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)
Ingredients:
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)
Ingredients:
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
Kheema Fried Rice (Fried rice with ground lamb)
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| Kheema Mutter |
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| Kheema Fried Rice |
Ingredients:
- 2 cups cooked Kheema Mutter
- 3-4 cups of cooked rice (11/2-2 cups or uncooked rice)
- 1/2 teaspoon each of cumin, salt, fresh ground black pepper
- 1 tablespoon each of butter, oil
- 1 large leek chopped
- 1/2 cup chicken stock
- 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)
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| Kadhai Paneer |
- 200gms of paneer brick cut into long strips 1/2 cm thick and 2 inches long
- 1 red bell pepper cut into equal sized strips as paneer
- 3 tablespoons oil divided
- 1 medium onion ground to paste
- 1 inch ginger ground to paste along with onion
- 2 medium or 1 large tomato ground to paste
- 3 bay leaves
- 1 teaspoon each of salt, chilly powder
- 1/2 teaspoon garam masala
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
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