Monday, March 24, 2014

Paneer Bhurji/Scrambled cottage cheese with herbs and spices

I like Paneer a lot; well actually I like all cheese varieties. As a vegetarian, my options are limited to vegetables but Paneer is one of the ingredients that can substitute the meat in some of the recipes. Paneer is a versatile ingredient that absorbs all the flavours added.
Honestly I have never tasted Paneer bhurji in restaurants but have seen it. My first trial with Paneer bhurji was a long time ago and it was a hit. Since then, I m making it and thru’ years I have perfected the recipe. M doesn’t like (as usual) paneer much and if it’s a paneer butter masala or any other paneer gravy he will keep aside the paneer cubes but in this dish he can’t do that (ha ha).Over years he has started accepting the fact that he has married a paneer maniac and have learnt to go with it (thatz my boy!).
Paneer or cottage cheese – 200 gms
Capsicum-1 large, sliced
Onions-2 large, sliced
Tomatoes-2 large, sliced
Ginger-garlic paste-1tsp
Red chili powder -1 tsp
Turmeric powder-1/2 tsp
Coriander powder-1 and ½ tsp
Kasuri methi -1 tsp
Coriander leaves-1 tbsp, chopped
Salt-as needed
To temper:
Cinnamon-1 inch piece
Bay leaf-1
Fennel seeds-1tsp

How it Happened:
1. Crumble the paneer to small pieces. Homemade/fresh paneer can be crumbled instantly. In case of frozen one, soak them in boiling water for 10 minutes. Then it can be crumbled. Cut the vegetables and set aside.
2. Heat oil in a kadai, add all the ingredients given to temper. Once they splutter add onions.
3. When onions turn transparent add the G & G paste and fry in simmer for 2-3 minutes or until the raw smell completely goes off.
4. Now add tomatoes and cook covered in simmer until the tomato mashes and gives out oil.
5. Then add turmeric, chili, coriander powders and salt. Mix well and cook for a minute or two.
6. Add capsicum and cook for a minute.
7. Add crumbled paneer, mix well and cook covered for 5 minutes in simmer.
8. Remove the cover, add kasuri methi and mix well.
9. Garnish with coriander leaves and serve hot with rotis.

*I add whole spices for better flavours, but you can skip those and add garam masala instead.
*You can add other colours of capsicum as well.
* Mint leaves can be added.
* Do not add water at any point.

* Take care not to burn the masala.

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