• 2 Tbsp butter

• 8 oz paneer, cubed (1/4 - 1/3 inch per side)

• 1 sweet onion, diced

• 3 tsp minced garlic

• 1 tsp ground turmeric

• 1/2 tsp chili powder

• 14 oz chickpeas, drained (or cooked edamame)

• 1 tsp ground coriander

• 2 Tbsp water

• 1/2 tsp salt

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NOTE: The ingredients say 2 Tbsp butter, but this is frying cheese in butter, so use as much as necessary so the cheese does not stick to the pan.  Also, don't use too much heat, or the cheese will melt / break apart.

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Fry the paneer in 1 Tbsp butter for 10 minutes on medium low (level 2 for gas stove), stirring every minute or so, until lightly browned and crisp on all sides.  Put on a plate using a slotted spoon.

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Add 1 Tbsp butter to pan, fry onions for 5 minutes until they start to brown on the edges.  Add garlic, turmeric, and chili powder, fry for 5 minutes until the onions are caramelized.

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Return paneer to pan, along with the chickpeas, salt, and water, stir every 30 seconds or so, and simmer until the liquid has evaporated and the mixture is sticky.

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Serves 2-3 people.