LET'S GET STARTED
– 2 tsp oil – 1 tsp panch phoron spice mix – ¼ cup onion chopped – 1 cup tomato chopped (160 grams) – 1.25 tsp salt – ½ cup bell peppers chopped (75 grams) – 1 tsp coriander powder – ½ tsp red chili powder – ½ tsp cumin seeds – 2 tbsp water optional – 2 cups paneer homemade paneer (crumbled) – 1 tsp dried fenugreek leaves crushed – 1 tbsp cilantro chopped – 1 tbsp lemon juice optional Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
- Heat a pan or kadai and add two tsp of oil. When the oil is hot, add one tsp of panch phoron spice mix. (Refer recipe notes for substitutions). Fry for 30 seconds, and then add ¼ cup of chopped onion. Saute until the onions are soft and translucent.
- Cook till the bell peppers are soft and tender. It should have that crunch. If required, sprinkle little water. But no need to cover and cook. Now add the crumbled paneer and mix well. Make sure the paneer is incorporated well. Let it cook for a couple of minutes.