Quick Paneer Bhurji

Soft crumbled paneer cooked quickly with onion, tomato, green chilli and warming spices without becoming dry.

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Paneer bhurji is a fast home-style dish. The masala is cooked first, then paneer is folded in only long enough to heat through so the curds remain tender.

Ingredients

• 400 g Paneer (coarsely crumbled by hand)
• 2 tbsp Neutral oil or ghee
• 0.75 tsp Cumin seeds
• 1 large Onion (finely chopped)
• 1 Green chilli (finely chopped; optional)
• 15 g Ginger (finely grated)
• 2 medium Tomatoes (finely chopped)
• 0.25 tsp Ground turmeric
• 0.5 tsp Kashmiri chilli powder
• 1 tsp Ground coriander
• 0.5 tsp Garam masala
• 0.75 tsp Fine salt (add to taste)
• 2 tbsp Water (only if the masala becomes dry)
• 3 tbsp Fresh coriander (chopped)
• 1 tsp Lemon juice (optional)

Step-by-step method

1. Crumble the paneer into uneven small curds with your fingers; do not grate it to a paste. Chop all vegetables before heating the pan because the final cooking stage moves quickly.
2. Heat the oil or ghee in a wide pan over medium heat. Add cumin seeds and wait until they sizzle. Add the onion and cook for 5 to 6 minutes, stirring often, until soft with lightly golden edges.
3. Add optional chilli and ginger and stir for 30 to 45 seconds. Do not let the ginger brown. Add the tomatoes with half the salt and cook for 3 to 4 minutes until soft but not completely dry.
4. Lower the heat. Add turmeric, chilli powder and ground coriander. Stir for 30 seconds; if the spices stick, add 1 tablespoon water rather than extra oil.
5. Add the crumbled paneer and fold gently through the masala. Cook for only 2 to 3 minutes until piping hot. Stop before the curds release water and become rubbery.
6. Turn off the heat and stir in garam masala and half the coriander. Taste, then add the remaining salt or optional lemon juice only if needed.
7. Rest for 2 minutes and garnish with the remaining coriander. Serve immediately with roti, toast or pav; reheat leftovers briefly over low heat with a teaspoon of water.