Paneer Bhurji with Chapati

Ingredients(for 1 katori Paneer Bhurji with 2 chapatis)

• 200 grams Paneer (fresh Indian cottage cheese) (crumbled)
• 1 medium Onion (finely chopped, pyaz)
• 1 large Tomato (finely chopped, tamatar)
• 1 small Green Capsicum (finely chopped, shimla mirch)
• 1-2 Green Chilies (finely chopped, hari mirch) - optional
• 1 tsp Ginger (grated, adrak)
• 1/4 tsp Turmeric Powder (haldi)
• 1/2 tsp Red Chili Powder (lal mirch)
• 1/2 tsp Coriander Powder (dhaniya powder)
• 1/2 tsp Cumin Seeds (jeera)
• to taste Salt (namak)
• 1 tbsp Oil (preferably cold-pressed or olive oil)
• 2 tbsp Fresh Coriander Leaves (finely chopped, dhaniya patta) - optional
• 1 cup Whole Wheat Flour (atta, for chapatis)
• as needed Water (for kneading dough)

Instructions

1. 1

   Prepare the chapati dough: In a bowl, add whole wheat atta and a pinch of salt. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 10 minutes.

   10 minutes

   Resting the dough makes chapatis softer.

2. 2

   Heat oil in a non-stick pan (tawa or kadhai). Add cumin seeds and let them splutter. Add grated ginger and green chilies (if using). Sauté for 30 seconds.

   2 minutes

   Use minimal oil for a healthier version; you can use a non-stick pan to reduce sticking.

3. 3

   Add finely chopped onions and sauté until translucent. Stir in chopped capsicum and cook for 1-2 minutes till slightly soft.

   3 minutes

   Don’t overcook the capsicum; a slight crunch adds texture.

4. 4

   Add chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and oil starts to separate.

   4 minutes

   Cook on medium flame to avoid burning the masalas.