Paneer Fry

A coworker brought this in to work for me to taste. WOW!

Looked forward to making it all week. Super simple, just gentle-cook the onions, throw in tomatos and spice, done. The result is very sweet-spicy and marvelous, and this will bag and freeze up for lunches nicely.

Recipe HERE by Dassana Amit. Pasted below so I don't lose it.

Also, great discovery if you hate buying naan or roti and only use part of it and have to throw it away.... they make microwavable roti that's frozen! It is slip-sheeted with plastic so it won't stick. Brilliant and frugal.

Post-eating thoughts: I don't want the aftertaste to go away :) Mmm.
I got about 4 medium 3-4 roti servings out of a 400g block of paneer.
(double the recipe below). Also, go easy with the chiles. I used two seeded serranos, removing after 4 minutes or so, and it was still pretty fiery. Pinch of sugar calmed it down enough but I still needed water to drink.

Workaround: Made raita for cool-dipping. (Yogurt, cucumber, lime, mint, onion)

Dassana's recipe:

• 2 tablespoons oil
• 1.25 cups thinly sliced onions
• 1 teaspoon ginger-garlic paste
• 3 to 4 green chilies, slit – use green chilies which are not very spicy or hot
• ½ cup diced tomatoes
• ¼ teaspoon turmeric powder
• ¼ teaspoon black pepper powder
• ½ teaspoon kashmiri red chili powder
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala powder
• salt as required
• 200 grams paneer, chopped in cubes
• 2 tablespoons chopped coriander leaves

how to make recipe

making paneer fry masala:

1. heat 2 tablespoon oil in a pan. keep flame to medium-low and add thinly sliced onions.
2. mix the onions with the oil and begin to sauté them.
3. onions take a lot of time to sauté. so you can add a pinch of salt while cooking them.
4. stirring often sauté onions till they start to become light golden. do not brown the onions. 
5. now add 1 teaspoon ginger-garlic paste.
6. sauté till the raw aroma of ginger-garlic goes away.
7. then add 3 to 4 slit green chilies. tip – use green chilies which are not very spicy or hot.
8. mix well and sauté for a minute.
9. then add ½ cup diced tomatoes.
10. mix again well and begin to sauté tomatoes. when sautéing tomatoes, if masala mixture starts sticking to pan, then sprinkle some water. mix again and continue to sauté.
11. sauté till the tomatoes soften.
12. keep flame to its lowest. now add ¼ teaspoon turmeric powder, ¼ teaspoon black pepper powder, ½ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and ½ teaspoon garam masala powder.
13. mix very well. if the mixture starts sticking to pan, sprinkle some water.

making paneer fry:

1. season with salt as required. mix again.
2. add 200 grams paneer, chopped in cubes.
3. mix the paneer with the masala.
4. switch off flame and add 2 tablespoons chopped coriander leaves. mix again.
5. serve paneer fry with chapatis, phulkas, parathas, naan or bread.