Karahi Paneer

Here's another vegetarian friendly recipe.  This one was requested by Reemz who loves Paneer.  I have  been developing my fondness for paneer over the past couple of years, but I still can't say I love it.  Although recently Faiz grilled some Buffalo Paneer and that was pretty yummy.  I also prefer my Paneer in jumbo size cubes vs. smaller (think tofu pad thai size) cubes.  Paneer is a great cheese for those who observe Zabiha dietary restrictions as this is a fresh cheese and no rennet is used.

Ingredients
1 tbsp of oil
1 stick of butter (you can cut this back if you are trying to reduce calories)
1 pack (14oz) Nanak brand Paneer is preffered (cut into cubes)
3 medium sized tomatoes (diced)
3 green chilies (finely chopped)
.5 teaspoon salt
1 tsp crushed red pepper seeds
1 tsp freshly ground cumin
1 tsp freshly ground coriander seeds

Mama feeding Danny, my elder brother.

Directions

1. Combine butter and oil in pan.  
2. Heat on medium, don't burn the butter, watch it as it melts.  
3. Fry Paneer in the oil-butter mix.  
4. Paneer should be golden brown on all sides.  
5. Remove Paneer from the pan and set aside.  
6. Add tomatoes to the pan, cook until a little softened (without making them mush or lose their shape - you aren't trying to make sauce).
7. Then add the rest of the spices.   
8. Mix in pan for 5 minutes on medium heat, stirring frequently.  
9. Add Paneer back into pan with green chilies, and lightly stir.  Do not over do the stirring, else the Paneer will break apart.  
10. Serve hot.  Serves 3-4 regular folks.