Step-by-Step Instructions

1. 1.Roast Peanuts for Garnish

   Heat a frying pan over medium-high flame. Add 2 tablespoons of peanuts and dry roast them until lightly browned and fragrant. Transfer to a bowl and let cool. These will be crushed later for garnish.

2. 2.Prepare Thecha Base

   In the same hot pan, add 5 green chilies, a handful of fresh coriander stems, 10-12 garlic cloves, and 2 tablespoons of peanuts (these are for the paste). Dry roast on high flame, stirring continuously, until the chilies show some brown spots and the garlic is slightly roasted. Turn off the gas.

3. 3.Finish Thecha Base Roasting

   While the pan is still hot, add a pinch of cumin seeds and 1 teaspoon of groundnut oil. Stir quickly for about 30 seconds until the cumin crackles and releases its aroma. Immediately transfer all ingredients to a bowl to cool down, preventing them from burning.

4. 4.Blend Thecha Paste

   Once the roasted ingredients have cooled, transfer them to a mixer grinder jar. Add a small handful of fresh coriander, a pinch of salt, and a splash of water. Blend into a smooth paste. The water helps achieve a paste consistency suitable for mixing with rice.

5. 5.Prepare Vegetables

   Thinly slice 1/3 of a small cabbage (julienne cut). Slice 1 medium tomato. Slice 1 small capsicum into thin strips. Thinly slice 1 medium onion. Arrange all sliced vegetables on a plate.

6. 6.Cut Paneer

   Cut 200-250 grams of paneer into small, bite-sized cubes.

7. 7.Crush Roasted Peanuts

   Take the peanuts roasted in Step 1 and coarsely crush them using a mortar and pestle or by placing them in a napkin and pounding them. Set aside.

8. 8.Sauté Aromatics and Onions

   Heat a wok or kadhai over high flame. Add 1 tablespoon of groundnut oil. Once hot, add 1/2 teaspoon of cumin seeds and let them crackle. Add a handful of curry leaves, followed by the sliced onions. Sauté the onions for about 1 minute until slightly softened but still crunchy.

9. 9.Add Vegetables and Cook

   Add the sliced tomatoes, capsicum, and cabbage to the wok. Sauté on high flame for approximately 2 minutes, tossing continuously, to keep the vegetables crunchy.

10. 10.Combine Thecha and Paneer

    Add the prepared thecha paste and paneer cubes to the vegetables. Season with a pinch of salt and a pinch of sugar to balance the flavors. Stir well for about 30 seconds to coat the paneer and vegetables with the thecha paste.

11. 11.Add Rice and Mix

    Add 4 cups of cooked rice (preferably day-old short-grain rice) to the wok. Gently mix everything together using light hands to avoid breaking the rice. Continue mixing and tossing for 2-3 minutes until the rice is thoroughly reheated and evenly coated with the green thecha mixture.

12. 12.Final Seasoning and Garnish

    Taste the rice and adjust salt if needed. Add the crushed peanuts, the juice of half a lemon, and a handful of chopped fresh coriander. Mix well one last time.

13. 13.Serve Thecha Paneer Rice

    Serve the hot Thecha Paneer Rice in a bowl. Garnish with a few fresh curry leaves, a sprinkle of crushed peanuts, and fresh coriander. Enjoy with a side of curd.