Paneer Bhurji

Ingredients

• 300 grams mashed cottage cheese (paneer)
• 1 tablespoon oil 
• 1 teaspoon cumin seeds
• 2 green chillies, chopped
• 1 teaspoon finely chopped ginger
• 1 medium onion, finely chopped
• ¼ cup boiled green peas
• ½ cup chopped mixed coloured capsicums (green, red, and yellow)
• ¼ cup boiled sweet corn kernels
• ¼ teaspoon turmeric powder
• Salt to taste
• ¼ teaspoon garam masala powder
• ½ teaspoon dried fenugreek leaves (kasuri methi)
• 2-3 tablespoons chopped fresh coriander leaves

Method

1. Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add green chillies and ginger, mix well and saute for 1 minute. Add onion, mix well and saute till translucent. 
2. Add boiled green peas, mixed coloured capsicums and sweet corn kernels, mix well and cook for 1-2 minutes. 
3. Add turmeric powder, salt and garam masala powder. Crush dried fenugreek leaves between your palm and add to the mixture, mix well and cook for 1 minute.
4. Add paneer and mix till well combined. Add coriander leaves and mix well and cook for 2 minutes. 
5. Take the pan off the heat and allow to cool.
6. Pack it in a second tiffin box.
7. Alternately place some paneer bhurji on each parantha and roll. Halve the rolls and place them in a rectangular tiffin box. Place the energy balls in a cupcake liner and place that in the tiffin box.