Quick & Delicious Paneer BhurjiVeg

1

In a kadai, heat 1 tablespoon of oil and 1 teaspoon of ghee.

2

Add 1/2 teaspoon of cumin seeds and 1/2 teaspoon of fennel seeds.

3

Once they sizzle, add 2 chopped medium onions and 2 chopped large green chilies. Sauté until the onions turn transparent.

4

Stir in one medium-sized capsicum (cut into small pieces) and cook briefly.

5

Add freshly pounded ginger and 3 cloves of garlic.

6

Sauté for about two minutes until the raw smell dissipates.

7

Stir in 1 large finely chopped tomato and cook until softened.

8

Add 1 teaspoon of salt, 1/4 teaspoon of turmeric powder, 2 teaspoons of Kashmiri red chili powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder.

9

Mix well and cook the masala for about two minutes.

10

While the masala cooks, take 200 grams of paneer and crumble it roughly using your hands.

11

Add the crumbled paneer to the masala and mix everything together.

12

Add 1/4 teaspoon of garam masala powder, the juice of half a lemon, and a garnish of freshly chopped coriander leaves. Mix gently and serve hot.