PANEER BHURJI

I can’t help but cook Paneer at least once a week! And when I do, I can’t help but click pictures of it, write a post on it and then put it up on our blog! :p Hence, a barrage of Paneer recipes. :D

Paneer and Nuts sauteed in butter

This is a quick and simple recipe and can be had with any meal. Use it as a filling for your Dosa or as a stuffing for your bread, eat it with your curd-curry-rice combo or have it with Parathas/Phulkas or roll it into the Parathas and add sliced raw onions, bell peppers and a dash of Soy Sauce and you have your Paneer Kathi roll ready. 

Since this is a dry dish, it is mess-free and makes for a great option for your toddler’s lunch box too.

PANEER BHURJI

Ingredients:

Paneer (cottage cheese) – 200 gms

Butter- ½  tbsp

Cashews- a handful (optional)

Onion (medium sized) – 1

Green chilli – 1 (optional)

Ginger- 1inch

Turmeric powder – ¼ tsp

Chilli powder – ¼ tsp

Garam Masala – ¼ tsp

Cumin (Jeera) seeds – ¼ tsp  

Oil – 1tsp

Salt

Method:

1.      Finely chop the onions, chilly and ginger.

2.  Crumble Paneer and sauté in butter along with whole cashews (7-10 mins) on medium heat. Keep aside. (Don’t fry for too long, else the Paneer will turn chewy and rubbery).

3.     Heat oil in the same pan. Add cumin seeds. Once they splutter, add onions. When the onions become transparent, add chopped ginger and chilly.

4.     Fry for 15-20 seconds.

5.     Add all the spice powders.

6.     Fry for 30 seconds.

7.   Add the crumbled Paneer and stir until the paneer is coated with the spices. Sauté for a few minutes.

8.    Done.

Recipe notes

·        I substituted the cashews with chopped almonds. Cashews taste better.

·     Try consuming the Bhurji as soon as it is cooked as heating it over and over again makes the Paneer hard and chewy.