Paneer Bhurji Recipe (Scrambled Paneer Curry)
Ready in 25 minutes, this comforting vegetarian main starring the crumbly Indian cheese is perfect for packed lunches and picnics.
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Cooking tools:
- Grater
- Microplane
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Colander
- Wooden spoon
- Serving platter
Ingredients
- 1 Tbsp. plus 2 tsp. sunflower or vegetable oil
- 1 tsp. cumin seeds
- 1 tsp. black mustard seeds
- 3 medium shallots, finely chopped (about 1 cup)
- 4 large garlic cloves, grated
- One 2-in. piece fresh ginger, peeled and grated
- 2–3 medium green chiles, finely chopped
- 2 medium tomatoes, coarsely chopped
- Kosher salt
- 1 tsp. ground turmeric
- ½ cup frozen peas, soaked in water and drained just before adding
- 8 oz. paneer, coarsely grated or crumbled
- 1 tsp. garam masala
- Small handful of cilantro leaves, coarsely chopped
- Flatbread, sliced onion, and chutney, for serving (optional)
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