Chilies with Cheese

Method

Heat oil in a heavy-bottomed pan and sauté finely chopped onions, garlic and ginger until golden brown. Add halved or whole fresh green chilies and stir-fry for 2-3 minutes until they soften slightly, then add chopped tomatoes, turmeric and salt, cooking until the tomatoes break down into a sauce. Cut the cheese into cubes or thick slices and add to the pan, pouring in water to create a light gravy. Simmer gently for 8-10 minutes until the cheese softens and melds with the spices but retains its shape, stirring occasionally to distribute evenly. Serve hot as a main course with steamed rice or buckwheat noodles, allowing the creamy cheese and mild heat of the chilies to balance perfectly.