Paneer Bhurji- Scrambled Indian Cheese

Ingredients (Serves 2-3)

8 oz (about 250 gms) paneer, at room temperature
1 very small boiled potato
4 tbsp mustard oil
1/3 cup onions, finely chopped
1 garlic clove, finely chopped
3/4 cup tomatoes, finely chopped
2-3 Thai green chillies, finely chopped (adjust to tolerance)
1/4 tsp turmeric powder
1/2" fresh ginger, minced
1 heaping tsp kasuri methi (dry fenugreek leaves)
1/4 tsp garam masala 
pinch of chaat masala (optional)
Salt to taste
1 tbsp fresh lime juice (or to taste)
Chopped Fresh Cilantro - for garnish

Note - You could add up some flavorful stock (up to 1/4 cup) to this recipe and simmer for few extra minutes if you feel that its on the dry side. 
This depends on how soft/watery your paneer variety is. You might or might not need it at all.

Method

Crumble up or roughly grate the paneer depending on how chunky you like it. I just use my fingers to break little bits. Set aside.
Peel the boiled potato & finely grate it. Set aside

In a medium saute pan/kadhai, heat up the oil. If using mustard oil, heat up till smoky & then let cool off for 2 minutes or so.
Once the oil has cooled, on medium heat add the onions and garlic, sauté till soft and starting to turn light brown.About 3-5 minutes.

Add the tomatoes next along with the green chillies.Also add the turmeric powder and a pinch of salt.
Cook till tomatoes soften and you see oil separating on the sides. About 3-5 minutes.

Add the grated potato & ginger at this point along with kasuri methi. 
Stir thoroughly and cook for another 2 minutes. 
You will start smelling the aroma of ginger & methi.

Lower the heat and add the crumbled paneer next along with salt to taste, garam masala & chaat masala (if using). 
Saute everything for another 1-2 minutes on low heat till the paneer just about softens, put the stove off. 
Add lemon juice and combine.

Serve warm garnished with cilantro with bread slices or paratha.