Crumble the paneer and set aside. Store-bought paneer is usually quite firm, so you can grate it using a grater. If you don’t have paneer, another tip is to prepare homemade cottage cheese. You can check out my paneer recipe here and follow the steps up to the curdled stage, this curdle (which we call Chenna) works perfectly for Paneer Bhurji. In a bowl, add the yogurt and all the ground spices (turmeric, chili, cumin, and coriander). Mix well with a fork and set
Heat the oil in a pan over medium-high heat. Add the whole cumin seeds.
When they start to crackle, add the grated garlic and ginger along with the chopped green chili. Sauté for a few seconds, then add the onion with a pinch of salt.
Once the onion is soft and golden, stir in the yogurt and spice mixture. Cook for a few minutes, or until the oil begins to separate from the masala.
Add the tomatoes and continue sautéing. Then pour in about 150ml of water, followed by the grated or crumbled paneer and salt.
Cook gently over low heat for about 5 minutes. Crush the Kasuri Methi between your palms and sprinkle it over the Paneer Bhurji.
Served with hot Chapati, Paratha or Naan.
