Paneer Bhurji

If you're looking for a quick and easy meal, I've got just the thing for you! With just a few ingredients, you can whip up a delicious and light lunch in no time. Trust me, it's super simple!

INGREDIENTS

• 1 tbsp oil

• 1 tbsp ghee (clarified butter)

• ¼ tsp fennel seeds

• ½ tsp cumin seeds

• ¼ tsp asafetida (hing)

• 1 onion, diced

• ginger, garlic, & Thai chilli paste

  • 4-5 thai chillies

  • 1 inch ginger

  • 4-5 garlic cloves

• 2 tomatoes, diced

• masala mix

  • 1 tbsp coriander powder

  • 1 tsp turmeric

  • 2 tsp red chilli powder

  • 1 tbsp pav bhaji masala

  • ¾ tsp salt*

• 250 grams of crumbled paneer

• cilantro to garnish

• lemon to taste

DIRECTIONS

1. Heat your ghee and oil in a pot, and add your fennel and cumin seeds.

2. Once the cumin and fennel are sizzling, add in your hing. 

3. When the hing is aromatic, add onions, ginger-garlic-chili paste, and a pinch of salt. Cook until the onions are translucent, about 5 minutes. 

4. Add in the diced tomatoes and cook until they are soft, about 3 minutes. 

5. Mix in the masala mix, and add in the crumbled paneer. 

6. Cook the paneer for 3 minutes, stirring constantly, and then take the curry off the heat. 

7. Add in lemon juice to taste. 

8. Serve, garnishing with cilantro. Enjoy!

This curry goes well with roti, rice, or bread. 

*Please note that I use Himalayan pink salt, which has less salt punch than other salts. Please adjust the salt to your taste.