Paneer Bhurji or Scrambled Paneer.It's made of paneer, which you can substitute with tofu if you are vegan. This is great any time of the day, on toast at breakfast or with naan or roti for lunch or dinner. It even makes a perfect sandwich filling!
Ingredients
150 g paneer, scrambled between your fingers or grated.
1/2 medium onion, finely diced.
1/2 medium tomato, finely diced.
2 cloves garlic, crushed.
1 inch ginger, crushed.
2 green chillies, finely chopped.
2 tsp Oil.
1/4 tsp turmeric powder.
1/2 tsp red chilli powder or Kashmiri chilli powder.
1 tsp Kasoori methi (dried fenugreek leaves).
Salt to taste.
Coriander to garnish.
Preparation
1. Heat oil in a pan on medium high. Add a few cumin seeds to test it is ready, and then add all the cumin seeds.
2. Add the garlic, ginger and chillies and give the pan a good mix.
3. Cook for 2-3 minutes and then add the onions. Stir well.
4. Let the onions cook for about 8 minutes, softening but overcooked. Add the turmeric, chilli powder and salt to taste. Give the pan a thorough mix.
5. After a further few minutes of letting the spices mix through, add the tomatoes and stir well.
6. After letting the tomatoes cook for about 5 minutes, add the paneer and stir well. It's important to make sure all the spices coat the paneer well. Let this cook for 5 minutes.
7. Taste and adjust any spices, and now add the Kasoori methi. You can now give it a final stir and turn off the heat.
8. Serve it with a sprinkling of freshly chopped coriander.
