For 4 Servings:
500g paneer (cottage cheese) crumbled
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 medium onion, finely chopped
1 teaspoon grated ginger
2 green chili, finely chopped
1 teaspoon salt (or to taste)
1 teaspoon coriander powder
2 tablespoons chopped fresh coriander leaves (optional)
1. Heat oil in a pan on medium-high heat.
2. Once the oil is hot, add mustard seeds and cumin seeds. Let them crackle for a few seconds.
3. Add turmeric powder, chopped onion, ginger, and green chili. Sauté for 3-4 minutes until the onion turns translucent.
4. Add crumbled paneer, salt and coriander powder, mix well and cook for 2-3 minutes.
5. Stir occasionally to prevent the paneer from sticking to the bottom of the pan.
6. Add the chopped fresh coriander leaves and mix well.
7. Cook for another 1-2 minutes.
8. Serve hot with roti, paratha or rice.
For 4 Servings:
500g paneer (cottage cheese) crumbled
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 medium onion, finely chopped
1 teaspoon grated ginger
2 green chili, finely chopped
1 teaspoon salt (or to taste)
1 teaspoon coriander powder
2 tablespoons chopped fresh coriander leaves (optional)
1. Heat oil in a pan on medium-high heat.
2. Once the oil is hot, add mustard seeds and cumin seeds. Let them crackle for a few seconds.
3. Add turmeric powder, chopped onion, ginger, and green chili. Sauté for 3-4 minutes until the onion turns translucent.
4. Add crumbled paneer, salt and coriander powder, mix well and cook for 2-3 minutes.
5. Stir occasionally to prevent the paneer from sticking to the bottom of the pan.
6. Add the chopped fresh coriander leaves and mix well.
7. Cook for another 1-2 minutes.
8. Serve hot with roti, paratha or rice.
