Paneer bhurji

Paneer bhurji
  • Serves icon Serves 4 as a side dish
  • Time icon Hands-on time 25-30 min

Atul Kocchar’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.

Nutrition: per serving

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

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

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.
  4. Add the paneer, coriander and 1 tbsp water, season with salt, mix and cook for 1-2 minutes more, stirring occasionally. Serve hot.

delicious. tips

  1. 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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