Paneer Bhurji with Onion, Tomato and Coriander
Lalkila Kitchen · Lalkila · Vegetarian · Paneer · Main dishes · Breakfast · Punjabi cooking · Pan cooking
Crumbled paneer folds into cooked onion-and-tomato masala for a semi-dry dish.
Ingredients
- 250g paneer, coarsely crumbled
- 3 tablespoons oil
- ½ teaspoon cumin seeds
- ½ cup finely chopped onion
- 1 teaspoon ginger-garlic paste
- 1 chopped green chilli
- 1 cup finely chopped tomato
- ¼ teaspoon turmeric
- ½ teaspoon chilli powder
- ½ teaspoon ground coriander
- ¼ teaspoon garam masala
- Salt to taste
- 3 tablespoons chopped coriander leaves
Method
- Crackle cumin in the oil over medium heat. Add onion and soften.
- Stir in ginger-garlic paste and chilli; cook until the raw paste smell fades.
- Add tomato and cook until soft and cohesive. Stir in ground spices and salt.
- Fold in crumbled paneer. Heat briefly, stirring gently, until hot throughout.
- Finish with coriander leaves and serve.
Cooking notes
Cook the tomatoes before adding paneer. Brief final heating helps avoid dry, firm curds.
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Source and adaptation
Adapted from Dassana Amit, Paneer Bhurji, Dassana’s Veg Recipes. Original recipe.
Chooses 250g paneer, one chilli and lower garam masala.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.