Paneer Bhurji

Step 1

Place the paneer block on a cutting board and cut it into 1/2-inch-thick slices, then cut each slice lengthwise into 1/2-inch-thick sticks, then cut sticks crosswise into small crumbles, similar to scrambled eggs.

Step 2

Cut the onion in half lengthwise from root to tip, then place flat-side down and slice crosswise into thin half-moon shapes about 1/8 inch thick.

Step 3

Cut the tomato in half, remove the watery center core, then cut each half lengthwise into strips and crosswise into small 1/4-inch cubes.

Step 4

Slit the green chili lengthwise with a paring knife and remove the seeds and white membrane inside, then slice it crosswise into thin rings about 1/8 inch thick.

Step 5

Pour 2 tablespoons of olive oil into a 10-inch skillet and place it over medium heat for 30 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 6

Add the 0.5 teaspoon of cumin seeds to the hot oil and stir continuously for 15 seconds until they turn dark brown and smell strongly fragrant, like toasted nuts.

Step 7

Add the sliced onion to the skillet and stir once every 15 seconds for 3 minutes, until the onion turns translucent and the edges begin to look soft and pale golden.

Step 8

Sprinkle in the 0.25 teaspoon of turmeric powder and stir for 10 seconds until it coats the onions evenly and smells warm and slightly earthy.

Step 9

Add the tomato cubes and green chili rings to the skillet and stir once every 20 seconds for 2 minutes, until the tomato softens and releases its juice, forming a wet sauce.

Step 10

Add the crumbled paneer to the skillet and stir gently but constantly for 2 minutes, breaking up any large pieces with the spoon as they heat through and absorb the flavors.

Step 11

Taste the mixture with a clean spoon and stir in salt and pepper until it tastes savory and balanced, then remove the skillet from the heat.

Step 12

Divide the paneer bhurji evenly between two plates or bowls, spooning any pan juices over the top.