Heat oil in a pan on medium heat and add cumin seeds (jeera) and heeng (asafoetida). Fry the cumin seeds for a few seconds till they start to sputter.
1 Teaspoon Cumin Seeds (Jeera), 1/4 Teaspoon Heeng (Asafoetida)
Add finely chopped onions to the pan.
1 Medium Sized Onion
Then add finely chopped green chillies, along with ginger & garlic paste. You can also use fresh minced ginger & garlic.
1 Green Chilli, 1 Teaspoon Ginger Paste, 1 Teaspoon Garlic Paste
Fry the onions for 2-3 mins till they turn translucent.
Then add finely chopped tomatoes.
1 Large Tomato
Also add turmeric powder (haldi), red chilli powder, coriander powder (dhania powder), garam masala & salt.
1/2 Teaspoon Turmeric Powder (Haldi), 3/4 Teaspoon Red Chilli Powder, 1/2 Teaspoon Coriander Powder (Dhania Powder), 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Salt, or to taste
Cook the tomatoes for 2-3 mins till they become soft.
Next add crumbled paneer to the pan.
250 gm Paneer (Indian Cottage Cheese
Mix the paneer with the onion tomato masala and cook for a couple of minutes.
Turn off the heat and add finely chopped coriander leaves on top.
1/4 Cup Coriander Leaves (Cilantro)
Sprinkle some lemon juice and mix everything well.
1 Tablespoon Lemon Juice
Paneer Bhurji is ready. Serve it hot with lemon wedges on the side, as a healthy breakfast or with roti for lunch or dinner.