INGREDIENTS
paneer made from 1 gallon of milk, coarsely chopped in bite-sized chunks
3 tablespoons ghee
2 teaspoons cumin seeds
3 small tomatoes, each cut into eighths
salt, as desired
1/4 teaspoon freshly ground black pepper
1/2 cup water
1/2 teaspoon turmeric
1 cup thick yogurt or sour cream
2 tablespoons chopped fresh coriander leaves
TO PREPARE
1. Heat the ghee in a heavy bottomed frying pan until very hot (becomes clear-looking). Then the paneer chunks will not stick to the pan.(Later note: a cast iron skillet is now my favorite and easiest method. Heat ghee until barely smoking and add paneer pieces all around pan. Stir until browning on all sides.)
2. Toss in the chunks of paneer. Stir fry until browned. Then set aside.
3. Fry the cumin seeds in 3 tablespoons of heated ghee until dark brown.
2. Stir in the tomato pieces, sprinkle on the black pepper and saute them a bit, then add water and the turmeric. Cook about 5 minutes on medium heat until the water dries up. If they get a little brown- called char char- that's good.
3. Remove from the flame, stir in the paneer,salt, and chopped coriander leaves.
4. Pour on the yogurt. Stir gently and then garnish with the chopped coriander.
VARIATION I've cooked this recipe different almost every time. Experiment until it's the way you like it. Here's a favorite:
6 tomatoes, blanched, skins removed and finely chopped
grated fresh paneer froom 3 1/2 liters of milk
1 green chili, chopped
2 teaspoons panch parang
a generous pinch of turmeric
salt
First I made a chaunce with the chili and panch parang.
Then I added the tomatoes pieces along with turmeric, and stirred them only a few minutes so they were not entirely cooked.
Then I tossed in the grated paneer and stirred until it was softened before adding salt.
This dish is good for breakfast along with flat breads, puris, pancakes, slices of toast with or without jam for breakfast items. Also filling on Ekadasis.