Skip to main content

Paneer Bhurji

 What can I say about today's recipe? Paneer is all time favorite at my house and I am sure at your houses too. Paneer is a great option for all vegetarian lovers. 
Usually Paneer Bhurji is made when small block of paneer has been leftover in my fridge. I love homemade paneer and believe it or not I have NEVER bought store bought paneer EVER 😀. Fresh homemade paneer has this amazing texture and taste, it adds freshness to any dish you prepare! 
Grab recipe for homemade paneer. 
Though it says lowfat paneer you can most definitely use whole milk instead of low fat milk which I do these days. 
All right then let's get started with Paneer Bhurji recipe!

Ingredients
3 cups crumbled paneer
1 medium onion chopped
1 small tomato chopped
1/4 cup chopped green pepper
1 small green chili(optional)
1 tsp ginger-garlic paste
1 tbsp ghee
1/2 tsp cumin
2 green cardamom pods
3 peppercorn
1 small piece cinnamon stick
1/4 tsp turmeric
1/8 tsp coriander powder
1/8 tsp cumin powder
1/4 tsp chili powder or according to your level of spiciness
1/4 tsp garam masala
Salt as per taste
Small handful cilantro chopped for garnishing

Method
Prep all the veggies.
Heat ghee on medium heat in a kadhai or a slighlty deep pan. Add cumin seeds once they crackle a bit add cardamom pods, cinanamon stick, black peppercorn. After couple seconds add onion and fry until just translucent. Add spices one by one, like turmeric powder, coriander powder, chili powder. Fry for some time and add chopped green pepper, green chili and tomatoes. 
Saute until tomatoes are soft but not mushy. Next goes crumbled paneer, mix it well. Add salt and garam masala. Saute for 3-4 minutes on low to medium flame. 
Garnish with  chopped cilantro.
Serve it with Roti or Naan!

Notes-: If your paneer gets dry for sitting in the fridge a little too long, keep the block in warm water for 10 min and it will freshen up.


Comments

  1. Aida VromanJune 9, 2021 at 5:17 AM

    This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Guide to Green Leafy Vegetables

 The idea for this post came from one of my dear friend. She one day asked me what kind of green leafy vegetables you make. I said to her that I make quite a few. She suggested why don't I post pictures and names of the leafy vegetables that we get here in US. I liked her idea and started writing this post. Just a note that I have mentioned only the ones that I have used in my kitchen. There are plenty of leafy greens out there to try! In marathi we call all leafy greens as पालेभाज्या. My mom makes variety of greens but living in US we might not get all of them as in India. I shop for groceries in a Korean store but they carry all Indian vegetable variety plus all other Indian groceries.  I tried some new leafy greens and tried to make Indian/Marathi style recipes. I have listed names of few greens that I normally cook with. Swiss Chard Young Radish Mustard Greens or Sarson/सरसों का साग  Red Shen Choy/लाल माठ  Gongura/Sour Leaf/आंबाडी Spinach/Palak Methi/Fenugreek Le...
5 comments
Read more

Zucchini Dosa (Pancakes)

Dosa is a fermented pancake made from rice and black lentils . Dosa is perfect for breakfast, lunch or dinner. Kids enjoy them as much as adults. In this recipe variety of lentils are used along with rice. I made these dosas and were instantly popular at my house. We are giving more flavor and color by adding grated Zucchini in pancake mix. And also like traditional Dosa Batter/Mix, batter for this recipe is not fermented so it's quick and easy to make. Oh and one more suggestion before I forget, use fine grater to grate zucchini so that it will be easier to spread dosa on griddle. This recipe will serve 5-6 people. Ingredients 2 Cup uncooked Rice 1 Cup Toor Dal/Arhar Dal 1 Cup Chana Dal 1/2 Cup Urad Dal 1 Garlic Clove Salt as per taste 1 Zucchini grated and squeezed to remove all the excess water Canola Oil as required Method Soak all dals and rice together in water for about 3-4 hrs, keep aside. Drain and reserve the water. Now grind all  dals and rice alo...
Post a Comment
Read more

कोबीची पचडी / Kobichi Pachadi / Shredded Cabbage Salad

This is a typical Maharashtrian koshimbir or salad recipe. It is a simple side dish which can be eaten with roti or just as a salad. This is not a yogurt based salad though that's why I guess it is called pachadi. It is quick and easy to make, with few ingredients you can have a healthy and tasty side dish. Ingredients(serves 2-3) 2 cup shredded cabbage 2 tbs roasted coarse peanut powder 2 tsp sugar 1 1/2 tsp lime juice Salt as per taste 1 tbs chopped cilantro For Tempering 2 tsp oil 1/4 tsp mustard seeds 1/8 tsp cumin seeds A pinch of asafoetida 1/8 tsp turmeric powder 1 small green chili cut into 3-4 pieces Method In a serving bowl, assemble together, shredded cabbage, coarse peanut powder, sugar, lime juice, chopped cilantro and salt. Heat a small pan and add oil. Once heated, add mustard and cumin seeds, after they crackle add asafoetida, turmeric and green chilis. Shut off the gas. Add this tempering to the above assembled salad. Mix everything tog...
1 comment
Read more