Podi Paneer Bhurji: When Should the Podi Go Into the Pan?

Paneer bhurji is already a good weeknight dinner. A spoon of podi can give it a roasted, nutty edge without asking you to pull out half the spice shelf.

Add the podi after the onion and tomato have cooked and the paneer is warm. That keeps the fine spices away from a hot, bare pan.

What you need for two servings

• 200 g paneer, crumbled
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 tbsp oil or ghee
• 1 to 2 tsp Rapidli Karnataka Podi, to taste
• A small handful of chopped coriander
• Salt only after tasting

How to make podi paneer bhurji

1. Warm the oil in a pan over medium heat. Add the onion and cook until soft.
2. Add the tomato. Cook until it loses its raw edge and the mixture is no longer watery.
3. Add the crumbled paneer and stir gently until heated through. Lower the heat.
4. Sprinkle in 1 tsp podi and fold it through. Turn off the heat, taste a bite, then add more podi or salt if needed.
5. Finish with coriander. Serve with hot roti or toast.

If the bhurji looks dry, add a spoon of water before the podi. Paneer only needs a brief warm-up, so don’t keep it over the flame for ages.

Why add the podi near the end?

The onion and tomato need time to soften. The podi has already been roasted, so a long fry can dull its aroma or scorch the fine bits. A gentle final fold spreads it through the paneer without letting it sit on the bottom of the pan.

Start with one teaspoon. Karnataka Podi already brings chilli, roasted dals and salt, and paneer is mild enough to show all of them. For more on timing, see our guide to adding podi to hot food.

Want the podi to stand out more? Keep a pinch back and sprinkle it on the bhurji just before eating. That little finish does more than another minute over the flame.