Paneer Bhurji

Ingredients

• Paneer Saag

  Sainsbury's

  100g

• Ginger

  Spices, ground

  100g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chili

  No beans, canned entree

  100g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• oz Ghee

  Swad

  100g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Fennel seed

  Spices

  ¼ tsp, whole or 0.5g

• Onions

  Raw

  1 medium or 110g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Salt

  Table

  ¾ tsp or 5g

• Cilantro

  Coriander - Freshdirect

  2 tablespoon or 2g

• Lemon juice

  Raw

  100g

Directions

1. Start by crumbing the paneer with your hands and then set it aside. Also crush the ginger, garlic and chilies using a mortar and pestle and set aside.
2. Put a pan on medium heat and add the oil and ghee to it. Add the cumin seeds and fennel seeds and let them sizzle and then add the hing and stir.
3. Now, add the chopped onion, along with crushed green chilies, ginger and garlic. Stir and cook for 5 minutes until it turns light golden brown in color.
4. Add the chopped tomatoes and cook for 3 minutes until softened.
5. Now, add all the spices- coriander powder, pav bhaji masala, turmeric and red chili powder. Also add the salt, mix and cook the spices for 30 seconds.
6. Add the crumbled paneer and mix until the paneer is mixed well with rest of the masala. Cook the paneer for 2 to 3 minutes only. Do not overcook else it will become rubbery and chewy.
7. Add in freshly chopped cilantro and squeeze in some fresh lemon juice and serve paneer bhurji with paratha or on a toast!
8. (source: https://www.cookwithmanali.com/paneer-bhurji/)