Paneer Bhurji
A 10-minute weeknight champion — crumbled paneer scrambled with onions, ginger, kitchen-king masala and a touch of cream. Eats well in a wrap, on toast or with phulka.
Per serving
Ingredients
- 300 gPaneer, grated
- 3 tbspGhee
- 1/4 tspAsafoetida (hing)
- 1/2 tspAjwain
- 1/4 tspCumin seeds
- 1 tbspCrushed ginger
- 1/2 cupOnion, chopped
- 1Green chilli, chopped
- 1/2 tsp eachTurmeric, cumin powder, black pepper, coriander powder
- 1 tspKitchen-king masala
- 2 tbspFresh cream
- 1 tbspCashew-melon-seed paste
- 1 tbspSchezwan sauce
- 2 tbspCoriander leaves, chopped
- to tasteSalt
Method
- 1
Heat ghee in a kadhai. Add hing, ajwain and cumin seeds. As they sizzle, add the crushed ginger and chopped green chilli.
- 2
Tip in the chopped onion. Cook 5 minutes till translucent and just starting to gold at the edges.
- 3
Add turmeric, cumin powder, black pepper, coriander powder and salt. Toss 30 seconds.
- 4
Add the grated paneer. Toss on a medium flame for 4–5 minutes — you want the paneer warmed and lightly toasted, not melted.
- 5
Stir in kitchen-king masala, cashew-melon-seed paste, Schezwan sauce and cream. Cook 2 more minutes.
- 6
Off the heat, fold in chopped coriander. Serve immediately with phulka, pav, paratha or stuffed into a kathi roll.