Romy Gill’s Paneer Burji (Scrambled Paneer Curry)

A wonderfully comforting recipe from celebrity chef Romy Gill’s India, her most accessible book yet, which is full of the simple, homely recipes she makes for her family and friends. 

Paneer Burji (Scrambled Paneer Curry)

Romy writes: This is the easiest and most delicious paneer dish to make. If you’re going to try paneer for the first time, then this is the perfect recipe.

It’s a great choice for packed lunches or picnics, too. My daughters like to cut a pitta in half, turn each half into a pocket and fill them with the paneer, then enjoy them with pickled onions and salad on the side. You could also eat this paneer in a wrap, along with sliced onions and the chutney of your choice.

Serves 4

5 tsp sunflower oil or any other oil of your choice

1 tsp cumin seeds

1 tsp mustard seeds

3 banana shallots, peeled and finely chopped

4 large garlic cloves, peeled and grated (shredded)

20 g (3/4 oz) ginger root, peeled and grated (shredded)

2–3 green chillies, chopped

2 medium tomatoes, chopped

salt, to taste

1 tsp ground turmeric

75 g (2 1/2 oz) frozen peas, soaked in water and drain just before adding to the masala

225 g (8 oz) paneer, grated (shredded) – if using homemade paneer then simply crumble it

1 tsp garam masala 

small handful of fresh coriander (cilantro), chopped

Heat the oil in a saucepan over a high heat. Once the oil is hot, add the cumin and mustard seeds. As soon as they start to sizzle, add the shallots and cook for 3 minutes. Add the garlic and ginger and cook for a further minute. Add the green chillies and tomatoes and cook for 2–3 minutes. Season with the salt, add the turmeric and mix, then add the frozen peas and cook for 2–3 minutes more.

When the peas are well coated, add the grated paneer and mix. Lower the heat, cover the pan with a lid and cook for a further 5 minutes. Just before the end of the cooking time, sprinkle with the garam masala and chopped fresh coriander (cilantro) and mix well.

Remove from the heat and leave to rest for 5 minutes before serving with the side dish of your choice.

What to drink: As this could easily be a breakfast dish you might want to have a fresh fruit juice with this or, if you’re having it for lunch or supper, a light or alcohol-free lager.

Credit: Romy Gill’s India by Romy Gill (Hardie Grant, £28), Photography © Sam A. Harris

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