I tasted my first paneer bhurji at the then swanky Hiranandani food court, when I was studying in Bombay. Eventually it found its way into my kitchen because the husband loves it equally if not more. If you’re a beginner in the kitchen, this is one recipe that is so easy you can never go wrong. This recipe is based on one a dear friend shared with me from her PG days in Delhi. She used to prepare it with soya paneer which is easily available in Delhi and is perhaps healthier and economical compared to regular paneer. I have tried substituting paneer with tofu, but I am did not like it all that much.
Paneer bhurji (For 2-3 people)
You’ll need
- Paneer – 200 gms, grated or scrambled
- 1 large onion – finely chopped
- 1 tomato – finely chopped
- 2 green chillies – finely chopped
- a small handful of green peas
- 1 inch of ginger – grated
- 4 cloves of garlic – peeled and crushed
- Coriander leaves, finely chopped – 1 tbsp
- Turmeric powder – 2 pinches
- Chilly powder – to taste
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Garam masala powder – 1 tsp (optional)
- Jeera – 1 pinch
- Mustard seeds – 1 pinch
- Oil – 1 tbsp
Heat oil in a kadai and once the oil is hot, add mustard and jeera seeds. Pop in the finely chopped green chillies and onions. Sprinkle a little salt and let the onions saute on medium till they are slightly browned. Add the grated ginger, crushed garlic and green peas and saute for a minute. Then add the chopped tomatoes and cook till the tomatoes are tender. Add the turmeric, chilly, coriander, cumin and garam masala.Then add the grated paneer, adjust the salt and switch off the gas. Garnish with chopped coriander and serve with hot fulkas or parathas.
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