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Atul Kochhar’s paneer bhurji

By: Chef Atul Kochhar

Published: 11 Nov 15
Updated: 18 Mar 24

Atul Kochhar’s recipe, made with fresh Indian cheese, was inspired by the late Indian food writer Tarla Dalal, who is one of the heroes of Indian cuisine.

Easy
October 2015

Test kitchen approved

Serves 4 as a side dish
Hands-on time 25-30 min

Atul Kochhar’s recipe, made with fresh Indian cheese, was inspired by the late Indian food writer Tarla Dalal, who is one of the heroes of Indian cuisine.

Vegetarian recipes

Nutrition: per serving

Calories: 126kcals
Fat: 8.5g (2g saturated)
Protein: 7.8g
Carbohydrates: 3.9g (3.6g sugars)
Fibre: 1.4g
Salt: 0.1g

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Ingredients

2 tbsp cold-pressed rapeseed oil or sunflower oil
1 tsp cumin seeds
½ red onion, finely chopped
2 vine tomatoes, finely chopped
½ tsp pav bhaji masala (see Know-how)
¼ tsp ground turmeric
½ tsp chilli powder
1 tsp finely chopped green chillies
125g paneer, coarsely grated
1 tbsp finely chopped fresh coriander

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Method

Heat the oil over a medium heat in a large frying pan and add the cumin seeds. When the seeds start to crackle, add the onion and cook over a high heat for 3-4 minutes.
Add the vine tomatoes and 2 tbsp water, mix well and cook over a low heat for 2-3 minutes, stirring all the time.
Add the pav bhaji masala (if using), ground turmeric, chilli powder, green chillies and (if it looks dry) 1 tbsp water. Mix well and cook on a medium heat for 1-2 minutes, stirring continuously.

Add the paneer, coriander and 1 tbsp water, season with salt, mix and cook for 1-2 minutes more, stirring occasionally. Serve hot.

Recipe from October 2015 Issue

Nutrition

Nutrition: per serving

Calories: 126kcals
Fat: 8.5g (2g saturated)
Protein: 7.8g
Carbohydrates: 3.9g (3.6g sugars)
Fibre: 1.4g
Salt: 0.1g

delicious. tips

Pav bhaji masala is a spice mix used in Bombay street food – it has complex layers of flavour. Buy it at online retailers such as spicesofindia.co.uk. If you can’t get hold of any, it’s fine without.