Paneer is one of my favourite ingredients and I prepare a dish with paneer atleast twice in a week. I don’t usually make cubed paneer but store it as crumbled paneer. This comes very handy while making rotis or side dishes. Though hubby is not a great fan of paneer, he likes this bhurji very much. This dish is so versatile. You can relish it as it is or as a side dish for rotis or as a filling for sandwiches or as a filling for samosas and parathas. How good is this. So make one dish and use it in variety of dishes. This dish is so easy to put together. Last time I made it, I added pepper powder instead of red chilly powder and it gave a nice flavour to the dish. I remembered the egg scramble mom used to make when I was a kid. You can even add this to fried rice or noodles to make a hearty dish.
Crumbled Paneer-2 cups
Cumin Seeds-1 tsp
Coriander Powder-1 tsp
Garam Masala Powder-1/4 tsp
Pepper Powder-1/4 tsp (or to taste)
Coriander Leaves-2 tbs
Heat oil in a pan and add cumin seeds.
When they crackle, add in the onions and saute until golden.
Add the tomato and saute until it is completely cooked.
Now add salt, coriander powder, pepper powder, garam masala and cook for a minute on low flame.
Add the crumbled paneer and stir on low flame for 10 minutes.
Add coriander leaves and remove from flame.
Serve hot along with roti or rice.