Paneer and Egg Curry

Ingredients

• Paneer (cottage cheese) - 150 g
• Onion - 2 whole
• Egg - 1 whole
• Capsicum - 1 whole
• Ginger-garlic paste - 1 tbsp
• Kashmiri red chili powder - 2 tsp
• Turmeric powder - 1 tsp
• Tomato - 1 whole
• Tomato sauce - 2 tsp
• Soya sauce - 2 tsp
• Vegetable oil
• Salt, to taste
• Curry leaves or coriander leaves

Instructions

1. 1Prepare the vegetables and paneer: slice the onions, chop the tomato, core and dice the capsicum, and cut the paneer into cubes so everything is ready to go.
2. 2Heat a little vegetable oil in a pan over medium heat, add the ginger-garlic paste and sauté until fragrant, then add the sliced onions and cook until they turn golden brown and sweet.
3. 3Add the chopped tomato, capsicum, Kashmiri red chili powder, turmeric powder and salt to the pan; cook until the tomato softens and the spices release their aroma.
4. 4Push the vegetables to one side of the pan, crack the egg into the empty space and scramble it quickly until just set, then mix the scrambled egg into the vegetables so the textures combine.
5. 5Stir in the tomato sauce and soya sauce, then add the paneer cubes and gently fold everything together; add a splash of water if the curry seems dry, cover and cook for a short while so the paneer heats through.
6. 6Remove the pan from the heat and garnish with curry leaves or coriander leaves for a fresh finish.
7. 7Serve hot with roti or rice. Optional: finish with a squeeze of lemon or extra chopped coriander for brightness before serving.