December 23, 2011

Cheese, spinach and corn fry

What you need: (Makes 4 wraps or serves 2-3 as a lunch/dinner side dish)
2 cups grated Indian cheese (paneer)
2 cups corn fresh or frozen
1 cup fresh or frozen spinach, chopped
1/2 cup red onion diced
1/2 cup tomato diced
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp olive oil
Salt to taste

Heat a skillet on medium-high, add oil. When it starts to shimmer, add the onions, roast until they are slightly brown. Toss in the tomatoes, corn and chopped spinach. Cook until all the water from the spinach starts to evaporate. Add in the powders and cook for a few more minutes.

Turn the heat to low now. Put in the grated cheese and cook the mixture for just a few more minutes. Turn off the heat. The cheese will get gooey at first, and will get crumbly as it cools.

I usually cook this stir-fry for dinner, as a side dish. If it remains, I wrap it into chapati/tortilla rolls for lunch the next day. Enjoy!