Paneer Bhurji
Paneer bhurji crumbles paneer into a quick scramble with onion, tomato and capsicum.
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20 mintotal
Prep 10 min · Cook 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Heat the cooking oil and butter together in a wide skillet over medium heat. Drop in the cumin seeds and allow them to crackle and bloom.
Introduce the finely chopped onions, green chillies, and ginger. Sauté patiently until the onions soften and adopt a light golden-brown hue.
Add the finely chopped capsicum to the skillet. Sauté briefly for 2 minutes—the objective is to lightly roast the peppers while fiercely retaining their structural crunch.
2 min
Incorporate the chopped tomatoes, turmeric, red chilli powder, pav bhaji masala, and salt. Mash the masala base down until the tomatoes break into a soft, cohesive reduction.
Fold in the freshly crumbled paneer. Mix it carefully so the crumbled cheese is coated all over by the spiced onion and tomato base.
Cook this mixture for exactly 2-3 minutes. Prolonged heat exposure will immediately turn the delicate paneer dry and rubbery.
2–3 min
Finish the scramble by dusting it with garam masala and a generous handful of fresh coriander leaves. Toss gently to combine.
Remove from heat entirely and serve while piping hot.
How to tell it's done
A succulent, slightly moist scrambled composition featuring dense, irregular paneer chunks accented by distinctly crunchy bits of onion and bell pepper.
Getting it right
Tip
Manually crumbling the paneer instead of using a grater is vital to preserving a hearty, meaty texture. The strategic inclusion of Pav Bhaji Masala imparts an unmistakable, robust Mumbai-street-food essence.
What to serve it with
Versatile. Scoop it up with buttered pav, roll it into a paratha as a kathi roll, or use it as a filling for a grilled sandwich.
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