Paneer Scramble

Serves 2

Time 30 minutes

Ingredients

200g paneer cheese

½ tsp cumin seeds

½ tsp fennel seeds

2 tbsp ghee

4 curry leaves

1 small red onion, finely diced

1 green chilli, finely chopped

1 tsp ginger paste

1 tsp garlic paste

2 tomatoes, deseeded and chopped

¼ tsp red chilli powder

¼ tsp turmeric

1 tsp garam masala

Salt, to taste

¼ cup coriander, chopped, plus extra for garnish

Lemon wedges, to serve

4 paneer onion parathas, to serve

Method

Soak the paneer in a bowl of hot water while you prepare the rest of the ingredients.

Heat a large frying pan over medium-high heat. Add cumin and fennel seeds and cook for 1 minute. Add 1 tbsp of the ghee and curry leaves. Cook, stirring for 1 minute. Add red onion and green chilli and cook, stirring for 2 minutes.

Add ginger and garlic paste, tomatoes, red chilli powder, turmeric and garam masala. Cook, stirring for 2 minutes or until the tomatoes soften, and the spices are aromatic.

Crumble in the soaked paneer and cook for 2 minutes. Turn off the heat and stir through coriander.

In a separate pan, heat the other tbsp of ghee over medium-high heat and cook the parathas until golden on both sides. Cut into quarters.

Serve the paneer scramble in bowls with paratha on the side. Garnish with extra coriander and serve with lemon wedges.