Spicy minced paneer with green pea rice and chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 6 | Garlic cloves; finely chopped | |
| 1 | tablespoon | Fresh ginger root; finely chopped |
| 1 | Green chillies; chopped (1 to 2) | |
| 1 | teaspoon | Crushed cumin seeds |
| 2 | smalls | To medium onions; chopped |
| ¼ | teaspoon | Turmeric |
| ½ | teaspoon | Chilli powder |
| 2 | Tomatoes; deseeded and | |
| ; chopped | ||
| 400 | grams | Paneer; mashed with a fork |
| ; (14oz) | ||
| 1½ | teaspoon | Fresh coriander; chopped |
| ½ | teaspoon | Chaat masala |
| Salt | ||
Directions
Heat the oil in a saucepan, add the garlic, ginger and green chilli and saut‚ over a medium heat until the garlic begins to colour.
Add the cumin and saut‚ for a minute or two, then add the onions. Cook until the onions are soft, then stir in the turmeric and chilli powder.
Increase the heat to high and add the tomatoes. Saut‚ for 2-3 minutes until the tomato juices begin to dry up, being careful the mixture does not stick.
Lower the heat to medium once again and gently stir in the cheese. Cook until well heated through. Add salt to taste, then stir in the fresh coriander. Remove from the heat, sprinkle with the chaat masala and serve.
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