Paneer Bhurji

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a frying pan and fry the cumin seeds for 30 seconds.

   Mark done Start 30 sec timer

2. Add the onion and fry over a medium heat for 5 minutes, until softening and pale gold.

   Mark done Start 5 min timer

3. Stir in the ginger and chillies and cook 1 minute.

   Mark done

4. Add the turmeric and ground coriander and cook 20 seconds.

   Mark done

5. Add the tomatoes and salt and cook 4 minutes, until they collapse.

   Mark done

6. Turn the heat to low and fold in the crumbled paneer.

   Mark done

7. Cook 2 minutes only, folding rather than stirring, until heated through.

   Mark done

8. Take off the heat and stir in the garam masala and coriander.

   Mark done

9. Squeeze the lemon over and serve at once.

   Mark done

Chef’s Tips

• Crumble by hand for uneven pieces.
• Two minutes for the paneer, no more.
• The lemon at the end is not optional — it lifts the whole thing.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Pav or buttered toast
• Masala chai
• Sliced onion and green chilli

Storage & Reheating

Best fresh. Keeps 2 days refrigerated but the paneer firms up.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.