Heat oil in a pan over medium flame. Add cumin seeds and allow them to crackle. Add grated ginger, crushed garlic and chopped green chilli and sauté for a minute.
Add chopped onion and sauté until it turns translucent, about 2-3 minutes.
Add chopped tomato and chopped capsicum, stir and cook until they turn soft and oil starts to separate for approx. 2-3 minutes.
Add garam masala, turmeric powder, red chilli powder, coriander powder and salt, mix well.
Mix and cook for a minute.
Add crumbled paneer and lemon juice.
Mix and cook for 3-4 minutes; stir occasionally in between to prevent sticking.
Turn off the flame and transfer prepared paneer bhurji to a serving bowl. Garnish with fresh coriander leaves and serve.
Tips and Variations:
- Use non-stick pan or heavy based pan to avoid burning and sticking. Thick pan also helps distributing heat evenly on its entire surface, giving even heat to food from all sides.
- Tofu can be used as a substitute of paneer in this easy recipe.
- Add 1/2 teaspoon crushed kasuri methi in step-6 to enhance the flavor.
Taste: Spicy and dry.
Serving Ideas: As known in common Indian parlance, paneer ki bhurji, can be served with naan, paratha, chapatti or rumali roti for lunch or dinner. Serve it as an accompaniment or a side dish that compliments the main dish.