| 1. | Roast together coriander seeds, cumin seeds and peppercorns. Grind roasted spices to a coarse mixture. |
| 2. | Heat oil in deep-fry pan on medium-high heat of big burner of gas stove or on 1200 Watts on induction cooktop about 1 minute. Add onions. Stir-fry till onions are translucent (about 7 minutes). Add spice mixture and all other ingredients except paneer and coriander leaves. Stir fry about 1 minute. Add half the quantity of paneer. Mix gently. Add remaining paneer. Mix gently. Cover and cook on medium-low heat (about 4 minutes), stirring gently every two minutes. Uncover pan and cook till liquid has reduced (about 1 minute). Remove pan from heat. Add 2 tbsp/30 ml coriander leaves. Mix. Serve hot, garnished with remaining coriander leaves (2 tbsp/30 ml). |
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