| Ingredients: 8 Ounce(s) cheese, paneer 2 Tablespoon(s) coconut oil or 2 Cup(s) finely chopped onion, yellow 2 finely chopped large tomato 1 to 3 (seeded and minced) chili, serrano 2 Teaspoon(s) ground coriander 1/4 Teaspoon(s) ground turmeric 1 Teaspoon(s) salt 1/2 Cup(s) finely chopped (including stems) cilantro 1/8 Teaspoon(s) freshly ground (to taste) pepper, black |
Directions:
1. Prepare the paneer cheese and coarsely crumble. Heat the oil in a medium nonstick wok or skillet over medium-high heat, add the onions and cook, stirring, until golden, 3-5 minutes. 2. Add the tomatoes and green chile peppers and cook, stirring as needed, until most of the juices evaporate, about 7 minutes. Add all the spices and the salt, then mix in the paneer cheese. Cook, stirring, over medium-high heat for the first 3 to 4 minutes and then over medium heat until golden, about 10 minutes. Mix in the cilantro. Transfer to a serving dish, sprinkle the black pepper on top, and serve. |