Who says vegetarian food has to be boring? This is another recipe from Manjula's Kitchen, my default source for vegetarian Indian recipes. I love cooking with paneer because no matter how long you cook it, this cheese never falls apart. Making homemade paneer is still on my to-do list.
When cooking basmati rice, we usually put a blob of ghee (clarified butter) and sprinkle some cumin seeds in to the uncooked rice for extra flavour and shininess.
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