Spicy Snake Beans and Paneer StirFry with Barnyard Millet

Instructions

1. 1

   Rinse the barnyard millet under water and soak it for 15-20 minutes. Drain and set aside.

2. 2

   In a saucepan, bring 2 cups of water to a boil. Add the soaked millet and a pinch of salt. Reduce heat, cover, and simmer for about 15-20 minutes, or until the millet is cooked through and the water is absorbed. Fluff with a fork and set aside.

3. 3

   In a large skillet or frying pan, heat the oil over medium heat. Add mustard seeds and let them pop.

4. 4

   Add cumin seeds and sliced onions. Sauté until the onions are translucent.

5. 5

   Stir in the chopped tomatoes, turmeric, red chili powder, and sambar powder. Cook until tomatoes soften and the spices are fragrant.

6. 6

   Add the chopped snake beans and a pinch of salt. Stir well to combine, cover, and cook for about 5-7 minutes, or until the beans are tender-crisp.

7. 7

   Gently fold in the paneer cubes and cook for another 3-5 minutes until the paneer is heated through.

8. 8

   Taste and adjust seasoning if needed. Add slit green chilies for extra heat if desired.

9. 9

   Serve the spicy snake beans and paneer stir-fry over the barnyard millet, garnished with fresh coriander leaves.