Paneer With Scallions and Tomatoes (Mulayam Paneer Bhurjee)

Total Time
10mins
Prep 5 mins
Cook 5 mins

Adapted from: 660 Curries by Raghavan Iyer. Great book! I really enjoyed this made mild. If you like it hot but don't have fresh chilies use crushed red pepper flakes. This is one of the best Indian recipes I have made at home and it's quick! Great with Indian bread, rice and cucumber salad or raita. *This says you can sub feta for the paneer but to half the salt and don't add it until just before serving.

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet over medium-high heat.
  2. Sprinkle in cumin seeds and cook until they sizzle, turn reddish brown, and smell fragrant, about 10 seconds.
  3. Add all the remaining ingredients and simmer, uncovered, stirring occasionally, until the flavors infuse the cheese, about 5 minutes.
  4. Serve immediately.

Reviews

(3)
Most Helpful

Delicious and very easy paneer recipe. I thought it was amazing - I freestyled a little bit to make it a little spicier, and used dill and parsley (didn't have coriander on hand). It's great

Mivashel December 20, 2009

Very quick to put together! I used 500 g of canned tomatoes and 100 g of scallions, which produced more or less exactly the 2 cups called for. I made this with paneer cheese, and would personally add more spices (more garam masala, maybe ground coriander...) - I don't need spicy-hot, but I do love spicy-big tastes, and the mild paneer could take it! However, I'm sure the sauce is fabulous as-is with the very savoury feta cheese! I'll definitely give feta a try the next time. Thanks for sharing the recipe!

stormylee February 03, 2009

This was sooo good! The flavor combination is awesome. I used feta cheese and followed the suggestion in the intro. I did have to add the salt though. I also didn't have the masala, so I mixed up some of my own with cloves, cinnamon, nutmeg, and mace. I used cayanne pepper to add some spice, whiched worked great. Thanks for posting!

Chef Jean October 01, 2008

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