Serves: 4
Total Calories: 1,512

1 tablespoon cumin seeds, dry-roasted and coarsely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
8 ounces (1 recipe) Paneer Cheese or store-bought
1 large onion n, coarsely chopped
1 clove fresh garlic (large), peeled
3 quarter-size slices peeled fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
1 large tomato, coarsely chopped
1 cup coarsely chopped fresh cilantro, including soft stems
2 to 3 tablespoons vegetable oil
3/4 cup , coarsely ground mixed nuts such as cashews, almonds or peanut
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ajwain, seeds, coarsely crushed
1/4 teaspoon Garam Masala
a few sprig fresh cilantro

1. Prepare the cumin. Prepare the paneer cheese then cut it into 1 x 2-inch pieces. Put the onion, garlic, ginger, and green chili pepper in a food processor and pulse a few times until just minced. (Do not overprocess or the onion will become watery.) Transfer to a bowl, then process the tomato and cilantro until pureed.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion mixture, stirring, over medium-high heat the first 2 to 3 minutes and then over medium heat until the onions are a nicely browned, about 10 minutes. Add 1/2 cup nuts and stir about 2 minutes. (Reserve the remaining nuts for garnish.)

3. Add the paneer cheese, cumin, salt, pepper, and ajwain seeds and cook, stirring carefully about 5 minutes. Add the pureed tomatoes and cook, stirring as needed, until all the juices evaporate and cling to the paneer cheese, about 10 minutes. Transfer to a serving dish, sprinkle the reserved nuts and garam masala on top, garnish with the cilantro sprigs, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,512
Calories from Fat: 530

More Recipes from the 1000 Indian Recipes Cookbook:
* Paneer Cheese
Basic Paneer Cheese Scramble
Crunchy Paneer Cheese Pâté
Curried Paneer Cheese and Potatoes
Curried Paneer Cheese with Peas and Potatoes
Grated Paneer Cheese with Minced Cauliflower
Griddle-Fried Paneer Cheese
Marinated Paneer Cheese with Ginger-Lime Pickle
Marinated Paneer Cheese with Saffron Yogurt Sauce
Nine-Jewel Paneer Cheese Curry
Oven-Bakes Paneer Cheese with Puréed Cilantro
Paneer Cheese Balls
Paneer Cheese Bites with Sun-Dried Tomatoes
Paneer Cheese Chile-Fry with Crispy Ginger
Paneer Cheese Curry with Coconut Milk
Paneer Cheese Curry with Two Onions
Paneer Cheese Glazed with Puréed Tomatoes
Paneer Cheese Scramble with Apple-Ginger Chutney
Paneer Cheese Scramble with Morel Mushrooms
Paneer Cheese Scramble with Soybeans
Paneer Cheese Wedges with Chickpea Flour
Paneer Cheese Wraps
Paneer Cheese with Baby Spinach and Fresh Fenugreek Leaves
Paneer Cheese with Cauliflower and Broccoli
Paneer Cheese with Coconut and Corn
Quick Spinach with Crumbled Paneer Cheese
Royal Paneer Cheese Curry
Sautéed Paneer Cheese with Green Chutney
Seared Paneer Cheese in Lemon Cream
Seared Panner Cheese with Caper Sauce
Silky Paneer Cheese Curry with Red Chili Peppers
Spicy Diced Paneer Cheese with Ajwain Seeds
Spicy Peppered Paneer Cheese
Spinach with Paneer Cheese
Stir-Fried Paneer Cheese with Onions and Bell Peppers
Stuffed Paneer Cheese Balls in Creamy Tomato Sauce