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
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.