Feeling too lazy to prepare an elaborate meal?
Try Sangita Agrawal's Paneer Bhurji.
It can be made in a jiffy if you happen to have paneer stored in your fridge or freezer.
It goes well with steamed rice or rotis and is a great way to add protein to your diet.
Sangita spent a lot of her teen years watching her mom cook and then began to experiment on her own.
Paneer Bhurji
Serves: 2
Ingredients
Method
Editor's Note: Vegans can replace the paneer with crumbled tofu.
For a Jain version, omit the onions.
Spice up the bhurji further with a dash of chaat masala and/or ½ tsp kasuri methi or dried fenugreek and ½ a capsicum, chopped.
Paneer Bhurji can be converted into sandwiches. Place 3-4 tbsp of the bhurji on a slice of buttered bread and cover with a second buttered slice and grill for 5-8 minutes and serve with chutney or ketchup.
Sangita Agrawal lives in Mumbai and publishes the food blog Bliss of Cooking.
Recipe: Sangita's Afghani Paneer
Recipe: Falahari Paneer In Pudina Gravy
Recipe:Steamed Lentils In Tamarind Gravy
Varun Inamdar's Paneer Dum Biryani
Recipe: Twice-As-Tasty Paneer Makhani