Paneer Bhurji: Scrambled Paneer with Indian Flavors

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

2Add the finely chopped onions and sauté until they turn translucent.

3Stir in the green chilies (2) and cook for another minute.

4Add the chopped tomatoes and cook until they soften and release their juices.

5Sprinkle in the turmeric powder (½ teaspoon), red chili powder (1 teaspoon), and salt. Mix well and cook for 2-3 minutes until the spices are well combined with the tomato (1 medium)-onion (1 medium) mixture.

6Add the crumbled paneer (250 grams) to the pan and mix gently to combine with the spiced mixture.

7Cook for another 3-4 minutes, stirring occasionally, until the paneer (250 grams) is heated through and well coated with the spices.

8Sprinkle garam masala (½ teaspoon) and chopped coriander leaves on top, mixing gently to incorporate.

9Remove from heat and serve hot with parathas or bread.