Paneer Khichdi

Ingredients

Instructions

1. 1

   Rinse the basmati rice and split yellow moong dal together in 2-3 changes of water until the water runs mostly clear. Drain well. Dice the paneer into 1.5 cm cubes, finely grate the ginger, and roughly chop the fresh coriander.

2. 2

   Heat a medium heavy pot over medium heat and melt 20 g ghee. Add cumin seeds and let them sizzle for 20-30 seconds until fragrant but not dark. Add the grated ginger and asafoetida, stirring briefly so the ginger loses its raw smell.

3. 3

   Add the drained rice and moong dal to the pot. Stir for 1 minute to coat them in the spiced ghee; this light toasting helps the khichdi taste nuttier and keeps the grains from turning gluey.

4. 4

   Add the water, turmeric powder, and salt. Bring to a boil over high heat, then reduce to low, cover partially, and simmer for 12 minutes, stirring once halfway to prevent sticking on the bottom.

5. 5

   Stir in the frozen peas and paneer cubes. Continue to cook uncovered for 5-7 minutes, stirring gently once or twice, until the rice and dal are very soft and the mixture is creamy and porridge-like. If it thickens too much before the grains are tender, add a splash of hot water.

6. 6

   Turn off the heat, cover, and let the khichdi rest for 3 minutes so the texture settles. Finish with black pepper, the remaining 5 g ghee, and chopped coriander. Taste and adjust salt if needed, then serve hot.

Nutrition per serving

Notes

• •For a looser, more traditional comfort-food texture, stir in 50-100 ml extra hot water just before serving.
• •If you prefer lightly golden paneer, pan-sear the cubes in a little of the ghee for 1-2 minutes before starting, but for a beginner-friendly fast version they can go in directly.
• •Serve with yogurt, pickle, or a spoon of extra ghee on top.
• •A pressure cooker or stovetop pressure pan can reduce the active cooking time further, but this version is designed for a regular pot.

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