- 2 tablespoons oil
- 2 medium onions finely chopped
- 1 teaspoon ginger garlic paste
- 1 green chili finely chopped
- 2 large tomatoes finely chopped
- salt to taste
- ½ teaspoon chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin/jeera powder
- ¼ teaspoon dry mango/amchoor powder
- ¼teaspoon garam masala
- 200g paneer/cottage cheese
- 3 tablespoons fresh cream/malai
- 2 tablespoons fresh coriander
- 1 teaspoon kasuri methi
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Heat oil in a kadai and then add onions and cook for 2-3 minutes or until golden brown.
- Add ginger garlic paste and some water. Cook for another minute.
- Add tomatoes, salt, green chilies and mix well. Cover it with a lid and cook till the tomatoes are soft and mushy.
- Add all the dry spices, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, amchoor powder and mix well.
- Add half cup of water and let it simmer on medium flame for a minute.
- Add crushed paneer and cook for 2 minutes. Do not over cook.
- Finally add fresh cream, coriander leaves and kasuri methi. Mix until well combined. Cook for another minute.
- Serve hot with paratha, roti or naan.
- Make sure to add water while cooking the masalas and before adding the paneer else the paneer bhurji will become dry.
- Always add fresh cream or malai for a creamy texture.
- Never cook for too long after adding the paneer, else the paneer will become hard and rubbery.