Name: Paneer Matar Bhurji
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Paneer, crumbled by hand; 50 g Green Peas, boiled or frozen; 1 large Onion, finely chopped; 1 large Tomato, finely chopped; 2 Green Chili Pepper, finely chopped; 1 tsp Ginger-Garlic Paste, fresh; 1 tbsp Butter, or ghee, for richness; 1 tbsp Cooking Oil, prevents butter from burning; 1 tsp Cumin Seeds, jeera; ¼ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; ½ tsp Garam Masala, for aroma; 1 tsp Salt, to taste; 3 tbsp Coriander Leaves, generously chopped

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat the oil and butter together in a pan over medium heat. Add the cumin seeds and let them sizzle.
Add the finely chopped onions and sauté until they turn translucent and light pink. Do not brown them completely to keep the bhurji sweet and soft.
Add the ginger garlic paste and finely chopped green chillies. Sauté for a minute until the raw smell disappears.
Add the finely chopped tomatoes along with turmeric powder, red chilli powder, and salt. Cook until the tomatoes are mushy and release butter from the sides.
Toss in the green peas. Stir well and cook for 2 minutes so they absorb the masala flavor.
2 min
Add the crumbled paneer to the pan. Mix gently but thoroughly. Cook for just 2-3 minutes; overcooking will make the paneer rubbery and dry.
2–3 min
Sprinkle the garam masala and the fresh coriander. Give it a final toss and turn off the heat immediately.

How to tell it's done

Soft, moist, melt-in-the-mouth paneer crumbles interspersed with sweet pops of green peas in a buttery masala base.

Getting it right

Tip

Always crumble the paneer by hand instead of grating it. Hand-crumbled paneer retains slightly larger, uneven chunks that provide a much better, juicier texture.

What to serve it with

Incredibly versatile—serve it with hot Parathas, stuff it in a sandwich, or roll it in a Chapati for a quick lunchbox meal.

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