For chawal mirchi (rice, chilly) paratha-
1.5 cups whole wheat flour, 1 cup cooked leftover rice, 2 crushed green chillies, 7 to 8 cloves crushed garlic, 1 inch crushed ginger, a handful of coriander leaves minutely chopped, salt to taste, 1 spoon oil, mix all together and add water to make a soft roti like dough. Divide the dough in equal parts and flatten it out with rolling pin one at a time and cook it over a flat pan with ghee.
Take 50 grams paneer, 5 cloves garlic, a bunch of coriander leaves, 2 green chillies, half inch ginger, half cup green peas. Add all this in a mixie and grind it till coarse.
Now add this mixture to 3 boiled potatoes, add salt, 1.5 spoon chilli powder, 1 spn turmeric powder, aamchur, 1.5 spn dhaniya jeera powder pinch of sugar, 2 tbspn Maida and mix it all together to make a soft dough. Divide the dough in equal parts for kofta and roll it into balls, dice cheese into small pieces and stuff it in the center of the koftas. Roll the balls in maida and deep fry till brown.
In a pan heat oil, add 7 chopped garlic cloves, and one medium sized chopped onion, saute till golden brown, then add 2 medium sized chopped tomatoes and cook till soft, add salt, turmeric powder, red chilli powder and cook properly. In another vessel boil water and blanch one bunch spinach (add the spinach to boiling water and remove it in a minute) now take a mixer and add the cooked tomato onion masala, and blanched spinach in it. Add 8 to 9 soaked cashewnuts and grind it all into a fine paste. Heat 1 spoon oil in vessel, add mustard seeds and let them splatter, add hing and then add the spinach tomato onion cashew puree to it. Add 1 glass of water and let it simmer for 15 minutes.
Now add kofta to it and cook for 3 minutes. Take it off the flame, top it with little fresh cream and serve hot with the parathas. I added some diced leftover cheese cubes to it. Do share your feedback if you try it out at home.