- Heat 1 tablespoon of oil in a pan and add 1 diced onion. Cook until translucent.
- Add 1 tablespoon of ginger garlic paste and cook for 1 minute.
- Add 1 diced potato and cook until slightly tender.
- Add 1 cup of diced paneer and cook until lightly browned.
- Sprinkle 1 teaspoon of chili powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of turmeric powder. Mix well.
- Cook for 2-3 minutes and then add 1/4 cup of water. Cover and let it simmer for 5 minutes.
- Once the potatoes are fully cooked, remove the lid and cook for an additional 2-3 minutes to let the excess water evaporate.
- Garnish with chopped coriander leaves and serve hot with rice or roti.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.