Paneer Bhurji

🔥 Prep

• Crumble the 250g paneer into small pieces using your hands or a fork.
• Peel and finely chop the 1 onion.
• Dice the 1 tomato into small cubes.
• Measure out 50g green peas (if frozen, thaw and drain).
• Finely chop the 2 green chillies (adjust to taste).
• Grate or mince 1 tsp ginger.
• Measure out 0.25 tsp turmeric powder.
• Measure out 2 tbsp butter and 1 tsp salt, keeping them ready.

🔥 Cook

• 1. Heat the 2 tbsp butter in a non-stick skillet over medium heat until melted and foamy.
• 2. Add the chopped onion and sauté for 2-3 minutes until translucent.
• 3. Stir in the minced ginger, chopped green chillies, and turmeric powder; cook for 30 seconds until fragrant.
• 4. Add the diced tomato and a pinch of salt; cook for 3-4 minutes until the tomato softens and releases its juices.
• 5. Add the 50g green peas and stir; cook for 2 minutes until peas are heated through.
• 6. Increase heat to medium-high and add the crumbled paneer; gently break it up with a spatula and stir to combine.
• 7. Cook the paneer mixture for 4-5 minutes, stirring occasionally, until the paneer is lightly golden and well coated with the masala.
• 8. Reduce heat to low, taste and adjust salt if needed; cook for an additional 1 minute to let flavors meld.
• 9. Remove from heat and optionally garnish with fresh coriander leaves (if available).

🔥 Serve

• Serve the paneer bhurji hot, straight from the skillet.
• Pair with warm Indian breads such as roti, paratha, or naan.
• Accompany with a side of plain yogurt or raita and a wedge of lemon for extra brightness.
• Garnish with chopped fresh coriander for a fresh finish.