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Recipe: Manisha's Paneer Pulau

Last updated on: November 24, 2023 15:13 IST

Sharing office tiffins must be a purely Indian or Asian habit and how enjoyable it is.

Your own, maybe slightly uninteresting, tiffin gets added to an extensive and exciting potluck pool.

Someone has brought yum dosas. Another a tempting biryani. A third a unique Tamil curry or kuzhumbu. Colleague No 4 has homemade laddus and Diwali faran. And what was to be a spartan meal is converted into nothing short of an extravagant dawaat (feast).

In our office so much food is brought in, that any excuse is a time to eat. Mysore Pak or chocolate from a colleague's trip to Chennai or abroad, banana chips because someone visited Kerala, prasad from a temple darshan, samples of a spicy mutton curry that a colleague was inspired to try over the weekend, potato chips and cake that was cut in the office for a birthday, festival food, bhel or roasted peanuts because your desk partner went down the road for an errand. Sometimes it's an all-day eating fiesta.

This is my take on a pulau my colleague brought to office, which we all dug into enthusiastically and quite relished. It was made by Manisha Patange, a very competent homemaker who makes a wide range of food including soups, snacks and ragi dosas.

Her bests are her besan laddus, chaklis, fish curries (even though she is a vegetarian herself), Sai Bhaji, Rawa Gobhi, Almond Broccoli Soup and the way she makes kerela (bitter gourd).

This Paneer Pulau is both light and amply filling and ideal fare for tiffin or lunch.

Paneer Pulau

Photograph: Zelda Pande
 

Paneer Pulau

Serves: 2

Ingredients


Method

Manisha Patange

Manisha Patange is a homemaker based in Amboli, Andheri.

ZELDA PANDE