak)
Method
For the rice

    For the rice
  1. Heat the ghee in a deep non-stick kadhai and add the cinnamon and cloves and sauté on a medium flame for a few seconds.
  2. Add the onions and sauté on a medium flame for 1 to 2 minutes.
  3. Add the rice and sauté on a medium flame for another 2 to 3 minutes.
  4. Add the coconut milk, 1 cup of water and salt, mix gently and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Cover and keep aside.

For the curry

    For the curry
  1. Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
  2. Add the curry leaves and sauté on a medium flame for a few seconds.
  3. Add the prepared paste and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Add the chilli powder, turmeric powder, salt, tomatoes and sugar, mix well and cook on a medium flame for another 2 to 3 minutes, while mashing with the back of a spoon.
  5. Add the paneer cubes, ¼ cup of water and mixed vegetables, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally.
  6. Add the fresh cream and mix well.

How to proceed

    How to proceed
  1. Just before serving, re-heat the rice and curry separately.
  2. Place the rice onto a serving plate and pour the curry evenly over it.
  3. Serve hot.

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