Meals · Punjab

Paneer Bhurji

Crumbled paneer cooked Punjabi style with onion, tomato and a little garam masala. Twelve minutes to a high-protein dinner with roti.

Prep 10 min · Cook 12 min · Total 22 min · Serves 2

Ingredients

Bhurji

• 200 g Paneer, crumbled
• 1 tbsp Oil
• 1 tsp Butter
• 1 tsp Cumin seeds
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• 1 Green chilli, finely chopped
• 1 tsp Ginger-garlic paste
• ¼ tsp Turmeric
• ½ tsp Red chilli powder
• ½ tsp Garam masala
• ½ tsp Salt
• 2 tbsp Milk
• 2 tbsp Coriander leaves, chopped

Method

1. Fry the onion. Heat the oil and butter in a frying pan. Add the cumin and when it sizzles, the onion and green chilli. Cook until soft and light golden.
2. Cook the masala. Stir in the ginger-garlic paste for a minute, then the tomato, turmeric, chilli powder and salt. Cook until the tomato is soft and the masala looks glossy.
3. Add the paneer. Add the crumbled paneer, milk and garam masala and stir gently for 2 to 3 minutes, just until hot. Longer makes paneer rubbery.
4. Serve. Finish with coriander. Eat with roti, paratha or toast, or roll it up in a wrap. Keeps 2 days in the fridge.

Tips

Crumble the paneer with your fingers, not a grater; small uneven pieces stay soft and soak up the masala better.