Ingredients
Paneer – 200 g, crumbled
Onion – 1 medium, finely chopped
Tomato – 1 medium, finely chopped
Green chili – 1–2, chopped
Ginger-garlic paste – 1 tsp
Turmeric – ¼ tsp
Red chili powder – ½–1 tsp
Garam masala – ½ tsp
Oil – 2 tbsp
Salt – to taste
Fresh coriander – for garnish
Execution
1. Sauté Base
Heat oil → sauté onions + green chili till translucent.
Add ginger-garlic paste → fry 1–2 mins.
Add tomatoes, turmeric, chili powder, salt → cook till tomatoes soften.
2. Add Paneer
Add crumbled paneer → mix well with masala.
Cook 2–3 mins on low flame.
Sprinkle garam masala and fresh coriander.
3. Serve
Serve hot with roti, paratha, or as a sandwich filling.
Additional tips
Crumble paneer coarsely, not too fine, for better texture.
Cook paneer on low flame to keep it soft and moist.
Add a splash of milk or cream if you like it richer and slightly creamy.