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Rohit Ghai

Born into a Punjabi family and originally from Madhya Pradesh, India, Rohit cut his culinary teeth working for the prestigious Oberoi and Taj hotel groups.

Michelin-starred Rohit Ghai (@chefrohitghai) is one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene.

Known for being the fastest Indian chef to be awarded a Michelin star for his work at Jamavar in Mayfair, he has now entered an exciting new era in his career, with his first solo venture, Kutir.

Chef Ghai’s precise and innovative cooking techniques and dishes have won him praise from celebrities, dignitaries and some of the nation’s most discerning food critics.

Video Description

In this first of its kind masterclass, Rohit will show you how to cook Michelin star Indian recipes. These 9 recipes are all traditional and authentic dishes from all over India, elevated to a Michelin star level.

 In this masterclass Rohit shares his tips and tricks, as well as entirely original recipes, to help you cook like a Michelin star chef in your kitchen.

In this episode Chef Rohit teaches you how to make Paneer Bhurji. This classic Indian dish is another great vegetarian option for cooking at home. Paneer Bhurji is a versatile and straightforward dish that can be served for breakfast, on a sandwich or as a main. 

Packed with spices and diced peppers, this dish is a healthy and modest recipe, but of top restaurant standard.  


250g Paneer grated

1 tsp Cumin seeds

1 tsp Chopped garlic

1 tsp Chopped ginger

50ml Rape seed oil

100g Chopped onion

1 tsp Turmeric powder

1/2 tsp Red chilli powder

100g Diced mixed peppers (Capsicum)

1/2 tsp Garam Masala

1 tsp Coriander powder

2 tbsp Chopped tomato

1 tbsp Fresh coriander

1/2 tbsp Dry fenugreek leaves

1 tbsp Ginger julienne



Heat oil in a pan and add cumin seeds. Once seeds start spluttering, add chopped onion and cook until it becomes light brown in colour.

Add chopped ginger and two pieces of slit green chilli.

Add powder spices (Turmeric, Kashmiri chilli powder, hot chilli powder and coriander powder). Stir the mixture.

Add the diced peppers and cook for 3-4 minutes, until soft but still slightly crunchy (or depending on your preference).

Add dry fenugreek leaves and salt and continue to stir well.

Finally, add the chopped tomatoes. If your mixture is sticking to the pan, you can add a bit of water to the pan. Cook tomatoes for another 3-4 minutes.

Next, add the grated fresh panner and mix well. Once mixed the dish is done.

Add fresh chopped coriander and Garam Masala and serve hot.

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