(serves 2)
| Cooking oil as per choice/ butter/ ghee | 2 tbsp |
| Cumin seeds | 1 tsp |
| Finely chopped onions | 1 cup |
| Ginger garlic paste | 1 ½ tsp |
| Turmeric | ¼ tsp |
| Green chilli | 2pc |
| Tomatoes | 1 cup |
| Salt | 1 ½ tsp |
| Coriander powder | ½ tsp |
| Garam masala | 1 ½ tsp |
| Paneer | 250g |
Procedure
Crumble the paneer (cottage cheese) and keep aside. Finely Chop the onions, tomatoes and green chillies. Keep aside.
Crush the ginger and garlic to a paste in a mortar pestle and keep aside. Also remove the spice powders and keep aside.
Heat oil or ghee or butter in a pan. Let the oil become hot on a medium-low or medium flame. Add cumin seeds. Let them crackle and change color. Once they get browned, add onions.
Mix well and sauté the onions. When the onions become translucent, add ginger-garlic paste and chopped green chilies. Sauté for some seconds till the raw aroma of the ginger-garlic goes away.
Then add tomatoes and sauté on medium-low heat till they become soft. You can add a pinch of salt so that the tomatoes get cooked faster. Now add all the dry spice powders – turmeric, red chili powder, coriander powder and garam masala powder. Mix the spice powders very well and sauté for 5 to 6 seconds.
Then, add the crumbled paneer. Mix thoroughly and cook for 1 minute. Don’t cook the paneer for a long time as they harden and lose their softness. Lastly add the chopped coriander leaves and mix.
Serve Paneer Bhurji hot with bread toast. You can also serve it with roti, plain paratha or as a stuffing in burrito or wraps.