Cottage cheese (paneer) fresh crumbled 1 cup,
Pressed rice (poha) 2 cups,
Oil 1 tablespoon,
Onions 1 1/2 medium,
Cumin seeds 1 teaspoon,
Mustard seeds 1 teaspoon,
Curry leaves 12-15,
Spring onions with greens 2,
Ginger grated 1 teaspoon,
Green chillies 4,
Salt to taste,
Tomatoes 2 medium
1- Place pressed rice in a colander and pour water over to moisten it. Leave to drain for 10-15 minutes.
2- Heat oil in a non-stick pan.
3- Finely chop onion.
4- Add cumin seeds and mustard seeds to the pan and let them splutter. Add curry leaves and onions and sauté for a minute.
5- Finely chop spring onions with greens and add and sauté till translucent. Add grated ginger. Roughly chop green chillies and add and mix well.
6- Add crumbled cottage cheese and mix well. Add pressed rice and salt and mix well.
7- Roughly chop tomatoes and add to the pan and mix well. Cook for a minute.
8- Transfer onto a serving plate and serve hot.