This dish is a rich medley of aromatic spices, rice, peas and cottage cheese.

Ingredients:- (serves 4-6)

• 1 cup peas
• 200gms paneer
• 1 small red onion, finely chopped
• 6-8 tomatoes, finely chopped
• 1 tbsp, ginger garlic paste
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp garam masala (skip if making for kids)
• 1 tsp red chilli powder (skip if making for kids)
• 1 tbsp salt
• 1/4 cup cooking oil
• 1-2 tbsp ghee
• 1 tsp cumin powder (jeera powder)
• 1 tsp coriander powder (dhaniya powder)
• 2 cups, rice
• 2 1/2 cups water (re-check the water instructions on your rice packet)

Method:- 

1. Set water to boil in a small pot. Cook the peas in the pot until soft & mushy. (This step can be done in a pressure cooker to save some time). Drain them and set aside.
2. In a flat bottom pan, add oil. Fry paneer on medium low heat. Swap sides after a few minutes. Remove paneer once all sides have turned a little brown. Set aside.
3. In another deep bottom pan, add ghee.
4. Add onions once the ghee is hot. Saute until transulcent.
5. Add in the ginger garlic paste and turmeric powder. Mix well.
6. Now add the tomatoes in along with salt, coriander, cumin powder, garam masala & red chilli powder (if using). Mix again. Let this cook for 7 minutes or until you see oil forming on the sides of the pan.
7. Pour the peas & paneer into the masala. Gently mix the ingredients to combine the flavours. Turn the heat off now as some cooking will continue to take place even after you do that. Let the dish rest on the stove (turned off) for 5 minutes.
8. Wash rice and put in the rice cooker pot along with water. ( as you always do, when you cook plain rice)
9. Pour the ingredients of the pan into the rice cooker pot. Stir well once again to combine the ingredients.
10. Set rice cooker to Cook RICE. Once the light on your cooker shifts to KEEP WARM, give the rice one last good mix before serving.
11. Serve piping hot with a cool home made curd or simply with a fresh squeeze of lime over the rice.

Enjoy!!