Atul Kochhar’s paneer bhurji

  • Portion size: Serves 4 as a side dish
  • Hands-on time 25-30 min
  • Difficulty: easy
Recipe by: Chef Atul Kochhar

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.

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Ingredients

  • 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
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Method

  1. 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.
  2. Add the vine tomatoes and 2 tbsp water, mix well and cook over a low heat for 2-3 minutes, stirring all the time.
  3. 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.
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  5. Add the paneer, coriander and 1 tbsp water, season with salt, mix and cook for 1-2 minutes more, stirring occasionally. Serve hot.

Nutrition

  • 126kcals Calories
  • 8.5g (2g saturated) Fat
  • 7.8g Protein
  • 3.9g (3.6g sugars) Carbs
  • 1.4g Fibre
  • 0.1g Salt

Cook smarter

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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