Paneer Bhurji

A scrambled Indian cheese stir-fry, tender and richly spiced. The paneer absorbs the juices from the stewed tomatoes and the aroma of toasted cumin.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 401
• Protein: 24 g
• Carbs: 14 g
• Fat: 28 g

Ingredients

• 400 g paneer ( crumbled )
• 2 tbsp ghee
• 1 tsp Whole cumin seeds
• 2 piece Yellow onion ( finely chopped )
• 1 piece Thai chili ( sliced )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( finely diced )
• 0.5 tsp Turmeric powder
• 1 tsp kashmiri chili
• 1 tsp garam masala
• 0.5 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 piece Fresh ginger ( minced or grated )

Instructions

1. Paneer preparation

   Coarsely crumble the paneer by hand. Don't aim for uniformity; keep some chunks for texture.

2. Roasting and aromatic base

   Heat the ghee in a pan. When hot, add the cumin seeds; they should sizzle. Add the chopped onions and sliced Thai chili. Sauté until the onion is translucent and lightly golden.

3. Tomato compote

   Stir in the minced garlic and ginger along with the diced tomatoes. Add the turmeric, chili powder, and salt. Let it cook over medium heat until the tomatoes soften easily and the oil starts to separate from the sauce.

4. Finishing the Bhurji

   Add the crumbled paneer and garam masala. Mix well to coat the cheese with the sauce. Heat for 2 minutes without drying it out. Finish with chopped fresh cilantro.

Chef's tips

• Do not overcook the paneer after adding it, or it will become rubbery.
• If the mixture is too dry, add a tablespoon of milk or water to bind the sauce.

Storage

Store for 2 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water.