PREPARATION

1. Add 80 grams onions in a heavy skillet and dry roast on medium heat for 1 - 2 minutes or till they turn light brown in color.
2. Add 1 teaspoon green chili, 1 teaspoon ginger garlic paste, 1 tablespoon water and stir.
3. Add 190 milliliters tomato puree, 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1/8 teaspoon sugar, 1/2 teaspoon fenugreek and mix it well. Cook for 2 - 3 minutes.
4. Add 80 milliliters water, mix well and cook for another 2 minutes.
5. Add 140 grams paneer, 80 grams boiled green peas, 1/2 teaspoon salt and mix well.
6. Add 80 grams onions in a heavy skillet and dry roast on medium heat for 1 - 2 minutes or till they turn brown in color. Sprinkle 1 tablespoon of water to prevent the onions from burning.
7. Add 400 grams cooked brown rice, 1/2 teaspoon salt and mix well.
8. Spread brown rice at the bottom of a baking glass bowl.
9. Spread the paneer mutter mixture evenly over it.
10. Spread other layer of brown rice over the paneer mutter mixture.
11. Preheat the oven to 400°F/200°C. Bake for 8 - 10 minutes. 
12. Serve immediately.