Thecha

• Heat 1 teaspoon of oil on a tava or shallow pan, add green chillies and garlic. Let them blister on all sides - this takes 2-3 minutes. Add them to a mortar and pestle or mixer grinder, along with ⅛ teaspoon of salt, coriander stems & leaves and pound or grind them well to a coarse paste. Set aside.
  1 tablespoon groundnut or any neutral cooking oil, 6 green chillies, 7-8 garlic cloves, ⅓ cup coriander stems & leaves, ½ +⅛ tsp salt
• Heat the remaining 2 teaspoons of oil in a pan or kadai, add jeera, once they splutter, add onions and fry on low for 1-2 minutes till they turn translucent. Add carrots, bell peppers, ¼ teaspoon of salt and saute on low for 1-2 minutes till the carrots soften.
  ½ tsp cumin seeds, ¼ cup finely chopped onions, ½ cup chopped carrots, ½ cup chopped bell peppers
• Add thecha, saute on low for 1-2 minutes till the rawness goes & gets roasted. Add paneer, coriander powder and toss gently for 1-2 minutes till they are coated well with the aromatics.
  200 grams paneer, 1 teaspoon coriander powder
• Add cooked rice, remaining ¼ teaspoon of salt, toss gently for 1-2 minutes till the rice is mixed well. Garnish with peanuts, chopped coriander leaves and serve.
  1 ½ cups cooked rice, ¼ cup crushed roasted peanuts, 2 tablespoons finely chopped coriander leaves