Tari‑Wali Paneer Bhurji

Paste

1. 1

   In a bowl combine tomatoes, ginger, green chillies, degi red chilli powder, turmeric powder, cumin seeds, coriander seeds, black peppercorns, oil and salt; blend to a smooth paste and set aside.

Paneer Marination

2. 2

   Mix diced paneer with degi red chilli powder, garam masala, ginger‑garlic paste, mustard oil and salt; let marinate.

Searing

3. 3

   Heat mustard oil in a pan until smoking, add the marinated paneer and sear each side 3‑4 minutes, then remove, cool and crumble.

4. 4

   Tari‑Wali Paneer Bhurji: Heat ghee in a handi, add black cardamom pods, onions and more ghee; sauté until onions turn translucent.

5. 5

   Add the prepared tomato‑paste and cook until the oil separates.

6. 6

   Stir in water, butter and green peas; sauté briefly.

7. 7

   Season with degi red chilli powder, coriander powder, dry fenugreek leaves, garam masala and salt; cook 1 minute.

8. 8

   Add additional water and simmer 10‑12 minutes until the gravy thickens.

9. 9

   Fold in the crumbled seared paneer and cook another 4‑5 minutes.

10. 10

    Finish with fresh coriander leaves and green chillies; give a quick boil.

11. 11

    Transfer to a serving dish, garnish with a coriander sprig and a lemon wedge, and serve hot with roti or ladi pav.