400g Korean Bulgogi

100g sriracha chilli sauce

1kg paneer 

800g sliced leek

300g diced white onion

15g smoked paprika

10g whole cumin seeds

1. Cut paneer into 0.5 x 1-inch pieces. Heat a pan to medium-high heat. Add some vegetable oil; add paneer and pan fry until golden brown (2-3 mins each side). Remove from pan and set aside. 

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2. Add leek, white onion and cumin seeds; stir fry for 2-3 mins to char and soften. 

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3. Return paneer. Add Korean Bulgogi, sriracha chilli sauce and smoked paprika. Mix well and heat through. Serve with rice.