Independence Day Special: Tiranga Gravy Rice

As the sun rises on August 15th, the spirit of freedom and unity fills the air, echoing the vibrant hues of the Indian flag. This year, let’s honor our beloved nation with a dish that encapsulates its essence – Independence Day Special: Tiranga Gravy Rice. This culinary masterpiece is not just a feast for the palate but also a tribute to the tricolor that unites us all.

At the heart of this festive dish is the saffron-hued Paneer Tikka Masala, where succulent cubes of marinated paneer are grilled to perfection and enveloped in a rich, spiced tomato gravy. The warmth of this dish symbolizes the courage and resilience of our nation, with every bite bursting with smoky flavors and aromatic spices that dance on your taste buds.

“Just as the colors of our flag blend together in harmony, let the vibrant flavors of Tiranga Gravy Rice remind us that unity in diversity is the true essence of our freedom. Celebrate with every bite, honoring our past and embracing a brighter future!”

U, Me & Cooking

Celebrating India’s Spirit: A Flavorful Tribute with Tiranga Gravy Rice

Next, we have the pure, fluffy Basmati Rice, serving as the pristine white in our tricolor homage. Each grain is carefully cooked to achieve that perfect, airy texture, providing a delightful contrast to the robust gravies. This staple, often regarded as the heart of Indian meals, signifies peace and purity—an essential element that ties the vibrant colors together.

Completing this vibrant ensemble is the Green Palak Paneer Masala. The lush spinach blends harmoniously with soft, creamy paneer, creating a dish that is both nutritious and bursting with flavor. The deep green color not only represents the lush landscapes of our country but also embodies hope and growth, inviting you to indulge in its rich, earthy goodness.

Together, these three components create a visual and gastronomic celebration that brings the Indian flag to life on your plate. Each spoonful of Tiranga Gravy Rice is a reminder of our heritage, a delicious homage to the sacrifices made for our freedom, and a call to celebrate the rich tapestry of flavors that our diverse nation has to offer. Join me in savoring this delightful Independence Day Special: Tiranga Gravy Rice, and let’s toast to the spirit of India!

Check out more Airfryer Naan recipes, like Air fryer Butter Naan: Eat with any Gravy, which is a perfect pairing for any Indian Gravy.

Step By Step Photos

Follow our easy step-by-step recipes for clear, simple instructions that make cooking a delight. Perfect for any skill level, these guides ensure tasty results every time.

How to make Panner Tikka Masala

1. In a pan, add 2 tbsp of oil. Add 250g paneer and fry for a minute.

2. After a minute, flip the paneer to the other side. Roast from both sides until golden brown.

3. In the same pan, add 2 chopped onions. Fry until golden brown.

4. Add 1/2 cup coriander seeds, 1/2 cup dry red chili, 1/4 cup cashew nuts, and 3 boiled tomatoes.

5. Add 1/8 cup garlic cloves and 1/4 cup paneer tikka masala mix. You can use any paneer tikka masala mix available in the market. Roast all spices for a minute. To make a smooth paste, add 1/4 cup water to a mixture while grinding.

6. In a gravy pot, add 1/4 cup oil. Add 2 bay leaves and 1 chopped bell pepper. Stir for a while.

7. Add 1 teaspoon of turmeric powder and the blended spices paste. Add 2 tablespoons of chili powder. You can adjust the chili powder as per your preference.

8. Add 1 bowl of water and 1 tablespoon of salt. Boil the gravy for 5 minutes.

9. Chop the roasted paneer into square-shaped blocks. Add the paneer blocks to the gravy at the very end and cook for 5 minutes. Add 1/4 cup chopped coriander and 1/4 cup milk to soothe the strong flavor of spices.

How to make Basmati Rice

1. Take 1 cup of basmati rice and wash it three times to remove the starch. Add 1 cup washed basmati rice to the pot. To cook the rice, add 2 cups water.

2. Cook until all water is evaporated. Add 1 tablespoon of ghee at the end. Mix the rice gently without breaking the cooked long grains.

How to make Palak Panner Masala

1. Add 1 tablespoon of oil. Add the 250-gram panner block. Fry until golden brown from both sides.

2. In the same pan, add 10 cashews. Add 2 chopped green chilis and 200 G palak leaves. Remove the stems to avoid the bitterness in the gravy.

3. Steam the leaves for 5 minutes with lid on. Once the leaves are tender, add them to the blender pot. Add 1/4 cup water to make a smooth paste.

4. In the same pan, add 2 whole cardamoms, 2 cloves, and 1 tablespoon of butter. Add 1/8 teaspoon cumin seeds and 1 chopped onion. Fry the onions until they become golden brown in color.

5. Add 1 chopped tomato and fry for 5 minutes. To make a smooth gravy, add this mixture to the blender. Add 1/4 cup water while blending. Otherwise, you can also leave this mixture as it is. Add the blended onion-tomato paste and palak paste to the same pan. Add 1/2 cup water and 1/2 teaspoon Kasuri Methi. Stir the gravy to mix all ingredients.

6. Add 2 tablespoons of ready Palak Paneer Mix. You can use a ready-made mix of any brand. Add 1/2 teaspoon salt and 1 teaspoon chili powder. Cook for 5 minutes with lid on. Chop the roasted paneer into blocks. Add the paneer blocks to the gravy. Stir until all blocks are covered with gravy.

7. Your Palak Paneer Masala is ready!

How to do the Plating

1. Add the basmati rice in the middle. Make a rectangular shape with rice. Clean up the edges well.

2. Add the Paneer Tikka Masala Gravy in the top portion. Add the gravy carefully and don’t spill on the white rice.

3. Add the Palak Panner Masala in the bottom portion. Put the Ashoka Chakra Print in the middle of the white rice.

4. Your delicious Independence Day Special: Tiranga Gravy Rice is ready!

Honoring India’s Journey: A Tribute through Tiranga Gravy Rice and Flavors of Freedom

As we draw the curtains on our celebration of Indian Independence Day, the vibrant layers of Tiranga Gravy Rice linger on our plates and in our hearts. This dish, a harmonious blend of flavors and colors, serves as a delicious reminder of our shared history, culture, and aspirations.

The Paneer Tikka Masala, with its fiery orange hue, represents the courage that ignited the flame of freedom. Each morsel of marinated paneer, kissed by the grill and bathed in a luscious tomato gravy, speaks of the spirit and determination that have propelled our nation forward. The warmth of its spices is a testament to the passion that fuels our dreams, encouraging us to continue forging a path of progress.

Amazing pancakes

Nestled alongside, the fluffy Basmati Rice embodies the peace and unity we strive for as a nation. Its pristine white grains serve as the foundation of our culinary celebration, balancing the bold flavors with their delicate essence. Each bite of this aromatic rice invites moments of reflection, reminding us of the importance of harmony in our diverse landscape.

Independence Day Special: Tiranga Gravy Rice

Celebrate this Independence Day with a Tiranga Gravy Rice recipe!Honor our Indian flag with this dish made of Panner Tikka Masala, Basmati Rice, and Palak Paneer Masala. Salute our mother nation with this symphony of tri-colors. Be proud to be an Indian!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine Indian

Servings 4

Calories 676 kcal

Ingredients

  

To make Paneer Tikka Masala

• 2 tbsp of oil
• 250 g paneer
• 2 chopped onions
• 1/2 cup coriander seeds
• 1/2 cup dry red chili
• 1/4 cup cashew nuts
• 3 boiled tomatoes
• 1/8 cup garlic cloves
• 1/4 cup paneer tikka masala mix
• 1/4 cup water
• 1/4 cup oil
• 2 bay leaves
• 1 chopped bell pepper
• 1 teaspoon of turmeric powder
• 2 tablespoons of chili powder
• 1 bowl of water
• 1 tablespoon of salt
• 1/4 cup chopped coriander
• 1/4 cup milk

To make Basamati Rice

• 1 cup of basmati rice
• water to wash the rice
• 2 cups water
• 1 tablespoon of ghee

To make Palak Paneer masala

• 1 tablespoon of oil
• 250 gram panner block
• 10 cashews
• 2 chopped green chilis
• 200 gram palak leaves
• 1/4 cup water
• 2 whole cardamoms
• 2 cloves
• 1 tablespoon of butter
• 1/8 teaspoon cumin seeds
• 1 chopped onion
• 1 chopped tomato
• 1/4 cup water
• 1/2 cup water
• 1/2 teaspoon Kasuri Methi
• 2 tablespoons of ready Palak Paneer Mix
• 1/2 teaspoon salt
• 1 teaspoon chili powder

Instructions

 

How to make Panner Tikka Masala

• In a pan, add 2 tbsp of oil. Add 250g paneer and fry for a minute.
• After a minute, flip the paneer to the other side. Roast from both sides until golden brown.
• In the same pan, add 2 chopped onions. Fry until golden brown.
• Add 1/2 cup coriander seeds, 1/2 cup dry red chili, 1/4 cup cashew nuts, and 3 boiled tomatoes.
• Add 1/8 cup garlic cloves and 1/4 cup paneer tikka masala mix. You can use any paneer tikka masala mix available in the market. Roast all spices for a minute. To make a smooth paste, add 1/4 cup water to a mixture while grinding.
• In a gravy pot, add 1/4 cup oil. Add 2 bay leaves and 1 chopped bell pepper. Stir for a while.
• Add 1 teaspoon of turmeric powder and the blended spices paste. Add 2 tablespoons of chili powder. You can adjust the chili powder as per your preference.
• Add 1 bowl of water and 1 tablespoon of salt. Boil the gravy for 5 minutes.
• Chop the roasted paneer into square-shaped blocks. Add the paneer blocks to the gravy at the very end and cook for 5 minutes. Add 1/4 cup chopped coriander and 1/4 cup milk to soothe the strong flavor of spices.

How to make Basmati Rice

• Take 1 cup of basmati rice and wash it three times to remove the starch. Add 1 cup washed basmati rice to the pot. To cook the rice, add 2 cups water.
• Cook until all water is evaporated. Add 1 tablespoon of ghee at the end. Mix the rice gently without breaking the cooked long grains.

How to make Palak Panner Masala

• Add 1 tablespoon of oil. Add the 250-gram panner block. Fry until golden brown from both sides.
• In the same pan, add 10 cashews. Add 2 chopped green chilis and 200 G palak leaves. Remove the stems to avoid the bitterness in the gravy.
• Steam the leaves for 5 minutes with lid on. Once the leaves are tender, add them to the blender pot. Add 1/4 cup water to make a smooth paste.
• In the same pan, add 2 whole cardamoms, 2 cloves, and 1 tablespoon of butter. Add 1/8 teaspoon cumin seeds and 1 chopped onion. Fry the onions until they become golden brown in color.
• Add 1 chopped tomato and fry for 5 minutes. To make a smooth gravy, add this mixture to the blender. Add 1/4 cup water while blending. Otherwise, you can also leave this mixture as it is. Add the blended onion-tomato paste and palak paste to the same pan. Add 1/2 cup water and 1/2 teaspoon Kasuri Methi. Stir the gravy to mix all ingredients.
• Add 2 tablespoons of ready Palak Paneer Mix. You can use a ready-made mix of any brand. Add 1/2 teaspoon salt and 1 teaspoon chili powder. Cook for 5 minutes with lid on. Chop the roasted paneer into blocks. Add the paneer blocks to the gravy. Stir until all blocks are covered with gravy.
• Your Palak Paneer Masala is ready!

How to do the Plating

• Add the basmati rice in the middle. Make a rectangular shape with rice. Clean up the edges well.
• Add the Paneer Tikka Masala Gravy in the top portion. Add the gravy carefully and don’t spill on the white rice.
• Add the Palak Panner Masala in the bottom portion. Put the Ashoka Chakra Print in the middle of the white rice.
• Your delicious Tiranga Gravy Rice is ready!

Video

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