Who doesn’t love Paneer? If you are from India, especially from the Northern and Western part of India, you know how ubiquitous Paneer is to our meals. Curries made from Paneer were a treat for us. Paneer Butter Masala or Paneer Tikka Masala was my favorite curry to order in a restaurant, with some Naan or Kulchas. Paneer is a very versatile ingredient. You can make curries with it, or make fillings for parathas. You can also make some appetizers like samosas or puffs with a paneer filling.
Paneer Bhurji is a very simple dish, a one pot meal and can be ready in under 10 minutes. The 10 minute part is my most favorite one. You can eat it as a curry with some chapatis, rotis or parathas. It can also be eaten as is, just a scrambled cottage cheese bowl. I always pair it with some parathas, mango pickle and some sirke wale pyaaz (onions marinated in vinegar).
- 2 cups shredded or crumbled paneer (cottage cheese)
- 1 small onion, finely chopped
- 1-2 small tomatoes, finely chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 tsp garam masala powder
- pinch of hing (asafoetida)
- salt, as per taste
- 2 tbsp oil
- 2-3 bay leaves
- 1/2 tsp cumin seeds
- 2-3 chopped green chilies (use as much heat as you want)
- chopped coriander, for garnish
- Heat oil in a pan. Add in cumin seeds, bay leaves and hing.
- Next add chopped onions and green chilies. Sautee for 2-3 minutes.
- Once the onions are translucent, add in chopped tomatoes. Mix everything and let the tomatoes cook for a while.
- Now add the spices- turmeric powder, red chili powder and garam masala. Let the spices cook for 2-3 minutes.
- Now add shredded paneer and mix lightly. Don’t over-mix or the paneer will turn into a mush.
- Cook for 2 minutes for 2 minutes and it is all done.
- Squeeze lemon juice on top and garnish with coriander and enjoy the paneer Bhurji with some hot chapatis or parathas.