Paneer Bhurji

1Heat oil (2 tbsp) in a pan over medium heat.

2Add cumin seeds (½ tsp) and let them splutter.

3Add chopped onions and sauté until they turn translucent.

4Stir in ginger-garlic paste (1 tsp) and green chilies, (2) sauté for a minute until fragrant.

5Add chopped tomatoes and cook until they soften and the oil (2 tbsp) starts to separate from the masala.

6Sprinkle turmeric powder (½ tsp), red chili powder (½ tsp), coriander powder (½ tsp), cumin powder (½ tsp), garam masala (½ tsp), and salt. Mix well to combine.

7Add crumbled paneer (250 g) and gently mix it with the masala.

8Crush kasuri methi (½ tsp) between your palms and sprinkle over the paneer (250 g) bhurji.

9Cook for another 2-3 minutes, stirring occasionally.

10Garnish with freshly chopped coriander leaves.

11Serve hot with roti, naan, or rice.