On Sunday, my husband suggested to have paneer Bhurji since we had some left in the fridge.
We had also some baguette and we thought that it would be great to eat the paneer bhurji with it.
Since the baguette was one day old, I put it for few minutes in the oven so it would get slightly toasted and it was delicious with the paneer bhurji.
– 300g of paneer (if fresh: mashed into a crumbly texture. I didn’t have it fresh and cut it into small cubes)
– 1 medium onion chopped
– 1 tomato chopped
– 1/4 tsp turmeric
– 1/4 tsp coriander powder
– 1/4 tsp garram massala (optional)
– 1/4 cumin seeds
– Heat the oil in a pan on a medium flame, till hot. Add the cumin seeds and fry till Théo starter to crack open
– Add the onions and fry till soft. Add the tomatoes and fry till the tomatoes are pulpy.
– Add spices and mix well. Fry for 2 minutes.
– Add the paneer. Mix well and cook for 2 more minutes. If the paneer gives off water at this stage, cook till the water has dried up. Turn off fire.
Season with salt, if desired. Garnish with the chopped fresh coriander and serve hot with Chapatis or Parathas, or baguette!