Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas

Craving some silky paneer, I came up with this spicy dish that includes some of my favorite textures and flavours. Truly a taste experience, it gets better with each bite. A colourful addition to any Indian meal, it could be served over steaming hot rice for dinner, or as a side to compliment vegetable and dal dishes. I served some of the leftovers with buttered toast for breakfast.

Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas

2 teaspoons of oil
1 1/2 teaspoons of cumin seeds
1/2 teaspoon of fenugreek seeds
5 - 6 hot green chilies, minced
1 teaspoon of turmeric
2 teaspoons of ground coriander
1/2 - 1 teaspoon of cayenne
1/2 teaspoon of asafetida
3 tablespoons of dried fenugreek leaves

3 medium large tomatoes, finely chopped
1 teaspoons of sea salt
200 grams of paneer, shredded
1 cup of cooked chickpeas

8 ounces of mushrooms, sliced
1/4 cup of fresh cilantro, finely chopped

Heat the oil in a large wok over medium heat. When hot, add the cumin seeds and fenugreek seeds and stir and fry for a few minutes or until the cumin seeds darken a few shades. Add the chilies to the pan and cook for another minute. Add the ground spices, asafetida and fenugreek leaves, stir and add the tomatoes and salt to the pan. Cook for roughly 5 - 10 minutes or until the tomatoes soften up and form a sauce-like consistency.

Now add the shredded paneer to the pan, along with the cooked chickpeas. Simmer gently for roughly 10 minutes.

Meanwhile, heat a tablespoon of butter in a large frying pan over medium heat. When hot, add the mushrooms and cook until they are browned and just begin to release their juices. Add the mushrooms to the paneer mixture, along with the cilantro, and cook for another minute or two. Serve hot in a bowl, or over a hot bed of rice.

Serves 4.

If you love paneer, you will want to try:
Paneer Pizza on Naan Bread
Mung Beans with Paneer Cheese
Matar Paneer
Baked Paneer and Chickpea Cutlets
Mung Beans with Cottage Cheese