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.
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