Kheema fried rice with Kadhai Paneer

The last post I posted was for Kheema Mutter which I made for relatives in a hurry. And in a hurry they were and they didn't eat as much as I anticipated and I had a quite a lot of rice and Kheema Mutter left over. So I made a delicious fried rice with them and I served it with one of the most amazing paneer dishes-Kadhai Paneer

Kheema Fried Rice (Fried rice with ground lamb)

Kheema Mutter

Kheema Fried Rice

Ingredients:

1. 2 cups cooked Kheema Mutter
2. 3-4 cups of cooked rice (11/2-2 cups or uncooked rice)
3. 1/2 teaspoon each of cumin, salt, fresh ground black pepper
4. 1 tablespoon each of butter, oil
5. 1 large leek chopped
6. 1/2 cup chicken stock
7. 2 tablespoons worcestershire sauce

In a pan heat the butter and oil and fry the cumin for 3-4 minutes. Add chopped leeks and fry for 5 minutes. Add the kheema mutter , salt, pepper and stock and bring to a boil. Add the rice and stir to combine. Cover and cook on medium low heat for 5 minutes. Garnish with a generous amount of cilantro stir well and cover and cook for 5 more minutes. Serve as is or with Kadhai Paneer

Kadhai Paneer (Cottage cheese cooked in a wok along with Bell Pepper)

Kadhai Paneer

Ingredients:

1. 200gms of paneer brick cut into long strips 1/2 cm thick and 2 inches long
2. 1 red bell pepper cut into equal sized strips as paneer
3. 3 tablespoons oil divided
4. 1 medium onion ground to paste
5. 1 inch ginger ground to paste along with onion
6. 2 medium or 1 large tomato ground to paste
7. 3 bay leaves
8. 1 teaspoon each of salt, chilly powder
9. 1/2 teaspoon garam masala

Here is how to make Fresh paneer
In a pan heat 1 tbsp oil and fry the paneer pieces for 5-7 minutes. Drain and set aside. Add the remaining oil and fry the onions till raw smell dissapears and the paste starts to get brown. Add the powders and stir well. Add tomato paste and cook covered for 5 minutes. Add capsicum or bell pepper and paneer and 1 cup of water cover and simmer for 10-15 minutes. Garnish with cilantro if desired, serve with roti or plain rice or with any fried rice

Poori with Aalu palak paneer

Its been ages that I made poori or Puri-the deep fried bread from India. Whenever I made poori before I always made it with Aalu Chooley (Potatoes with Chick Peas) but today I am in no mood for chickpeas. And I have Paneer at hand.
                   So...I started my search for Paneer recipes and I found the same old, same old recipes ever where aka palak paneer, mutter paneer, butter paneer and all. I am soooooooo bored with these recipes. So I kind of combined two recipes and came up with my own paneer recipe and let me tell you, it was finger licking good. Even my 10 month old little guy liked it.

Poori (Deep fried Indian wheat bread)

Puri

Ingredients:

1. 3 cups wheat flower
2. 3/4-1 teaspoon salt
3. water for making dough
4. Oil for deep frying

Sift the flour with salt and mix it into dough with water a little at a time. Add a tablespoon of oil to it, mix well and set aside for 30 minutes. Divide the dough into about 12 equal parts. If you have poori maker or a tortilla maker make pooris in them or roll it the old fashoned way into puris the size of your palm, roughly 6-7 inches in diameter.
                 Heat the oil in a pan and deep fry the pooris one at a time till golden brown. Serve immediately with your favourite potato curry or the Aalu Palak Paneer

Aalu Palak Paneer (Potatos and Cottage Cheese in a Spinach gravy)

Aalu palak paneer

Ingredients:

1. 2 cups 1 cm cubes of paneer
2. 1 medium large potato cubed to the same size as paneer
3. 1/2 cup frozen spinach thawed
4. 1 medium tomato chopped
5. 1 green chilly
6. 1 medium onion chopped
7. 1/4 cup milk
8. 1/2-3/4 teaspoon each of salt, chilly powder, turmeric
9. 1 inch ginger peeled
10. 3 tablespoons oil divided

Here is how to make Fresh Paneer
Microwave on high the potatos, covered for 3 minutes and set aside. Heat 2 tablespoons oil and fry the paneer pieces till they start changing color. Drain and set aside. Add the potato pieces to the pan and fry till they get a nice golden crust, drain and set aside. Grind the onion along with ginger and green chilly. Add the remaining oil to the pan and fry the onion paste till it starts to become brown. In the mean while grind the spinach, tomato to paste and set aside. When the onion paste become brown add the spinach paste and stir to combine and fry for 5-7 minutes. Add all the rest of the ingredients, add 1/2 cup of water, stir to combine and simmer on a low flame for 10 minutes. Stir ocassionally. Serve hot or at room temparature with Poori or Roti or rice