Most home cooks have their go-to recipes for when they are out of ideas. I certainly do have a set of recipes or non-recipes that are a sure shot hit every-time. And by non-recipes I mean preparations that do not really need a fixed set of instructions. The non-recipe varies according to what is available in the kitchen. Speaking of availability of ingredients, I usually keep a few things in my fridge and freezer that come to the rescue when I am clueless about the menu. One of them is frozen Paneer. What that results in is delicious and creamy Paneer Bhurji that I serve with parathas or rotis smeared with some ghee.
Growing up in North India’s National Capital Region (NCR), Paneer was always something that was bought fresh from the dairy or dedicated Paneer Bhandaars or Halwais (sweetmeat shops). Every area had one or two experts that sold the freshest and softest paneer. But one very pertinent issue that arose in the 90s was adulteration of milk and of Paneer in small towns. So reputation was earned by customer reviews and even the slightest rumour about adulteration would cause people to avoid paneer all together or just make it at home.
Let’s make some creamy and delicious Paneer Bhurji!
Prep Time: 5 minutes; Cooking Time: 15 minutes; Total Time: 20 minutes
Serves 3; Yields 3
Ingredients
- Crumbled Paneer, preferably homemade 1 cup
- Onions, sliced, 1 big
- Tomato, 1, chopped
- Garlic, finely chopped, 1 clove
- Green Chilly, 1, slit lengthwise (optional)
- Salt to taste
- Black Pepper, a few cracks
- Red chilli powder, 1/2 teaspoon or according to your heat tolerance
- Tomato ketchup, 1 tsp (optional)
- Coriander Powder, 1 teaspoon
- Garam Masala powder, 1/4th teaspoon
- Fresh Coriander leaves, washed and chopped, 1 tablespoon
- Cooking Oil, 1 tablespoon or less (I used Canola)
Method
Start by gathering all the ingredients and preparing the vegetables according to the ingredient list. Slice the onions, chop the tomatoes and garlic. Place a pan on medium low heat. If you are using frozen paneer, let it thaw in bowl of hot water for 15 minutes.
Pour the cooking oil in the pan and wait till the oil heats up slightly. Sprinkle the whole cumin seeds and let them sizzle.
Let the cumin sizzle 
Add in the onions and green chilli
Next, add the sliced onions and green chilli (if using) and coat them in the oil by stirring. Cook the onions on medium low heat till they seem translucent.
Throw in the chopped tomato, salt, black pepper, red chilli powder and coriander powder. Stir the sizzling contents of the pan before adding chopped garlic. I like to add the garlic a bit later as I have found it to make the garlic flavour more prominent in dishes. Mix well to incorporate the spices and let this cook till the tomatoes are mushy.
Now prepare the paneer for the bhurji by crumbling it with your hands in a small bowl. If you are using homemade paneer, this won’t be difficult. If you are using frozen paneer, make sure to thaw it first crumbling it. Once thawed, drain the water well and use your hands to break the paneer into a mash or a bhurji.
Once the tomatoes have cooked to a mush and you see oil on the sides of the pan, add the crumbled paneer and stir it in. You will see the paneer turn red as it absorbs the masala from the pan. Mix well and add some tomato ketchup if using.
Let the paneer bhurji cook with the masala for 5- 7 minutes on medium low heat. While it cooks, prep the coriander leaves by washing them and chopping them finely.
Once the paneer bhurji is cooked, take it out in a bowl and sprinkle garam masala powder and chopped coriander on top.
Serve this comforting and tangy Paneer Bhurji with some garam Parathas for a hearty meal.
- Crumbled Paneer, preferably homemade 1 cup
- Onions, sliced, 1 big
- Tomato, 1, chopped
- Garlic, finely chopped, 1 clove
- Green Chilly, 1, slit lengthwise (optional)
- Salt to taste
- Black Pepper, a few cracks
- Red chilli powder, 1/2 teaspoon or according to your heat tolerance
- Tomato ketchup, 1 tsp (optional)
- Coriander Powder, 1 teaspoon
- Garam Masala powder, 1/4th teaspoon
- Fresh Coriander leaves, washed and chopped, 1 tablespoon
- Cooking Oil, 1 tablespoon or less (I used Canola)
- Start by gathering all the ingredients and preparing the vegetables according to the ingredient list. Slice the onions, chop the tomatoes and garlic. Place a pan on medium low heat. If you are using frozen paneer, let it thaw in bowl of hot water for 15 minutes.
- Pour the cooking oil in the pan and wait till the oil heats up slightly. Sprinkle the whole cumin seeds and let them sizzle.
- Next, add the sliced onions and green chilli (if using) and coat them in the oil by stirring. Cook the onions on medium low heat till they seem translucent.
- Throw in the chopped tomato, salt, black pepper, red chilli powder and coriander powder. Stir the sizzling contents of the pan before adding chopped garlic. I like to add the garlic a bit later as I have found it to make the garlic flavour more prominent in dishes. Mix well to incorporate the spices and let this cook till the tomatoes are mushy.
- Now prepare the paneer for the bhurji by crumbling it with your hands in a small bowl. If you are using homemade paneer, this won’t be difficult. If you are using frozen paneer, make sure to thaw it first crumbling it. Once thawed, drain the water well and use your hands to break the paneer into a mash or a bhurji.
- Once the tomatoes have cooked to a mush and you see oil on the sides of the pan, add the crumbled paneer and stir it in. You will see the paneer turn red as it absorbs the masala from the pan. Mix well and add some tomato ketchup if using.
- Let the paneer bhurji cook with the masala for 5- 7 minutes on medium low heat. While it cooks, prep the coriander leaves by washing them and chopping them finely.
- Once the paneer bhurji is cooked, take it out in a bowl and sprinkle garam masala powder and chopped coriander on top.
- Serve this comforting and tangy Paneer Bhurji with some garam Parathas for a hearty meal.
