• Heat oil in a pan and add cumin seeds. Allow cumin seeds to sizzle, and then add chili and ginger. Saute them for a few seconds.
• Now add chopped green pepper, mix well and cook them for 2 minutes or until they become soft.
• Add chopped tomatoes, mix well, and continue cooking until tomatoes are soft, pulpy, and mushy.
• Then add chopped fenugreek leaves, mix well and cook for two minutes.
• Add yogurt, salt, turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala.
• Mix everything well and cook the yogurt mixture on medium heat, stirring often. Cook it until the mixture becomes thick and most of the water from the yogurt evaporates. It may take about 7-8 minutes.
• Once the yogurt gravy is thick, add crumbled Chhena or grated Paneer. Mix well and cook for 3-4 minutes.
• Then add coriander leaves and Kasoori Methi. Stir well, taste, and add more salt if needed.
• Turn off the heat and transfer Methi Paneer Bhurji to a serving bowl.

Serving Suggestions

• Serve this delicious curry with any Indian flatbread of your choice.
• It goes well with Roti, Tandoori Roti, Naan, Kulcha, Paratha, or this Whole Wheat Kulcha.
• You can also serve it with plain rice, Jeera rice, or Pulao.
• Bhurji is a great option for breakfast or brunch. Spread it on the whole wheat bread toast for the healthy and filling brunch or breakfast.
• If you want to make a festive meal, pair this Methi Paneer Bhurji with other Dal preparations and accompaniments like Boondi Raita or Cucumber Raita.