Veg Paella

Ingredients
For the paneer
1 tsp garlic, chopped
1/3 cup paneer
1 tsp olive oil
1 tsp chilli flakes
1 tsp oregano
1 tsp salt
1 tsp lime seasoning

For the herb blend
1/2 tsp parsley
1 tsp virgin olive oil
1 tsp dry garlic

For the paella rice
1/4 cup brown rice
1 cup water
1/2 tsp salt
1-2 strands of saffron
2-3 celery leaves
1 tsp Amul
1/3 cup onion
1/3 cup capsicum
1/4 cup tomato
1/2 tsp paprika
1/2 tsp cumin seeds

For the vegetables
1 tsp garlic paste
1/4 cup chickpeas
2 tsp Amul butter
1/2 cup broccoli, chopped
1/2 cup yellow corn
1/4 cup white button mushrooms, chopped
1/4 cup red and yellow capsicum, chopped
1 tsp chilli flakes
1 tsp oregano
1 tsp salt
1 tsp pepper

Method
For the vegetables
Soak chickpeas overnight.
Add salt to the water and boil the previously soaked chickpeas in it until well cooked. Drain and set aside.
Chop broccoli into small florets. Blanch the corn and the broccoli separately.
Cut bell peppers and mushrooms into small dices.
Heat the butter. Sauté the garlic in butter and season it with chilli flakes and oregano. Sauté the entire mix until you get some aroma.

For the herb blend
Combine all the ingredients; parsley, virgin olive oil and dry garlic. Set aside.

For the rice
Wash and clean the brown rice and soak it in water for a while. Boil with saffron until cooked and then drain the water.
Separately, heat the butter. Add cumin, garlic and sauté.
Add chopped onions and capsicum and sauté again.
Add chopped tomatoes and cook till reduced to a sauce-like consistency.
Add rice, herb blend and seasoning and cook on low flame. Keep stirring till it becomes like a risotto.

For the paneer
Cut the paneer in cubes and place in warm water for a while.
In a pan, heat some oil. Sauté the garlic till golden brown. Add chilli flakes and oregano. Sauté till you get a whiff of aroma.
Add the paneer and parsley to the pan.
Sprinkle some salt, pepper and lime for seasoning.