PANEER BREAD UPMA
Ingredients
6 slices of white bread, stale, cut into bite-sized pieces
1 cup Nanak paneer, diced
2 tablespoons Nanak Ghee
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
8-10 curry leaves
2 green chilies, finely chopped
1-inch ginger, finely chopped
6-8 cashews, optional
1 medium onion, finely chopped
1 medium tomato, finely chopped
½ cup colorful bell peppers, diced
¼ cup carrots, grated
1/2 cup peas (fresh or frozen)
1/4 teaspoon turmeric powder
Salt, to taste
Lemon juice, to taste
2 tablespoons fresh cilantro, chopped (for garnish)
METHOD TO PREPARE
Heat the ghee in a pan. Add mustard seeds and cumin seeds, and let them splutter.
Add curry leaves, green chilies, and ginger. Sauté for a few seconds until fragrant.
Add the cashews and chopped onion and sauté until translucent.
Stir in the tomato, sprinkle salt and turmeric. Cook until soft and mushy.
Add the bell pepper, carrots, peas, and paneer. Cook for 2–3 minutes until slightly tender but still crisp.
Add the bread cubes and toss gently to coat them evenly with the vegetable mixture. Mix carefully to avoid breaking them.
Adjust salt to taste and cook for another 2 minutes to let the flavors meld.
Turn off the heat and drizzle lemon juice over the upma. Toss gently to combine.
Garnish with freshly chopped cilantro and serve hot.
