Spicy Paneer Bhurji (Scramble)

1. 1
   prep

   Crumble the paneer.

   Break the block of paneer into small, uneven pieces using your fingers. Don't crumble it too fine — some larger chunks give the bhurji a nice bite.

2. 2
   temper · ~1 min

   Crackle the cumin seeds.

   1.Heat oil in a kadai or wide pan over medium heat until shimmering.

   2.Add cumin seeds and let them sizzle and turn fragrant (30 sec).

   TIPWatch the cumin closely — it burns fast and turns bitter.
3. 3
   saute · ~5 min

   Sauté onions, ginger, garlic, and green chilies.

   1.Add chopped onions and sauté until soft and translucent (3-4 min).

   2.Add chopped ginger, garlic, and slit green chilies. Sauté until the raw smell disappears (1 min).

   TIPDon't brown the onions — keep them soft and translucent for the right texture.
4. 4
   saute · ~5 min

   Cook the tomatoes with spices.

   1.Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder.

   2.Cook until the tomatoes soften completely, release their juices, and the oil begins to separate at the edges (4-5 min).

   TIPMashing the tomatoes with the back of your spatula speeds up the breakdown.
5. 5
   saute · ~3 min

   Add the crumbled paneer and mix.

   1.Add the crumbled paneer and salt to the pan.

   2.Stir gently to coat the paneer evenly with the masala without breaking the chunks.

   3.Cook on medium-low heat for 2-3 minutes until the paneer is heated through.

   TIPOvercooking makes the paneer rubbery — just warm it through.
6. 6
   mix · ~1 min

   Finish with garam masala, kasuri methi, and lemon juice.

   1.Sprinkle garam masala and crushed kasuri methi over the paneer.

   2.Add lemon juice and stir gently to combine.

   3.Turn off the heat.
7. 7
   garnish

   Garnish with fresh coriander leaves and serve hot.

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