Cookdtv

1: Wash and soak basmati rice for atleast 20 mins.

2: Add the rice to a cooker and add 1.5 times the quantity of water (1 ½ Cups).

3: Pressure cook for 2 whistles and allow the steam to release naturally.

4: For the gravy: Heat oil in a wok and add the finely chopped aromatic vegetables.

5: Saute for a minute and add the mix vegetables of choice.

6: Saute for 2 mins and add the sauces and seasonings.

7: Pour 2 cups of water and bring to a boil. Allow the vegetables to cook but still retain a crunch, about 6 mins.

8: Combine cornstarch in some water and add it to the gravy to thicken.

9: Allow the gravy to come to a boil and add the paneer/ tofu and finish with spring onion greens.

10: In a hot pot, add the rice and the gravy, garnish with sesame seeds and spring onion. Serve hot.