Atul Kochhar’s paneer bhurji
- October 2015
- Serves 4 as a side dish
- Hands-on time 25-30 min
Atul Kochhar’s recipe, made with fresh Indian cheese, was inspired by the late Indian food writer Tarla Dalal, who is one of the heroes of Indian cuisine.
- 8.5g (2g saturated)
- 3.9g (3.6g sugars)
- 2 tbsp cold-pressed rapeseed oil or sunflower oil
- 1 tsp cumin seeds
- ½ red onion, finely chopped
- 2 vine tomatoes, finely chopped
- ½ tsp pav bhaji masala (see Know-how)
- ¼ tsp ground turmeric
- ½ tsp chilli powder
- 1 tsp finely chopped green chillies
- 125g paneer, coarsely grated
- 1 tbsp finely chopped fresh coriander
- Heat the oil over a medium heat in a large frying pan and add the cumin seeds. When the seeds start to crackle, add the onion and cook over a high heat for 3-4 minutes.
- Add the vine tomatoes and 2 tbsp water, mix well and cook over a low heat for 2-3 minutes, stirring all the time.
- Add the pav bhaji masala (if using), ground turmeric, chilli powder, green chillies and (if it looks dry) 1 tbsp water. Mix well and cook on a medium heat for 1-2 minutes, stirring continuously.
- Add the paneer, coriander and 1 tbsp water, season with salt, mix and cook for 1-2 minutes more, stirring occasionally. Serve hot.
Pav bhaji masala is a spice mix used in Bombay street food – it has complex layers of flavour. Buy it at online retailers such as spicesofindia.co.uk. If you can’t get hold of any, it’s fine without.
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