Mulayam Paneer Bhurjee (Crumbled Paneer with Scallions and Tomatoes)

Aside from the need to chop thousands of scallions, this is an extremely easy recipe to put together. You can start by making the paneer and then let it drain while you prep everything else. Once you've got everything chopped and ready to go, it's just a matter of sizzling the cumin for a few seconds before jumbling everything into the pot to cook. Five minutes and it's done! Seriously, probably one of the easiest curries you'll ever make.

Mulayam Paneer Bhurjee

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. canola (or other neutral) oil
• 1 tsp. cumin seeds
• 250g Malai Paneer¹, crumbled²
• 250g scallions, chopped
• 250g tomatoes, cored and chopped
• 2 Tbsp. fresh cilantro, chopped
• 3/4 tsp. coarse sea salt
• 1 tsp. Balti Masala
• 1/4 tsp. ground turmeric
• 2-4 fresh green Thai, cayenne, or serrano chiles

Directions

1. Heat the oil over medium-high heat.
2. Add the cumin seeds and sizzle for 10-20 seconds.
3. Add remaining ingredients and cook, uncovered, for 5 minutes.
4. Serve with roti and Katchumber.

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¹ If making your paneer fresh (recommended), 1L of half-and-half (10% cream) and 30-35mL of vinegar should produce just the right amount of cheese for this recipe. ^Back
2 Since this recipe calls for crumbled paneer anyway, I just didn't bother pressing it in the first place. If you're using store-bought paneer, then go ahead and crumble it. But I think this recipe really does benefit from a fresh, creamy homemade paneer. And skipping the pressing step makes it extra easy. ^Back