Now, this particular dish is associated with my childhood. With a life growing up in a home, where two Holstein Friesian cows were as much part of the family, as anybody else. Friends & Relatives had Dogs, Cats & Aquariums to show off as their pets… We had cows. And heavy milch cattle at that. Dairy food was something that formed the core of our diet… Milk, Cottage Cheese (Paneer), Butter, Butter Milk (Chhach), Kheer, Mawa, & what not… We never imagined that normal households could exist without so much dairy… 😊
This dish was something very frequently done in our kitchen. It was quick to make, liked by everyone, ingredients available all the time. And nutritious……besides keeping some growing-up-perpetually-hungry-stomachs satiated for a reasonable period… (Paneer takes its own sweet time to digest.. 😊)
Method
Heat the ghee in a pan (with lid). Add 1 tsp of jeera. Fry till it crackles.
Add sliced onions & diced ginger, fry till the onions become a little transparent. (Don’t over-fry).
Add diced tomatoes, 1 tsp of haldi, coriander powder. Add salt & chilli powder to taste. Also add the tomato ketchup. Cover the pan, and let cook for some time, till the tomatoes have softened up.
Add cubed paneer and green chillies. Stir well. Cover and let cook for 10 minutes. Stir a couple of times in between.
Add chopped green coriander. Cover again. On sim. Just allow all visible moisture to disappear before taking the dish off the stove.
