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Paneer Bhurji

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Course Main Course
Cuisine Punjabi
Servings 4 people

Ingredients
  

  • 350 grams paneer/cottage cheese, grated
  • 1 tbsp oil
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 2 dry red chillies
  • 1 inch cinnamon stick
  • 2 medium onions, chopped
  • 1 tbsp ginger-garlic paste
  • 3 medium tomatoes, chopped
  • 2 green chillies, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • salt (to taste)
  • 1 tbsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp roasted cumin powder
  • 1 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp chaat masala
  • 1 tbsp kasoori methi, crushed
  • fresh coriander leaves, chopped (for garnish)

Instructions
 

  • Heat oil and ghee in a non-stick, heavy bottom pan. When oil is little hot, add cumin seeds, bay leaf, dry red chilies and cinnamon stick.
  • Add green chilies and onions, saute well for 2 minutes. Add ginger garlic paste and saute for another minute or so.
  • Add tomatoes and saute until oil starts to separate.
  • Add all the dry spices and salt.
  • Add chopped bell peppers. Don’t cook them too much. You need them crunchy.
  • Add grated paneer. Mix well. Add little water if you want little gravy.
  • Add kasoori methi. Mix well. Check the seasonings and adjust according to your taste.
  • Add fresh coriander leaves to garnish and serve hot with naan or parathas or rotis.