Paneer Bhurji

Estimated — 5 ingredients not in food database (100% mass accounted for)

Contains: dairy

• Coriander leaves

  chopped

  15 ml

• Coriander powder

  5 ml

• Cumin seeds

  5 ml

• Oil

  20 ml

• Paneer

  crumbled

  200 g

• Red chili powder

  5 ml

• Salt

  to taste

• Tomato

  finely chopped

  1 pc

• Turmeric powder

  5 ml

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Method

1. 1Heat 20 ml of oil in a non-stick pan over medium heat.
2. 2Add 1 teaspoon cumin seeds and let them sizzle for 10 seconds until fragrant.
3. 3Add 1 finely chopped tomato and sauté for 4–5 minutes until soft and mushy.
4. 4Stir in 1 teaspoon ground turmeric, 1 teaspoon ground coriander, and 1 teaspoon red chili powder. Cook for 1 minute to release the aroma.
5. 5Add 200 g of crumbled paneer and gently mix to coat with the spice mixture.
6. 6Cook for 3–4 minutes, stirring occasionally, until the paneer is heated through and slightly golden at the edges.
7. 7Season with salt to taste and stir in 1 tablespoon fresh coriander leaves.
8. 8Remove from heat, cover, and let it rest for 2 minutes before serving.