Rinse and chop the onion, serrano peppers, and cilantro finely. Secondly, core and dice the tomatoes finely.
Crumble the paneer in a bowl using your hands or a potato masher.
Place a pan on medium-heat, and add oil or ghee to it.
Once the oil is hot throw in cumin seeds and let them splutter. Once they splutter, add in onions and sauté them until they turn golden-brown. Keep stirring and make sure they don’t burn.
Further add in chopped serrano peppers and ginger garlic paste. Stir well.
Add in chopped tomatoes and let them sauté for 4 to 5 minutes until they turn mushy. Once mushy, add in ground turmeric, red chili powder, garam masala, salt and mix well. Let it saute for about 30 seconds.
Then add in the crumbled paneer and stir well. Coat the paneer well in the spices and continue to sauté for a minute to two minutes.
Finally turn off the flame and garnish with cilantro. While serving sprinkle some lemon juice on top.
You can reduce the red chili powder or eliminate the serrano pepper as per your spice tolerance. On a scale of 1 to 5, I would place this paneer recipe at 3 in terms of spice levels, with 1 being the lowest and 5 being the highest.
Keyword Air Fryer Indian Paneer, Easy Paneer Bhurji, Paneer Bhurji, Punjabi Paneer Bhurji, Scrambeled paneer, Scrambled Paneer