Add the cumin seeds and chopped onions to the oil in a pan.
Saute until the onions turn translucent.
Add the capsicum and saute for a few minutes more.
Add the oats and cook for 2 mins. over a low flame.
Add the crumbled paneer, salt and pepper.
Stir for a few mins. until all ingredients blend together.
Garnish with chopped coriander leaves.
Serve hot on toasted brown bread.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.