Wednesday, January 17, 2018

Paneer Bhurji Recipe | How to make Paneer Bhurji | Dry Paneer Bhurji | Paneer Recipes

Being a non-vegetarian, I have not explored much paneer recipes. Also, I have not tried many paneer dishes even in the restaurant. However, blogging has motivated me to try paneer recipes and I have already posted few paneer recipes. Those paneer dishes drive a lot of traffic to my website and to satisfy my vegetarian reader's request, I recently tried some of the yummy paneer recipes. Before we proceed to today's recipe, check out the other paneer dishes by clicking the links below:

Ingredients:
Paneer/Cottage Cheese 2 Cups(crumbled)
Oil - 2 tblsp
Cumin seeds / jeera - 1 tsp
Onion - 1 medium sized(finely chopped)
Green chilli - 1(finely chopped)
Ginger garlic paste - 1 tsp 
Tomato - 1 medium sized(finely chopped) 
Red Capsicum - 1/2 Cup(Optional) 
Salt - as required
Kashmiri red chilli powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Kasuri methi / dry fenugreek leaves - 1 tsp(crushed)
Coriander leaves - few (finely chopped)
Method:
1. Chop the onion, tomato, capsicum and green chilli. Grate or crumble the paneer and keep it aside. In a pan, add the oil and roast the cumin seeds until nice aroma comes.
2. Add the chopped onion and saute it until transparent. Along with this add the ginger garlic paste and green chilli. Saute it for a minute. Then add the chopped tomato.
3. When the tomato turns mushy, add the chopped red capsicum. Add the required salt, turmeric powder, red chilli powder and garam masala. Mix it all together and when the raw smell of the masala leaves, add the crumbled paneer.
4. Mix it gently without mashing the paneer. Cover and cook the paneer for 3 to 4 minutes. Do not overcook the paneer as it turns hard and chewy. Finally, add the crushed Kasuri methi and coriander leaves. Switch off the flame.
Serve the yummy finger licking bhurji with Chapathi/Roti/Paratha.
Points to remember:
  • If your paneer is in the freezer then thaw it. I remove it from the freezer and keep it refrigerated overnight to use it the next day. To thaw it quickly, you can soak the paneer in hot water for 20 minutes
  • I used homemade panner for making this bhurji and I have pulsed the small pieces of paneer in the mixie to get the crumbled paneer.
  • The paneer should not be cooked for a long time. It will harden the paneer. So cook it accordingly.
  • You can replace the red capsicum with green capsicum and if you don't prefer you can skip it.
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. My all time favorites to go with chapathi as sides or to be sandwiched in bread... looks super yum

    ReplyDelete

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