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PrintSCRAMBLED PANEER
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a frying pan over a medium heat. When hot add the cumin and mustard seeds with curry leaves.
- When the spices begin to sizzle add the garlic, ginger and chilli, mix well.
- Add in the onion and potato and fry for 3-4 minutes. Add the crumbled paneer and fry for 1 more minute. Mix in the tomatoes and fry for a minute or two.
- Remove from the heat and mix in the ground spices. Cook for about 3-5 minutes.
- Stir in a cup of water, cover and cook for about 10-12 minutes or until the potatoes are soft. Mix in the coriander and adjust the seasoning to taste.
- Serve with Chapatis or steamed Rice.
INGREDIENTS
- 250 grams paneer, crumbled
- 3-5 cherry tomatoes, finely chopped
- 50 ml Cooking oil
- 2 small garlic cloves, crushed
- ½ inch piece of ginger, grated
- 1 small green chilli, deseeded and finely chopped
- 1 onion, chopped
- 1 small potato, finely chopped
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 3 tablespoons finely chopped fresh coriander
- Few fresh curry leaves
- Salt and freshly ground black pepper, to taste
Ground Spices
- ½ teaspoon chilli
- ¼ teaspoon turmeric
- ½ inch ginger
- ½ teaspoon coriander
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