Paneer Bhurji | Scrambled Cottage Cheese curry
Thursday, June 27, 2024
Bhurji means scrambled. Paneer Bhurji is basically scrambled cottage cheese. Onion, bell pepper and other spices are added to this stir-fried curry. Goes well with Roti, Chapati or poori, can also be used as spread on bread, used as stuffing for bread pockets or veg puffs. Since Paneer bhurji is on the dry side, I put a spoon of bhurji in my phulka roti, roll it (will look like a cigar), dip the rolls in green chutney (or ketchup for kids) and eat them. Yummy! Good for kids lunch-box as well.
Ingredients:
- 2 cups - Paneer
- 1 cup - Onion - chopped
- ¼ cup - bell pepper/capsicum - chopped
- 2 - Green chilli
- 1 tbsp. - ginger - minced
- 1 tsp - Coriander powder
- ½ tsp - Garam masala powder or pav bhaji mix or curry powder
- ½ tsp - Red chilli powder
- ¼ tsp - Turmeric powder
- ½ tsp - Kalonji / Nigella seeds
- 1 tsp - Lemon juice
- ¼ cup - Coriander leaves -chopped
- 2 tablespoon Milk optional
- 1 tbsp. - oil
- Salt as per taste
Method:
- Soak paneer in hot water for about 15 to 20 minutes, this helps to keep paneer soft.
- Drain water completely, and grate with help of a grater or finely crumble the paneer with hands.
- Heat oil in a pan. Temper with Kalonji / Nigella seeds followed by finely chopped green chilli and then minced ginger.
- Add chopped onion to the pan and sauté on medium flame until onion is translucent. (sprinkling ¼ tsp of sugar and sautéing will help onion to carnalize)
- Increase the flame to medium-high, add chopped bell pepper and cook for a minute or two. Keeping the flame high will help bell pepper cook fast but not turn mushy.
- Reduce the flame back to medium and add all the dry spice powders and stir.
- Now, add grated/crumbled paneer and salt as needed.
- Mix it all for a minute.
- Switch off flame, add lemon juice, cover and keep for few more minutes for paneer to soak in all the flavor
- Garnish with freshly cut coriander leaves and serve hot.
NOTE:
- I keep Paneer Bhurji masala mix from Rasoi at home, when short on time I use it for a quick curry.
- You can add milk if it feels too dry and you want moist bhurji.
- 1/2 cup of chopped tomatoes may by used as well.
- Do not over-cook the paneer, it will become rubbery and chewy.
- Use fresh homemade paneer for best results. If using store-bought paneer, remember to soak it in hot water for 20 minutes and then use in the recipe.
Labels: Curry, North Indian dish, Paneer, Sabzi/Stir Fry/Palya, Vegetarian
~ Paneer Bhurji | Scrambled Cottage Cheese curry ~
Posted by Swetha @ 6/27/2024 01:57:00 PM ::
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Posted by Swetha @ 6/27/2024 01:57:00 PM ::
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