Heat 1 to 2 tablespoons of oil or ghee in a wide pan.
1 tablespoon ghee or oil
Shallow fry paneer cubes until lightly golden on both sides, then remove.
½ Cup Paneer
Fry cashews until light golden, then remove to a plate.
10-12 Cashews
In the same pan, add cumin seeds and let them sizzle.
1 teaspoon Cumin seeds
Add chopped onion and sauté until soft.
1 small Onion
Add curry leaves, ginger, and green chili (if using), then sauté for 30 seconds.
8-10 Curry leaves, ¼ inch Ginger, 2-3 Green chili chopped
Add urad dal and cook until it turns light golden.
1 teaspoon Urad dal
Add peas and grated beetroot, salt lightly, then cook on low until beetroot is just tender.
½ Cup Beetroot, ¼ cup Green peas, 1 teaspoon Garam masala, Salt to taste
Add leftover rice, paneer, and cashews.
1 Cup Cooked leftover rice
Add salt, garam masala, and optional red chili powder. Mix gently. Turn off the heat.
1 teaspoon Garam masala, 1 teaspoon Red chili powder, Salt to taste
Go easy on the salt, since we added salt earlier, and your rice may already have it.
Fold in coriander leaves, then squeeze lime juice on top right before serving.
¼ cup Coriander leaves, 1 teaspoon Lime juice