Paneer Bhurji.

~30 minutes estimated. Keep the mixture moist; extended cooking can make paneer dry.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 14.11 oz by weight paneer, crumbled
• 3.53 oz by weight bell pepper, finely diced
• 2 tbsp chopped cilantro

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Add diced pepper to the cooked masala and sauté until just tender.

4. 04

   Fold in crumbled paneer. Cook briefly, stirring gently, until heated through. Finish with cilantro.

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