Paneer Bhurji in just 10 minutes

To make paneer bhurji in 10 minutes, start by heating 1 tbsp oil in a pan. Sputter 1 tsp jeera and 2 cardamom pods. If you want it spicy, add some chopped green chillies and let them crisp up. Next add 2 tbsp onion tomato gravy base and 1 tbsp ginger garlic paste. Fry this well.

Add salt to taste and the dry masalas - ¼ tsp haldi, ½ tsp red chilli powder, ¼ tsp garam masala and 1 tsp dhaniya powder. If you want your paneer bhurji to be a little tangy, also add ¼ - ½ tsp of dry mango powder. Fry this mixture well for a few minutes until the masalas are cooked out.

Add a handful of washed methi leaves and cook until the leaves wilt down. This is an optional step but a highly recommended one. The methi adds a delicious flavour to paneer bhurji. If you don’t have fresh methi on hand, you could add some kasuri methi instead. Remember to rub the kasuri methi between your palms to activate the flavour.

Add half a cup of water, bring it to a boil and then add the crumbled paneer. Mix this up well and let it simmer for a few minutes so the paneer can soak up all the flavours. Your paneer bhurji is ready in just 10 minutes! Garnish with coriander leaves if you have them and enjoy with hot ghee phulkas or ajwain parathas.

Note: If you want to make this more substantial you could also add some peas after the dry masalas are cooked, and once they're cooked through add the paneer.