Step 1: Prepare the Base

Heat ghee in a pan. Add cumin seeds and let them splutter. Then add ginger-garlic paste and green chili paste, sautéing for a few seconds until fragrant.

Step 2: Sauté Onions and Spices

Add finely chopped onions to the pan and sauté until they turn soft and translucent. Once the onions are soft, add turmeric powder, chili powder, cumin powder, and coriander powder. Mix well and cook the spices for about 1-2 minutes until aromatic.

Step 3: Cook Tomatoes and Besan

Add chopped tomatoes to the pan and cook until they soften and the mixture starts to come together. Then, add besan (gram flour) and mix it thoroughly into the masala. Cook for 1-2 minutes, stirring constantly, to remove the raw taste of besan and add thickness to the bhurji.

Step 4: Add Paneer and Finish

Crumble the Noice Malai Paneer directly into the pan with the cooked masala. Give it a good toss to combine all ingredients. Add garam masala and cook for just one minute on the heat. Do not overcook the paneer to maintain its soft texture.

Step 5: Serve

Transfer the Paneer Bhurji to a serving bowl. Garnish with fresh coriander leaves and onion rings. Serve hot with Noice Amritsari Kulchas, chilled Noice Lassi, and Noice Kaju Katli.

• Do not overcook the paneer to keep it soft and fresh.

• Adjust green chili and chili powder according to your spice preference.

• Add green peas for a variation called Matar Paneer Bhurji.

• Incorporate bell peppers for added crunch and flavor.