Name: Paneer Bhurji with Onions and Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 grams Fresh Paneer (crumbled); 2 medium Onions (finely chopped); 2 medium Tomatoes (finely chopped); 2 tbsp Ghee or Vegetable Oil; 1 tsp Cumin Seeds; 1 tbsp Ginger-Garlic Paste; 2 pieces Green Chilies (chopped); 0.5 tsp Turmeric Powder; 1 tsp Kashmiri Red Chili Powder; 0.5 tsp Garam Masala; 1 to taste Salt; 0.25 cup Fresh Cilantro (chopped)

"This vibrant and savory Paneer Bhurji is the ultimate Indian comfort food, featuring freshly crumbled cottage cheese tossed in a fragrant medley of spices, crunchy onions, and juicy tomatoes. It is a high-protein, vegetarian delight that pairs perfectly with buttery parathas or toasted bread for a quick and satisfying meal."

1 Ingredients

Qty	Item
400 grams 400 g	Fresh Paneer (crumbled)
2 medium 200 g	Onions (finely chopped)
2 medium 150 g	Tomatoes (finely chopped)
2 tbsp 30 ml	Ghee or Vegetable Oil
1 tsp 2 g	Cumin Seeds
1 tbsp 15 g	Ginger-Garlic Paste
2 pieces 10 g	Green Chilies (chopped)
0.5 tsp 1 g	Turmeric Powder
1 tsp 2 g	Kashmiri Red Chili Powder
0.5 tsp 1 g	Garam Masala
1 to taste 5 g	Salt
0.25 cup 10 g	Fresh Cilantro (chopped)

2 Instructions

Heat ghee or oil in a heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter.

Add the chopped onions and sauté until they become translucent and light golden brown.

Incorporate the ginger-garlic paste and chopped green chilies. Sauté for 1-2 minutes until the raw smell of garlic disappears.

Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes turn soft and mushy, releasing their juices.

Stir in the turmeric powder and red chili powder. Mix well and cook for 1 minute until the spices are fragrant.

Add the crumbled paneer to the masala. Gently fold the paneer into the spice mixture to ensure even coating.

Cook for 3 to 4 minutes on low heat. Avoid overcooking, as paneer can become chewy and tough.

Sprinkle garam masala and freshly chopped cilantro. Give it a final stir and serve hot with pav, paratha, or roti.

·
If the bhurji feels too dry, add 2 tablespoons of warm milk or heavy cream at the end to make it moist and rich.
·
Always crumble the paneer by hand rather than grating it for a better, more rustic texture.
·
For a smoky 'Dhaba' style flavor, perform the dhungar method with a hot piece of charcoal and a drop of ghee.
·
Adding a teaspoon of crushed Kasuri Methi (dried fenugreek leaves) adds a wonderful restaurant-style aroma.

? Frequently Asked Questions

Can I use store-bought paneer for this recipe?

Yes, store-bought paneer works well. If it is firm, soak the block in warm water for 20 minutes before crumbling to keep it soft.

What is the best way to serve Paneer Bhurji?

It is traditionally served with buttery pav (bread rolls), whole wheat parathas, or even used as a high-protein stuffing for sandwiches.

How can I make this recipe vegan?

Simply replace the paneer with firm crumbled tofu and use vegetable oil instead of ghee to create a delicious Tofu Bhurji.

Can I add other vegetables to this?

Absolutely! Finely chopped bell peppers, green peas, or even baby spinach make excellent additions to increase the nutrient density.

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