Cook Out | Creamy cheese comfort

Chef Aditya Bal lends a twist to a north Indian dish in his first cookbook, 'The Chakh le India Cookbook'

Amritsari Paneer Bhurji

Serves 3-4


400g fresh paneer (cottage cheese)

1 tsp refined oil

2 tbsp butter

1 tsp cumin seeds

1/4-inch cassia stick

1 medium-sized onion, finely chopped

1/2-inch ginger, finely chopped

1/2 tsp turmeric powder

1 tsp coriander powder

1/2-3/4 tsp salt

1 large ripe tomato, chopped fine

1/4 tsp sugar

2 green chillies, chopped

1/2sp dried mango powder

Juice of 1/2 lime

3 tsp chopped fresh coriander leaves


Crumble the paneer and set aside. Heat a medium-sized frying pan and add oil. Swirl the pan to coat it well. Once the oil is hot, add half the butter and let it melt and foam. Now add the cumin seeds and cassia stick, and sauté on medium heat till they crackle and release their aroma. Add the onion and sauté till it turns light golden. Throw in the chopped ginger and sauté till soft. Sprinkle the spice powders and sauté on high heat, till well cooked. Add salt and cook the masala with a little water, till it is fully cooked and the oil begins to rise to the surface. Add tomato and sauté till it is soft and fully cooked. Mix in the sugar to balance the acidity of the tomatoes. When the masala is homogenous and the oil has separated, add the green chillies, dried mango powder and crumbled paneer. Mix the paneer with the masala to fully coat it with the spices. Stir everything together to combine, cover the pan and let the bhurji simmer for about 10 minutes. Uncover the pan and break up the paneer to resemble scrambled eggs. Once the paneer is cooked, turn off the heat. Squeeze in lime juice and sprinkle coriander leaves. Add a little more butter and stir through. Serve with hot buttered bread rolls, paratha, roti or pao bread, or use it as a sandwich spread.

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