Paneer Bhurji (Scrambled Paneer)

• 350 g Paneer
• 1 medium Yellow onion
• 2 medium Tomato, ripe
• 2 tbsp Sunflower oil
• 15 g Ginger root, firm
• 3 cloves Garlic
• 1 piece Green chili pepper
• ½ tsp Ground turmeric
• 1 tsp Ground cumin
• 1 tsp Fine sea salt
• 1 tsp Garam masala
• 1 piece Lemon
• 15 g Fresh coriander

1. Crumble the paneer into small, uneven pieces and set aside. Finely chop the onion, dice the tomatoes, and finely chop the ginger, garlic and green chilli. Cut the lemon into wedges and roughly chop the coriander.
2. Heat the sunflower oil in a large frying pan over a medium heat. Add the onion with a pinch of the fine sea salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the ginger, garlic and green chilli and cook for 1 minute until fragrant.
3. Add the tomatoes, ground turmeric, ground cumin and the remaining fine sea salt. Cook for 4 to 5 minutes, stirring, until the tomatoes soften and the mixture looks jammy. If it catches, add a small splash of water and scrape up the browned bits.
4. Add the crumbled paneer and gently fold to coat in the spiced tomato mixture. Cook for 2 to 3 minutes, stirring carefully, until the paneer is warmed through but still soft. Take off the heat, stir in the garam masala, squeeze over a little lemon juice, then fold through most of the coriander.
5. Taste and adjust with more lemon juice and a pinch of fine sea salt if needed. Serve hot, scattered with the remaining coriander. This is best eaten straight away with roti or rice.

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