Paneer Bhurji with Whole Wheat Roti

Ingredients(for 1 medium roti with 1/2 cup paneer bhurji)

• 200 grams Paneer (homemade or store-bought, crumbled)
• 1 cup Whole Wheat Flour (Atta) (for roti)
• 1 medium Onion (finely chopped, pyaz)
• 1 large Tomato (finely chopped, tamatar)
• 1 small Capsicum (finely chopped, shimla mirch)
• 1 Green Chilli (finely chopped, hari mirch) - optional
• 1/2 inch Ginger (grated, adrak)
• 1/2 teaspoon Cumin Seeds (jeera)
• 1/4 teaspoon Turmeric Powder (haldi)
• 1/4 teaspoon Red Chilli Powder (lal mirch)
• 1/2 teaspoon Coriander Powder (dhania powder)
• to taste Salt (namak)
• 1 tablespoon Oil (cold-pressed or olive oil)
• 2 tablespoons Fresh Coriander Leaves (finely chopped, dhania patta) - optional
• as needed Water (for kneading dough)

Instructions

1. 1

   In a large bowl, add atta (whole wheat flour) and a pinch of salt. Gradually add water and knead to form a soft, smooth dough. Cover and let it rest for 10 minutes.

   10 minutes

   Use lukewarm water for softer rotis.

2. 2

   Heat 1/2 tablespoon oil in a pan (tawa/kadhai). Add cumin seeds (jeera) and let them splutter.

   1 minute

   Do not burn the cumin; it should release aroma.

3. 3

   Add chopped onions and sauté until translucent. Add grated ginger and green chilli. Sauté for another minute.

   3 minutes

   Keep the flame medium to avoid burning the spices.

4. 4

   Stir in chopped capsicum and cook for 2 minutes. Add tomatoes and cook until they soften and oil separates.

   5 minutes

   Cover with a lid for faster cooking of tomatoes.