Paneer Bhurji

INGREDIENTS

• 8 oz pack of paneer hand-crushed to crumbles

• 4 tablespoons vegetable oil

• ¾ teaspoon cumin seeds

• ¼ teaspoon turmeric powder

• 2-3 thai chile peppers sliced

• ¾ cup diced red onions

• 1 cup diced tomatoes

• ¼ teaspoon sugar

• ¾ teaspoon salt

• 1 teaspoon coriander powder

• ½ teaspoon garam masala

• ¼ teaspoon red chile powder

• Cilantro for garnish

METHOD

• Heat 4 tbsp oil in a thick-bottomed sauté pan over medium heat

• After heating the oil for 2-3 minutes, cast ¾ tsp cumin seeds in the oil.

• Cumin seeds will start sizzling, add 2-3 sliced thai chile peppers and ¼ teaspoon turmeric powder. Stir the peppers and let them get a pale charred skin

• Follow up with ¾ cup diced red onions and let them cook for 5-6 minutes.

• Add 1 cup diced tomatoes and immediately put ¼ teaspoon sugar and ¾ teaspoon salt. Salt and sugar will help break down the tomatoes fast.

• Combine ½ teaspoon garam masala, 1 teaspoon coriander powder and ¼ teaspoon red chile powder into the tomatoes.

• Cook this mixture for 7-8 minutes till the tomatoes lose their moisture and start secreting oil.

• Add hand-crushed paneer. Stir well so that the tomato-onion mixture gets incorporated in the paneer.

• As soon as the paneer looks golden and tomatoey, turn the heat off. Cooking more will dry out the paneer bhurji.

• Garnish with chopped cilantro and serve hot with a bread roll of your choice.