Quick Paneer Bhurji

400 grams of paneer, grated or broken into small pieces by hand

1 large red onion, chopped

3 tomatoes, chopped

1/2 tbsp ginger paste

1/2 tbsp garlic paste

2 tbsp ketchup (optional)

3 tbsp cilantro, chopped

2 tsp cumin seeds

2 dried red chilies

1/4 tsp turmeric powder

1/2 tsp kashmiri red chili powder

1/2 tsp coriander-cumin powder

1 tsp garam masala

1 tsp chaat masala

2 tbsp oil

Salt to taste

Heat 2 tbsp of oil in a pan on low-medium flame. Add cumin seeds and dried red chili. Once the cumin seeds start to crackle, add onion and saute until translucent. Add ginger garlic paste and cook for until fragrant.

Add kashmiri red chili powder, turmeric, coriander-cumin powder and mix.

Add tomatoes, pinch of salt and ketchup (yes, I said ketchup!). Cook until the oil separates and the tomatoes are cooked. Approximately 10-15 minutes.

Add garam masala, chaat masala, paneer and half of cilantro. Mix and cook for 10 minutes. Adjust salt per taste.

Turn off the flame, add the rest of the cilantro. Serve with rice or paratha.