|Cottage cheese||250 Gram, cut into 2.5 centimeter cubes (Paneer)|
|Frying oil||2 Cup (32 tbs) (For Frying)|
|Garlic paste||1 Tablespoon|
|Onions||100 Gram, chopped|
|Tomato||60 Gram, chopped|
|Green chilies||10 Gram (Use According To Taste)|
|Chili powder||5 Gram|
|Turmeric powder||5 Gram|
|Coriander powder||10 Gram|
|Jeera powder||10 Gram (Cumin)|
|Puffed rice||50 Gram (Poha Or Murmura)|
|Chaat masala||5 Gram|
Heat 15 ml oil in a kadai and add the ginger-garlic paste.
Saute for about three to four minutes.
Add the chopped onion and saute till it turns light brown.
Add the chopped tomatoes and saute till they turn soft.
Add the remaining ingredients except the paneer, puffed rice, chaat masala and coriander leaves.
Stir well so that all the ingredients are well combined.
Toss the paneer into the masala and stir till the pieces are well coated.
In a separate kadai, heat the oil and deep-fry the puffed rice.
Remove paneer from heat and toss with the puffed rice.
Serve hot, sprinkled with chaat masala, and garnished with chopped coriander leaves.