Paneer/ cottage cheese is a vegeterians delight. It is rich in protein, calcium, strengthens teeth and bones, promotes heart health, aids digestion etc so do try and include the same in your regular diet. Posting a simple and easy no fuss recipe of paneer bhurji below.
- 200 gms low fat paneer crumbled
- 1 medium onion finely chopped
- 1 medium tomato finely chopped ( do not include the seedy portion)
- 1 medium capsicum desseded and finely chopped
- 4 tsp oil
- 1/4th tsp cumin seeds
- 1/8th tsp turmeric powder
- 2 tsp kashmiri chilli powder( adjust to taste)
- 1/4th tsp garam masala piwder
- 1 green chilly finely chopped
- 5 cloves of garlic finely chopped
- 1/4th “ piece of ginger finely chopped
- 1 tsp kasoori methi (optional)
- Finely chopped coriander leaves to garnish
- Salt to taste
- Crumble the paneer and keep aside. Heat oil in a pan, add cumin seeds, when they crackle add finely chopped onion, saute till transluscent, then add finely chopped ginger, garlic and green chilly and saute till the raw flavour of ginger and garlic diminishes. Then add finely chopped capsicum, saute well, add turmeric powder, red chilli powder, saute, add tomatoes and mix well and saute till the tomatoes are soft.
- Add garam masala powder, and salt and mix well. Add the crumbled paneer and saute well so that the spices coat the crumbled paneer. Sprinkle kasoori methi and mix well. Paneer does’nt take much time too cook, say about 2 to 3 minutes or so. Finally garnish with finely chopped coriander leaves.
- Serve hot paneer bhurji with rotis/ chapatis and salad of your choice.
- Garam masala should be added just to enhance the flavour of the bhurji, hence add accordingly depending on how strong its flavour is.
- I have used low fat paneer, hence added 4 tsp of oil. In case you are using malai paneer, add about 2 to 2 1/2 tsp oil, since malai paneer also releases fat when heated and the sabzi may become too oily.
- In monsoons thin skinned bhavnagri chillies are available. They are less spicy. Deseed them, chop them finely. Add them instead of capsicum. They also lend an awesome taste to the bhurji.