Mushroom, Carrot and Paneer Masala Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 2 cups - cooked rice
  • 2 - carrots, chopped
  • 1 cup - mushrooms, chopped
  • 1 cup - paneer, cubed
  • 1 - large onion, chopped
  • 2 - green chillies, slit opened
  • 1 tsp - cumin seeds
  • 1 tsp - pav bhaji masala powder
  • 1/4 tsp - pepper powder
  • 1 tsp - garam masala powder
  • Few - curry leaves
  • As required - oil
  • To taste - salt

How to Make Mushroom, Carrot and Paneer Masala Rice

  • Heat enough oil. Fry the cumin seeds and curry leaves.
  • Add the chopped onions, slit opened green chillies and saute until the onion turns translucent.
  • Now add the chopped carrots, chopped mushrooms and saute everything for a few seconds.
  • Add the pav bhaji masala, garam masala powder, salt and cook everything in high flame, for a few seconds, without over cooking the vegetables.
  • Meanwhile fry the cubed paneer in a few drops of oil and keep aside.
  • Finally, add the cooked rice, pepper powder, fried paneer cubes and toss everything gently.
  • Serve hot with chips or papads.
  • Recipe courtesy: Priya Easy N Tasty Recipe

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