Paneer Bhurji with Toasted Bread

• 250 g Paneer
• 1 medium Yellow onion
• 15 g Ginger root
• 1 piece Green chili pepper
• 2 tbsp Ghee
• 1 tsp Ground cumin
• ½ tsp Ground turmeric
• 2 medium Tomato, ripe
• 1 tsp Garam masala
• 10 g Fresh coriander
• 1 piece Lemon
• 4 slices White bread

1. Crumble the paneer into small, uneven pieces. Finely chop the onion, grate the ginger, finely chop the green chilli, and dice the tomatoes. Roughly chop the coriander and cut the lemon into wedges.
2. Heat the ghee in a frying pan over a medium heat. Add the onion and cook for 4 to 5 minutes until softened and lightly golden. Stir in the ginger and green chilli and cook for 30 seconds until fragrant.
3. Stir in the ground cumin and ground turmeric for 20 seconds. Add the tomatoes and cook for 3 to 4 minutes until they soften and turn juicy. Keep the heat at medium so the mixture stays moist rather than drying out.
4. Add the paneer and toss well so it is coated in the spiced tomato mixture. Cook for 2 to 3 minutes, stirring gently, until the paneer is hot and the bhurji looks juicy and well combined. Stir in the garam masala and most of the coriander, reserving a little to finish.
5. Toast the white bread until golden. Spoon the paneer bhurji over the toast or serve alongside, then finish with the reserved coriander. Squeeze over lemon to taste and serve straight away.

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