Paneer and Spinach Bhurji with Toasted Naan

Heat a non-stick skillet over medium-high heat. Add the diced red onions and sauté until translucent and beginning to caramelize, about 4 minutes.

Stir in the grated fresh ginger, garam masala, and ground cumin, cooking for 30 seconds until the spices bloom and become highly aromatic.

Add the spinach to the pan, tossing gently until it just begins to wilt, about 1-2 minutes.

Crumble the paneer into the skillet. Fold it into the spinach mixture, allowing it to heat through and absorb the spices for 2-3 minutes. The paneer should remain slightly chunky to provide texture.

Toast the piece of naan until crisp and charred at the edges.

Plate the bhurji in a shallow bowl, serving the toasted naan on the side for scooping. Serve immediately while warm and fragrant.