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Paneer Bhurji

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Servings: 4 people
Course: Main Course
Cuisine: Punjabi
Ingredients Method

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)

Method
 

  1. 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.
  2. Add green chilies and onions, saute well for 2 minutes. Add ginger garlic paste and saute for another minute or so.
  3. Add tomatoes and saute until oil starts to separate.
  4. Add all the dry spices and salt.
  5. Add chopped bell peppers. Don’t cook them too much. You need them crunchy.
  6. Add grated paneer. Mix well. Add little water if you want little gravy.
  7. Add kasoori methi. Mix well. Check the seasonings and adjust according to your taste.
  8. Add fresh coriander leaves to garnish and serve hot with naan or parathas or rotis.