A simple, spicy stir-fry with cheese and vegetables

I have used carrots and peas, you may substitute it with any vegetables you like. Whip up a quick dinner with chapattis/flat bread or tortillas.

What you need: (Makes 6 wraps or serves 4 as lunch or a dinner side dish)

4 cups fresh Indian cheese / paneer cut into 1 inch cubes

1 cup peas, fresh or frozen

1 cup finely diced carrots

1 cup onions finely chopped

1/4 tsp chili powder

1/4 tsp garam masala

1/4 tsp jeera/cumin powder

1/4 tsp turmeric powder

A sprig of curry leaves finely chopped

1 tsp crushed, dry fenugreek/methi leaves (optional)

Juice of 1/2 lime

Salt to taste

Pinch of brown sugar

2 Tbsp olive oil

Heat a shallow skillet or wok on medium high, add oil. When it starts to shimmer, add the paneer cubes and fry them to a golden brown. Remove and set aside, In the same oil and wok, add onions and saute until golden brown.

Add the chopped carrots and peas. Cook for another 5 minutes on medium high heat, till they are a little soft, yet crunchy. Sprinkle a few drops of water into the skillet, just enough to moisten the roasted vegetables. Add in the fried paneer cubes and toss them all together.

Add in the all the powders and salt. Also add the dried fenugreek leaves and chopped curry leaves. Saute them for a minute or two. Turn off the heat and pour in the lime juice, mix well to incorporate the juice. Add in a dash of brown sugar and give it a quick stir. Serve with chapatis/tortilla/flat bread.

I usually cook this stir-fry for dinner, as a side dish. If there are left overs, I wrap it into chapati/tortilla rolls for lunch the next day.