Recipe: Sangita's Paneer Bhurji

Feeling too lazy to prepare an elaborate meal?

Try Sangita Agrawal's Paneer Bhurji.

It can be made in a jiffy if you happen to have paneer stored in your fridge or freezer.

It goes well with steamed rice or rotis and is a great way to add protein to your diet.

Sangita spent a lot of her teen years watching her mom cook and then began to experiment on her own.

Paneer Bhurji

Serves: 2

Ingredients

• 1 cup crumbled paneer or cottage cheese
• 1 tbsp ghee or oil
• 1 tsp jeera or cumin seeds
• 1 green chilly, chopped
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• 1 medium onion, chopped
• 1 tomato, chopped
• ¼ tsp haldi or turmeric
• 1 tsp dhania or coriander powder
• ½ tsp chilly powder
• ¼ tsp garam masala
• ½ tsp jeera or cumin powder
• Salt to taste
• 1 tbsp chopped green dhania or coriander or cilantro, for garnish
• ½ lime, juiced, for serving

Method

• Heat ghee or oil in a heavy-bottomed kadhai or pan.
  Add the cumin and let it crackle.
  Add the garlic, ginger, green chilly and let it fry for a few seconds.
  Add the onions and saute till translucent.
  Now add the tomatoes, turmeric, chilly, coriander powder and mix.
  Let it cook for a few minutes.
  Add the paneer, garam masala, cumin powder, salt and stir for a minute till well combined.
• Take off heat and add lemon juice and chopped coriander.
  Serve with phulkas or parathas.

Editor's Note: Vegans can replace the paneer with crumbled tofu.

For a Jain version, omit the onions.

Spice up the bhurji further with a dash of chaat masala and/or ½ tsp kasuri methi or dried fenugreek and ½ a capsicum, chopped.

Paneer Bhurji can be converted into sandwiches. Place 3-4 tbsp of the bhurji on a slice of buttered bread and cover with a second buttered slice and grill for 5-8 minutes and serve with chutney or ketchup.

Sangita Agrawal lives in Mumbai and publishes the food blog Bliss of Cooking.

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