Paneer With Scallions and Tomatoes (Mulayam Paneer Bhurjee)

“Adapted from: 660 Curries by Raghavan Iyer. Great book! I really enjoyed this made mild. If you like it hot but don't have fresh chilies use crushed red pepper flakes. This is one of the best Indian recipes I have made at home and it's quick! Great with Indian bread, rice and cucumber salad or raita. *This says you can sub feta for the paneer but to half the salt and don't add it until just before serving.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet over medium-high heat.
  2. Sprinkle in cumin seeds and cook until they sizzle, turn reddish brown, and smell fragrant, about 10 seconds.
  3. Add all the remaining ingredients and simmer, uncovered, stirring occasionally, until the flavors infuse the cheese, about 5 minutes.
  4. Serve immediately.

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