Food from home

Romy Gill takes us on a journey through the ancestral kitchens of the Bengal and Punjab regions by sharing 70 of her beloved family recipes

- ALI GRAVES

Scrambled Paneer Curry (Paneer Burji)

Ingredients

5 tsp sunflower oil or any other oil of your choice

1 tsp cumin seeds

1 tsp mustard seeds

3 banana shallots, peeled and finely chopped

4 large garlic cloves, peeled and grated

20g ginger root, peeled and grated

2-3 green chillies, chopped

2 medium tomatoes, chopped Salt, to taste

1 tsp ground turmeric

75g frozen peas, soaked in water

225g paneer, grated

1 tsp garam masala Small handful of fresh coriander, chopped

1. Heat the oil in a saucepan over a high heat. Once the oil is hot, add the cumin and mustard seeds. As soon as they start to sizzle, add the shallots and cook for 3 minutes.

2. Add the garlic and ginger and cook for a further minute. Add the green chillies and tomatoes and cook for 2-3 minutes. Season with the salt, add the turmeric and mix, then add the frozen peas and cook for 2-3 minutes more.

3. When the peas are well coated, add the grated paneer and mix. Lower the heat, cover the pan with a lid and cook for a further 5 minutes. Just before the end of the cooking time, sprinkle with the garam masala and chopped fresh coriander and mix well.

4. Remove from the heat and leave to rest for 5 minutes before serving with the side dish of your choice.