Cooking is a skill, really. If a dish is cooked in the perfect way, it could blow a person’s mind. And the right recipe could do exactly that. Today, thanks to Vidhi Doshi a.k.a @RamenHairedGirl, we’ve got you a super simple paneer bhurji recipe that’ll make you forget all about eggs. Here it is!
1.5 tbsp oil
1/2 tsp Dhaniya (coriander) seeds
1/2 tsp jeera (cumin) seeds
1 green Chilli, slit
1 medium onion, finely chopped
1 large or 2 small tomatoes, finely chopped
1/2 tsp garam masala
1 tsp Red chilli powder (adjust according to your taste)
2 pinches turmeric (haldi) powder
Salt to taste
150 gms fresh paneer (fresh paneer gives a creamy bhurji as opposed to a rubbery one)
1/4 cup finely chopped coriander leaves
Place the dhaniya and jeera seeds in a bowl and crush them coarsely. Heat the oil in a non-stick pan, add the crushed seeds and saute for 30 secs.
Add the slit green chilli and saute again for 30 seconds. Add the onions and let them cook till translucent, about 2-3 minutes on a low-medium flame, making sure they don’t burn.
Add the tomatoes, mix well and cook for 3-4 mins, add 2 tbsps of water if the tomatoes are burning. Add the garam masala, turmeric powder, red chilli powder and salt, mix well and cook till the masalas are not raw anymore. You can add 1 tbsp of water here as well if the masalas are burning. Cook for 30 secs.
Crumble the paneer with your hands very finely and add it to the masala. Mix well and cook for 2-3 minutes. The key is to get good quality paneer that is fresh and to not cook paneer for too long or else it’ll get rubbery.
Once the paneer is heated, adjust the seasoning. Turn off the heat, add coriander immediately and mix well.
Ideally, you should serve immediately with hot butter pavs or parathas. So, try this out at home and tell us how it turned out in the comments below!
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