| 1 minute to read
- Poha 40g
- Ghee or olive oil 5g
- Capsicum 50g - chopped
- Paneer 25g
- Onion 1/2 - chopped
- Green chilly 1/2 (optional)
- Curry leaves (about 10)
- Salt as per taste
- Lemon juice 1/4
WashPoha in a strainer under running water. Let it drain until you prep and chop the veggies
Heat ghee/oil in pan. Add mustard seeds (small ones give better taste - not rai). Let them pop. Keep flame medium
As soon as the seeds start popping, lower the heat, add curry leaves and green chilli, followed by Onions and capsicum. Add paneer at the end. Add salt enough for the veggies, this will help them cook faster season the dish evenly. Turn flame to medium
Once veggies are cooked as per your satisfaction, add turmeric and cook for a min (you can add turmeric before adding veggies also. I like to cook it thos way so it doesn't burn at the bottom of the pan) (If the pan is getting brown at the bottom add about a tbsp of water to wash it down the pan, but evaporate most of the water before the next step.)
Turn flame to low, Fluff poha very gently with fingers or fork to remove the lumps and add to the pan. Do not stir yet. Add salt evenly over the poha, quantity should be sufficient for the poha only, since we already added salt to the veggies earlier). Stir gently for a couple of times. Do not over stir as it will just mash the poha. Even if the turmeric does not look evenly spread at this stage don't worry.
On low flame cover the pan with a lid and let it rest for 1-2 mins. Turn the flame off.
Open the lid, add juice of about 1/4 lemon or as per your taste and macros. Cover and let it rest for 2 mins or so.
Stir the poha and serve :-)
It looks complicated in instructions but its actually super easy. It took me longer to write this recipe than to make and gulp it down.