(by Priya Bhandari)
2 T. coconut or olive oil
1/2 t. cumin seeds
3 cloves
1/2 stick cinnamon or 1/4 t. cinnamon powder
1 large red onion, chopped
1 T. grated fresh ginger
2 cloves garlic, minced
1/2 t. chili powder
optional: 1 t. turmeric
1 1/2 t. ground coriander
1 large red or green pepper
2 large or 4 small tomatoes, chopped
1 T. fenugreek leaves
14 oz. paneer cheese, cubed (available at Asian markets)
salt, to taste
Heat oil in a pan, and add cumin seeds, cloves, and cinnamon.
When they start to sizzle, add onion and cook until softened.
Add ginger and garlic paste, and cook for 1 minute.
Add chili powder, optional turmeric, and coriander powder.
Add chopped bell peppers and tomatoes, and cook for about 5 minutes.
Add paneer and salt, stirring.
Serves 4 – 6.
(Read The Lunchbox Trade, the story that accompanies this recipe.)