PANEER BHURJI

Paneer bhurji is a popular preparation loved by Indians across the world. All the bhurji recipes are easy and quick to make and ideal for breakfast. In north india, they are often had with rotis or phulkas. Egg bhurji and paneer bhurji are quite popular and served in most north indian dhabas[roadside eateries].

This is a delightfully spicy paneer dish that can be served as an accompaniment or side dish in Indian dinner and its simply irresistible. The egg bhurji inspired paneer dish has a similar taste and texture and is prepared using crumbled or grated paneer with generous use of Indian curry spice, onion, tomato and capsicum.

INGREDIENTS:

250 gms Paneer

2 Medium Sized Tomato

2 Medium Sized Onion

1 Big Capsicum

1-2 Green Chilli Chopped

1 teaspoon Ginger-Garlic Paste

1 teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

Salt as per taste

1 teaspoon Garam Masala

1 ½ tablespoon Oil
1 teaspoon Butter

½ teaspoon Cumin Seeds

1 teaspoon Lemon Juice

Freshly Chopped Coriander

METHOD:

STEP1 – Add oil and butter to a hot pan, add cumin seeds and allow them splutter.

STEP 2 – Add chopped onion and fry till the raw smell goes off.

STEP 3 – Add  chopped green chillies and ginger-garlic paste in it and sauté until the raw smell goes off.

STEP 4 – Add finely chopped tomatoes and chopped capsicum in it. Mix well and cook for about 2-3 minutes.

STEP 5 –  Saute it and fry it till turns soft.

STEP 6 – Add turmeric powder, red chilli powder, garam masala and salt, mix and sauté until the raw smell goes off from the mixture.

STEP 7 – Ensure there is no more whey before adding it to the pan. Crumble or grate paneer well and add to the pan. Stir and fry till everything blends well just for 2 minutes. Do not overcook, paneer turns rubbery and hard. It must be moist and soft as well.

STEP 8 – Add lemon juice in it and garnish it with chopped coriander and serve hot.

Serve the hot paneer bhurji with bread or chapatti or rice.

NOTE: You can use this bhurji as a stuffing in sandwiches or to make parathas.