Ingredients
150 g paneer, scrambled between your fingers or grated.
1/2 medium onion, finely diced.
1/2 medium tomato, finely diced.
2 cloves garlic, crushed.
1 inch ginger, crushed.
2 green chillies, finely chopped.
2 tsp Oil.
1/4 tsp turmeric powder.
1/2 tsp red chilli powder or Kashmiri chilli powder.
1 tsp Kasoori methi (dried fenugreek leaves).
Salt to taste.
Coriander to garnish.
Preparation
1. Heat oil in a pan on medium high. Add a few cumin seeds to test it is ready, and then add all the cumin seeds.
2. Add the garlic, ginger and chillies and give the pan a good mix.
3. Cook for 2-3 minutes and then add the onions. Stir well.
4. Let the onions cook for about 8 minutes, softening but overcooked. Add the turmeric, chilli powder and salt to taste. Give the pan a thorough mix.
5. After a further few minutes of letting the spices mix through, add the tomatoes and stir well.
6. After letting the tomatoes cook for about 5 minutes, add the paneer and stir well. It's important to make sure all the spices coat the paneer well. Let this cook for 5 minutes.
7. Taste and adjust any spices, and now add the Kasoori methi. You can now give it a final stir and turn off the heat.
8. Serve it with a sprinkling of freshly chopped coriander.
