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Basic Paneer Cheese Scramble

Serves: 4

(Paneer ki Bhurji)
Category: Paneer Cheese Scrambles and Side Dishes
Makes 4 to 6 servings
With innumerable variations, this is by far the most popular dry-cooked paneer side dish. It looks like scrambled eggs with onion and tomato, but tastes a lot different. Enhance it even more by mixing in a cup of boiled peas or corn along with the paneer cheese in Step 4.

    8 ounces (1 recipe) Paneer Cheese or store-bought
   2 tablespoons vegetable oil
   2 cups finely chopped onions
   2 large tomatoes, finely chopped
   1 to 3 fresh green chili peppers, such as serrano, minced with seeds
   2 teaspoons ground coriander
   1/2 teaspoon ground cumin
   1/4 teaspoon ground turmeric
   1 teaspoon salt, or to taste
   1/2 cup finely chopped fresh cilantro, including soft stems
   Freshly ground black pepper, to taste

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1. Prepare the paneer cheese and coarsely crumble. Heat the oil in a medium nonstick wok or skillet over medium-high heat, add the onions and cook, stirring, until golden, 3 to 5 minutes.

2. Add the tomatoes and green chili peppers and cook, stirring as needed, until most of the juices evaporate, about 7 minutes. Add all the spices and the salt, then mix in the paneer cheese. Cook, stirring, over medium-high heat for the first 3 to 4 minutes and then over medium heat until golden, about 10 minutes. Mix in the cilantro. Transfer to a serving dish, sprinkle the black pepper on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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