Paneer Bhurji (the lazy-day hero)
What you need
- Paneer – 200–250 g, crumbled (hands > grater)
- Onion – 1 medium, finely chopped
- Tomato – 1 large, finely chopped
- Green chili – 1 (optional, but nice)
- Ginger-garlic – 1 tsp
- Oil or butter – 2 tbsp
- Turmeric – a pinch
- Red chili powder – to taste
- Garam masala – ½ tsp
- Salt – to taste
- Fresh coriander – for topping
- Optional fun stuff: capsicum, peas, or a spoon of cream
How to make it
1. Start the base
- Heat oil or butter in a pan.
- Add onion, cook till soft and slightly golden.
- Add ginger-garlic + green chili.
- Cook till it smells like “yes, this is going to be good.”
2. Tomatoes + spices
- Add tomatoes, turmeric, chili powder, and salt.
- Cook till tomatoes go soft and mushy and oil peeks out.
3. Add paneer
- Throw in the crumbled paneer.
- Mix gently. Don’t overcook — paneer hates that.
- Cook for 2–3 minutes only.
4. Finish strong
- Add garam masala.
- Taste, adjust salt/spice.
- Sprinkle coriander.
- Optional: add a little butter or cream if you’re feeling fancy.
How to eat it
- With roti or paratha
- Stuff it inside bread / sandwich
- Or eat it straight from the pan (no judgment)
