Paneer Bhurji is a very popular and spicy Indian dish prepared with crumbled paneer saut ed with aromatic spices, vegetables, and herbs. This quick and versatile delicacy is often relished either as a light dinner or as a wholesome side-course dish. The onions get chopped fine, and so do the tomatoes and green chillies. Then, all of these are saut ed in oil or ghee till soft and golden in colour. Aromatics include turmeric, cumin, coriander, and garam masala, making this mixture of food fragrant as a base. Crumbled paneer follows this spicy mixture to absorb that richness in flavour and creaminess. Variations with other vegetables like chime peppers, peas, or carrots will also make Bhurji all the more nutritious and colourful. Sprinkle new coriander to clear it out and improve it with a crush of lemon juice, bursting with freshness and tang.It is basically served with parathas or chapatis and as a sandwich or wrap filling. With its strong, savoury taste and texture, this dish is dear not only to vegetarians but also to non-vegetarians. Not only is paneer bhurji delicious, but it's also quick and convenient for a healthy dinner, which is perfect to serve at any meal of the day. Let's try out the paneer bhurji recipe.

• 250 gms paneer
• 1 onion
• 2 tomatoes
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• Salt
• 1 tsp ginger garlic paste
• 1 tsp cumin seeds
• 2 tbsp cooking oil

• Take 250 gm of paneer and smash it into small pieces. Dig in and get your hands on the business. You could also use a fork to do this. Put the paneer aside, we will add it to the cooked masala later.
• In a large pan, heat 2 tbsp of oil over medium heat. Add 1 tsp of cumin seeds to that. Let the cumin seeds sputter and spread the aroma for about 30 seconds.
• Add to this pan, 1 finely chopped onion. Saute the onions until they turn golden brown, stirring occasionally for proper cooking. This step adds a rich flavour to the base.
• Add about 1 tsp of ginger-garlic paste to your pan and mix well with the onions. Saut for about a minute on medium heat till the raw smell of the paste evaporates, and you are left with a fragrant aroma of the blended onions, ginger and garlic.
• Add 2 finely chopped tomatoes to this pan. Saut the tomatoes until they get soft and tender. This step ensures that your base becomes smooth or "makkhan" and flavourful for the bhurji.
• Add the condiments, 1/2 tsp of turmeric powder, 1 tsp of lal mirch powder, 1 tsp of coriander powder, and salt to taste when the tomatoes are well cooked. Mix well in such a way that all flavours get combined with the tomato-onion blend. Let it cook for 2-3 minutes so that the flavours infuse into the base.
• Add the broken piece of paneer to the kadhai now, and mix well in the spiced tomato mixture. The colour of the paneer will be coated in the different flavours. Stir the mixture for 5-7 min at intervals to avoid charring and see that the cooking is properly done.
• Wash a cup of coriander a few times and strain out the excess water. Chop them roughly and add them to the kadhai. This gives a fresh and aromatic taste to the bhurji. Cook for a couple of minutes more, allowing the coriander to get mixed into the preparation.
• Turn off the heat once cooked. Transfer the paneer bhurji to a serving bowl.
• You may sprinkle a little more chopped coriander leaves on top for that rich colour.
• Serve this bhurji hot with parathas and chapatis, as sandwich fillings, as wrap fillings. If you liked and enjoyed this recipe of Paneer bhurji, don't forget to share it with your friends and family.