Name: Farali Paneer Bhurji
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 167 g Paneer, fresh, crumbled by hand; 1⅓ Tomato, finely chopped (if allowed in your fast); 1⅓ Green Chili Pepper, finely chopped; ⅔ tsp Ginger, grated; ⅔ tsp Cumin Seeds; ⅓ tsp Ground Black Pepper; ⅓ tsp Roasted Cumin Powder; ⅔ tsp Rock Salt, sendha namak, to taste; 1 tbsp Ghee; 2 tbsp Coriander Leaves, generously chopped

25 mintotal

20 min hands-on5 min hands-off

Prep 10 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Elevate the ghee to a steady medium heat within a robust frying pan.
Add the cumin seeds to the hot fat and let them crackle to release their aroma.
Fold in the grated ginger and the finely minced green chillies. Sauté for 30 seconds, until the kitchen fills with their aroma.
30 sec
Add the finely chopped tomatoes, if your fasting rules allow them. Turn up the heat for 3-4 minutes so they soften and release their juices. Mash them down with a spatula into a coarse base.
3–4 min
Infuse this foundation with the rock salt, sharp black pepper powder, and the deeply roasted cumin powder. Blend with absolute thoroughness.
Cascade the rustic, hand-crumbled paneer into the spiced tomato base. Toss the entire assembly with deliberate gentleness, ensuring the curds are coated without being pulverized.
Cook on a low flame for exactly 2 minutes, no longer. Any more and the paneer turns rubbery.
2 min
Turn off the heat. Fold in a generous handful of freshly chopped coriander straight away.
Transfer it quickly to a serving dish and bring it to the table while it is still steaming.

How to tell it's done

Soft, pillowy scrambles of paneer deeply infused with earthy cumin and fiery black pepper.

Getting it right

Tip

For an extra depth of flavor, you can squeeze half a lemon over the bhurji right after turning off the heat to add a sharp tang.

What to serve it with

A protein-packed meal when scooped up with hot Rajgira or Kuttu Parathas.

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Ingredients