Paneer
Paneer Bhurji
🌙 Night Before (optional)
- Crumble the paneer (400g) and refrigerate
- Chop capsicum (¾ cup), tomatoes (1 cup) and coriander (2 tbsp); refrigerate in a small container
Ingredients
Main
- Paneer, crumbled400g
- Tomatoes, chopped (2 medium)1 cup
- Capsicum, diced (1 medium)¾ cup
- Fresh ginger, grated1½ tsp
- Green chili, chopped1–2 (adults)
- Ghee or butter2 tbsp + ½ tsp
- Boiled potato (toddler, optional)½
Spices
- Cumin seeds1 tsp
- Hing¼ tsp
- Turmeric¼ tsp
- Kashmiri red chili powder½ tsp
- Coriander powder1 tsp
- Cumin powder½ tsp
- Garam masala¼ tsp
- Kasuri methi, crushed1 tsp
Finish & serve
- Saltto taste
- Fresh coriander, chopped2 tbsp
- Lemon juice, optional½ tsp
- Whole wheat roti or toast2 per adult
Method
👶 Toddler portion first (~5 min)
- Heat a small pan on low; add butter (½ tsp)
- Add cumin seeds (a pinch), let splutter
- Add tomatoes (2 tbsp) and capsicum (2 tbsp) from the chopped batch; cook 2 min until soft
- Add paneer (100g), turmeric (a pinch) and salt (a pinch); stir 1–2 min — keep moist
- Optional: mash in boiled potato (½) for extra calories
- Serve with soft roti or toast soldiers (1)
1 Build the base
- Heat ghee (2 tbsp) in a wide pan on medium-high
- Add cumin seeds (1 tsp); splutter 20 sec
- Add hing (¼ tsp) and ginger (1½ tsp); stir 30 sec
- Add green chili (1–2); cook 20 sec
- Add remaining tomatoes (¾ cup + 2 tbsp); cook 4–5 min until oil separates
- Add remaining capsicum (½ cup + 2 tbsp); stir-fry 2 min, keep slight crunch
2 Spice and finish
- Add turmeric (¼ tsp), red chili powder (½ tsp), coriander powder (1 tsp), cumin powder (½ tsp) and salt (to taste); stir 30 sec
- Add remaining paneer (300g); fold gently — don't mash
- Cook 2–3 min; add garam masala (¼ tsp) and kasuri methi (1 tsp)
- Finish with lemon juice (½ tsp); garnish with coriander (2 tbsp)
- Serve with roti or toast (2)
Tip High heat when cooking tomatoes is key — it develops flavor fast. Don't overcook after adding paneer; it should stay soft and moist.