Paneer Bhurji

Everybody loves paneer (Indian cottage cheese). Every non-Indian friend of mine considers it a delicacy and always expects to have it at every Indian meal. Since it’s so popular, there are dozens of different dishes that can be prepared with it. Bhurji is one such a simple, but tasty dish. The paneer is grated into the usual spice foundation consisting of onions, garlic, and tomatoes.

Ingredients:

1. A block of thawed paneer (about 7 ounces, or 200 gms), grated or crumbled.
2. 1 red onion, finely diced
3. 2 tomatoes, finely diced
4. a drizzle of tomato ketchup (optional)
5. 1 tablespoon ginger garlic paste (made from 4 garlic cloves and an inch block of fresh ginger)
6. 2 green chillies, minced
7. 2 tablespoons olive oil, or vegetable oil
8. 1 teaspoon cumin seeds / jeera
9. 1 teaspoon turmeric powder
10. 1 teaspoon coriander powder
11. 1.5 teaspoons garam masala
12. ¼ cup chopped coriander leaves / cilantro
13. juice of half a lemon
14. 1 teaspoon salt (as per your taste)

Preparation:

1. Heat the oil along with the cumin seeds, so that the cumin flavors slowly seep into the oil. When the cumin begins to sizzle, add the green chillies and chopped onion and satue on medium heat until the onions turn translucent.
2. Add the ginger garlic paste (it doesn’t have to be a fine paste. I usually crush the two together in a mortar and pestle). Saute with the onions for 1 minute. Do not let the garlic burn.
3. Add salt, turmeric powder, coriander powder, and garam masala. Mix well for about 30-40 seconds and let the spices combine and fry a bit with the onion and ginger-garlic.
4. Add the chopped tomatoes and mix well with the spices. Slightly reduce the heat and keep stirring the tomatoes now and then till they wilt and release their juices.
5. At this point, drizzle just a bit of tomato ketchup (optional) to give a little bit of volume to the curry. Cook for about 5 minutes.
6. Add the grated paneer to the masala and stir well to combine. Cook for another 5 minutes to allow the paneer to soak the spices.
7. Finally, remove from heat and garnish with a squeeze of lemon and lots of coriander leaves.

This is a great side-dish with roti and rice.