Step-by-Step Instructions

1. 1.Prepare the Base

   Heat 3 tablespoons of oil in a pan. Add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Once they splutter, add 1 big chopped onion and 1 teaspoon of salt. Mix well and sauté until the onions change color to golden brown.

2. 2.Add Aromatics and Spices

   Add 4 chopped green chillies, a few curry leaves, 1/4th teaspoon of turmeric powder, and 1/2 tablespoon of ginger garlic paste. Mix well and sauté until the raw aroma of ginger garlic paste disappears, about 1-2 minutes.

3. 3.Cook Tomatoes

   Add 5 big chopped tomatoes and 1 1/2 tablespoons of red chili powder. Mix everything thoroughly. Close the pan with a lid and cook for 10 minutes until the tomatoes are soft and mushy. After 10 minutes, open the lid and mash the tomatoes well with the back of your spoon to form a smooth gravy.

4. 4.Season and Add Dairy

   Add 1/2 tablespoon of Kasoori Methi, 1 teaspoon of coriander seeds powder, 1/4th teaspoon of garam masala powder, and salt as required (adjusting to taste). Mix well. Then, add 2 tablespoons of Malai (cream) and 180g of crumbled paneer. Mix everything gently until well combined.

5. 5.Simmer and Finish

   Close the pan with a lid and simmer for 10 minutes, stirring occasionally in between to prevent sticking. After 10 minutes, open the lid; you will see oil releasing from the sides. Finally, add a small bunch of fresh coriander leaves and mix well. Your Paneer Bhurji is ready to be served.