Some years ago, soon after we moved to Kuala Lumpur our bathroom drain got clogged. There was water everywhere and so I opened the drain to see what I could do about it. Guess what I found? Pieces and pieces of golden paneer arranged neatly in a row. Talk about being creative, that was Ranita then. Today, paneer is a much loved item and we all enjoy it whenever we can.
250 gms paneer crumbled; 1/2 tsp chilli powder; 1 tsp somph, powdered; 2 tbsp curds; 1 tbsp gram flour; salt to taste; 2 eggs; 1 medium green capsicum;salt & pepper to taste; tomato sauce for topping; some oil for frying.
Marinade the paneer in the chilli powder, somph, curds, gram flour and salt for 30 minutes.
Cut the ends of the capsicum and slice the remaining into three thick rings. Chop the sides and keep for use later. Beat the eggs with pepper & salt lightly. Heat a non stick pan, add 1 tbsp oil and when hot put the capsicum rings in and fry gently one side for 2 minutes only. The rings should be firm and crunchy. Flip over and pour the beaten egg into each of the rings until nearly full. Cover and cook on medium heat until egg has set. Gently flip over and brown the egg for a minute or two. Transfer to plate and keep hot.
Next, add 1 tbsp oil to pan and gently stir fry the paneer till golden brown. Add the chopped capsicum and fry for a couple of minutes. Transfer to serving plate. Arrange the capsicum rings on top and dot with tomato sauce. Serve with Naan or rice. It's your call. Simple and satisfying and leaves you wanting for more!