Paneer Bhurji
Ingredients
- 400 gpaneer (crumbled)
- 2 tbspghee
- 1 tspWhole cumin seeds
- 2 pcYellow onion (finely chopped)
- 1 pcThai chili (sliced)
- 2 pcGarlic (minced)
- 2 pcRound tomato (finely diced)
- 0.5 tspTurmeric powder
- 1 tspkashmiri chili
- 1 tspgaram masala
- 0.5 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 pcFresh ginger (minced or grated)
Method
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.
- 1
Coarsely crumble the paneer by hand. Don't aim for uniformity; keep some chunks for texture.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 2 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water.
