Depending on what time of the day we go shopping for vegetables, we come back with varying amounts of fresh coriander. If we’re the last customers of the day, I think “Uncle”, as S and I call him, would give us as much coriander as the other vegetables we’ve just bought from him. While it looks pretty and I’m super excited with my freebie, I have no clue how to use up these greens. Most folks at work tell me to make chutney out of this. But there’s a limit to how much chutney we can consume. I once made it and spiced up this colour coordinated salad. The next time I made the chutney, I put on my experimenter’s hat and ended up with this dish.
1 cup Paneer Cubes
1 cup Coriander Leaves
2 pods Garlic
1" piece Ginger
2 Green Chillies
Salt to taste
1 tsp Oil + Oil for shallow frying
1 tsp Cumin Seeds
¼ tsp Asafoetida
Prepare the chutney by grinding the coriander leaves with the garlic, ginger, green chillies and salt together.
Heat a skillet. Toast/shallow fry the paneer cubes on this using a few drops of oil. Keep aside.
Heat the teaspoon of oil and add the cumin seeds and the asafoetida. When the cumin crackles, add the chutney and fry for 3-4 minutes. Add the paneer cubes and mix well. Cover and cook for 2-3 minutes.
Serve as a side with rotis or between slices of bread as a toasted sandwich. It tastes great whichever way you eat it.