If you’re up for it, try making your own Homemade Paneer. It will make a huge difference to the final texture of the paneer. However, if you’re short of time, just use shop bought – all you need to do is mash it up with a fork.
I love to cook my Paneer Bhurji in butter – it adds a delicious richness to the juicy paneer and vegetables. A squeeze of lemon juice at the end plumps up the paneer and provides the perfectly-balanced tang you’re looking for in any good paneer dish.
1 large red onion, diced finely
1 tsp cumin seeds
2 tbsp freshly-grated ginger
2 hot red chillies, chopped finely
½ green pepper, diced finely
Handful shredded red cabbage
Handful petits pois or peas
3 spring onions, sliced at an angle
½ tsp amchur powder
1 tsp garam masala
½ tsp turmeric powder
1 tsp salt
Juice of half a lemon
Fresh coriander, to garnish
8 chapattis or paratha
Salad leaves, to serve
2. Next, add the ginger, chillies, pepper, petits pois, amchur powder, garam masala, turmeric powder and salt. Allow to cook for 5 minutes on a low heat.
3. Finish by adding the paneer and lemon juice. Cook this on a medium heat for around 5 minutes, stirring often. Don’t let this become too dry – you want the paneer to stay juicy for your kati rolls.
4. Garnish with fresh coriander and spring onions.
5. You can either serve the bhurji like a curry with hot chapattis or naan or you can make perfectly-portable kati rolls.
6. To make kati rolls, take a hot chapatti or paratha and put some filling inside. You can also add some fresh salad and chutney at this stage (I love Sriracha and green coriander chutney in these). Roll them up tightly and wrap with greaseproof paper.