Indian cuisine · Vegetable Dishes

Paneer Bhurji

Coarsely crumbled paneer dry-fried with onion, tomato and turmeric, like Indian scrambled eggs without the eggs.

Ingredients · for 4 servings

• 400 g paneer
• 2 onions
• 3 tomatoes
• 1 green chili
• 1 tbsp grated ginger
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 3 tbsp ghee or oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Crumble the paneer coarsely with your fingers, finely dice the onions, dice the tomatoes, and cut the green chili into fine rings.
2. Heat the ghee in a wide pan and let the cumin pop in it for 30 sec until it darkens and smells fragrant.
3. Add the onions, ginger and chili and fry over medium heat for 4–5 min until the onions are golden brown at the edges.
4. Stir in the turmeric, add the tomatoes, and fry uncovered for 5 min until the liquid has evaporated and the mixture collapses.
5. Fold in the crumbled paneer, season with salt and pepper, and cook for just 3 min more – any longer and it turns dry and squeaky.
6. Season to taste with garam masala and plenty of chopped cilantro and serve hot with roti or toast for breakfast.