1 lb Paneer, Grated
1 Medium Onion, Finley Chopped,
1 Teaspoon Chili-Ginger Paste
1/4 Teaspoon Cumin Powder
1/4 Teaspoon Cumin Seeds
1 Tablespoon Oil
1/4 Cilantro, Chopped (coriander leaves)
Salt to taste
Heat oil in a pan. Once hot, add the cumin seeds. Once the cumin seeds turn light brown, add the onion and cook until they turn transluscent. Now add the tomatoes, cumin powder, turmeric powder, salt, chopped coriander leaves (cilantro) and chili-ginger paste. Cook for 5-6 minutes, or until the tomates are cooked completly. Now add the grated paneer and stir gently to mix well. Cook for 5 more minutes. Take off the stove and serve hot with parathas.
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