Paneer Bhurji

Freshly grated paneer cooked with onions, tomatoes and a fragrant tempering of Sanam cumin seeds in ghee or sunflower oil. Seasoned with Sanam turmeric powder, cumin powder, coriander powder and garlic powder, then finished with plenty of fresh parsley and mint. A simple, flavour-packed vegetarian dish that’s perfect with warm flatbreads or rice.

Ingredients: 

• 400 g paneer, grated
• 2 tbsp ghee or sunflower oil
• 1 tsp Sanam cumin seeds
• 1 large red onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 green chilli, finely chopped (optional)
• ½ tsp Sanam turmeric powder
• 1 tsp Sanam cumin powder
• 1½ tsp Sanam coriander powder
• ½ tsp Sanam garlic powder
• Salt, to taste
• 2 tbsp water, if needed
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh mint, finely chopped

To Garnish

• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped

Method

1. Grate the paneer using the coarse side of a grater and set aside.
2. Heat the ghee or sunflower oil in a large frying pan over medium heat. Add the Sanam cumin seeds and fry for 20–30 seconds until aromatic and lightly crackling.
3. Add the chopped onion and sauté for 6–8 minutes until softened and lightly golden. Stir in the green chilli, if using.
4. Add the chopped tomatoes and cook for 5–7 minutes until softened and beginning to break down.
5. Lower the heat slightly and stir in the Sanam turmeric powder, cumin powder, coriander powder and garlic powder. Cook for 1 minute, stirring continuously. Add a splash of water if the mixture becomes too dry.
6. Fold in the grated paneer and season with salt. Cook gently for 3–4 minutes, stirring frequently so the paneer absorbs the flavours without becoming dry.
7. Stir through the chopped parsley and fresh mint. Taste and adjust seasoning if necessary.
8. Transfer to a serving dish and garnish with the remaining parsley and mint.