This homestyle paneer bhurji gets ready in just 20 minutes. Enjoy it as a breakfast with bread toast or pav. It can be served as a main meal with roti or paratha.
1tablespoonCilantro or coriander leavesfinely chopped
Instructions
Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
Add chopped onion and sprinkle a little salt to speed up the cooking process, mix. Saute until onions are soft and bout to get light brown in color.
Add ginger paste, garlic paste, and green chili. Mix and saute for a minute or until the raw smell of ginger garlic goes away.
Add chopped tomatoes. Cook until tomatoes are soft (not mushy).
Add green and red peppers. Cook for 4-5 minutes or until peppers is almost soft.
Add remaining salt, red chili powder, turmeric powder, coriander powder and garam masala powder. Mix and cook for a minute. You’ll notice oil starts to separate from the sides.
Add crumbled paneer. Mix and cook for 2-3 minutes. Do not overcook otherwise paneer will turn chewy.
Lastly, squeeze fresh lemon juice and mix.
Garnish with freshly chopped cilantro and enjoy.
Notes
Keep the store-bought paneer in warm water for 15-20 minutes. So it gets soft and then it can be crumbled easily.
Do not cook paneer for more than 2-3 minutes after adding into the onion tomato masala. Overcooked paneer results in a chewy texture.
To get dhaba style smokey flavor, add ½ teaspoon of smoked paprika along with other spices. Or use the dhungar method using charcoal.