Paneer Thecha Fried Rice

Ingredients

For the thecha

• 4–5 green chillies
• 5–6 garlic cloves
• 2 tbsp roasted peanuts
• 1/2 cup fresh coriander leaves
• 1/2 tsp cumin seeds
• Salt, to taste
• 1 tsp lemon juice

For the fried rice

• 2 cups cooked rice, preferably cooled
• 150–200 g paneer, cut into small cubes
• 1 medium onion, sliced
• Few thin slices of bell peppers
• 2–3 tbsp spring onion greens, chopped
• 2–3 tbsp coriander leaves, chopped
• 1–2 red chillies, sliced
• 1 tbsp oil
• 1 tsp ghee (optional)
• 1/4 tsp turmeric powder
• 1/2 tsp black pepper powder
• Salt, as needed
• Lemon juice, to finish

Method

1. In a mixer, add green chillies, garlic, roasted peanuts, coriander leaves, cumin seeds, salt, and lemon juice. Grind into a coarse paste. Don’t make it too smooth — the slight texture makes the rice taste better.

2. Heat a little oil in a pan. Add the paneer cubes and lightly sauté for 2–3 minutes until they get a slight golden edge. Remove and keep aside.

3. In the same pan, add oil and ghee. Add the sliced onions and sauté until they turn soft. Then add the thinly sliced bell peppers and cook for 1–2 minutes. Keep them slightly crunchy so they add a nice texture to the fried rice.

4. Add the prepared thecha to the pan. Cook for 2–3 minutes on low to medium heat so the raw garlic smell goes away.

5. Add turmeric powder, black pepper powder, and salt. Mix everything well.

6. Add the cooked rice and gently toss it with the thecha masala. Try not to mash the rice.

7. Add the sautéed paneer, spring onion greens, coriander leaves, and sliced red chillies. Toss everything together for another 2 minutes.

8. Turn off the heat and squeeze a little lemon juice on top. Serve hot.

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Tips: Cold or leftover rice works best because it stays separate and doesn’t become mushy. Adjust the green chillies depending on how spicy you want the rice. Roasted peanuts give the thecha a nutty flavour and also help balance the heat. Bell peppers should be cooked only for 1–2 minutes so they stay slightly crunchy. You can add baby corn, peas, mushrooms, or capsicum if you want more vegetables. Keep the thecha slightly coarse and cook it properly before adding the rice — that gives this fried rice its bold, garlicky flavour without tasting raw.