Creamy Mixed Vegetable Paneer Bhurji with Spiced Potato Hash and Garlic Naan

Allergens

Dairy (from paneer)

Ingredients

• 200g firm paneer, cubed
• 2 large potatoes, diced
• 1 small onion, chopped
• 2 tomatoes, chopped
• 2 cups spinach, roughly chopped
• 4 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1 teaspoon red chili powder
• 2 tablespoons vegetable oil
• Salt, to taste

Instructions

1. a. Heat oil in a pan and add cumin seeds. Allow them to sizzle for a few seconds. b. Add ginger, garlic, and sauté until golden brown. c. Add turmeric, coriander, paprika, red chili powder, and salt mix well. d. Add onions and cook until translucent. e. Add tomatoes, cook until softened, and blend into a smooth paste. f. In another pan, heat oil, add potatoes, and cook until golden brown and crispy. Season with salt. g. In a separate pan, cook paneer cubes in a little oil until lightly browned. h. Add the tomato paste to the paneer and mix well. Cook for 5 minutes on low heat. i. Add spinach and cook until wilted. j. Serve the paneer bhurji with the potato hash, garnished with fresh coriander leaves. Accompany with garlic naan.

Chef’s Insight

The key to this dish is a perfect balance of spices and flavors. Don't be afraid to adjust the spice levels to your preference.

Notes

For an extra aromatic touch, add a pinch of asafoetida (hing) while sautéing the onions.