Paneer Bhurji

Before You Start

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.

How to Make Paneer Bhurji

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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

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Storage and Reheating

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

Changing the Recipe

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

What to Serve Alongside

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

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (most of the energy comes from foods with no recorded source). Why some recipes have none.