Ingredients:
- Poha (flattened rice): 1 cup
- Paneer (cottage cheese): 100g, crumbled or cubed
- Onion: 1 small, finely chopped
- Green chili: 1, finely chopped (optional)
- Ginger: ½ tsp, grated
- Curry leaves: 5-6
- Mustard seeds: ½ tsp
- Turmeric powder: ¼ tsp
- Red chili powder: ¼ tsp (optional)
- Salt: to taste
- Lemon juice: 1 tsp
- Coriander leaves: 2 tbsp, chopped
- Oil: 1 tbsp
- Peanuts: 2 tbsp (optional, roasted)
Preparation
Rinse the poha under running water in a colander. Allow it to drain completely. Set aside.
Heat ½ tbsp of oil in a pan. Lightly sauté the crumbled or cubed paneer until golden. Remove and set aside.
In the same pan, heat the remaining oil. Add mustard seeds and let them splutter.
Add curry leaves, green chili, and grated ginger. Sauté for a few seconds.
Add the chopped onion and cook until translucent.
Add turmeric powder and red chili powder to the pan. Mix well.
Gently stir in the rinsed poha and cooked paneer.
Add salt and mix carefully to avoid breaking the poha.
Serving Size: Serves 2.
Notes
- Add vegetables like peas, carrots, or capsicum for extra nutrition.
- Use tofu instead of paneer for a vegan option.
- Adjust spices according to your preference.
