Paneer Bhurji Recipe - How To Make Paneer Bhurji
An Outlook - Paneer Bhurji
This flavourful Paneer bhurji recipe is packed with protein and calcium and supplies the energy needed for a day.
Paneer Bhurjii is an interesting Punjabi dish from the Indian subcontinent, made of scrambled cottage cheese mixed up with aromatic Indian spices. Paneer Bhurji recipe is a stir fry made of paneer scrambles doused in a sauce made of onion and tomato. The bell pepper and peas added in this dish make it more rich and delicious. There are quite a lot of varieties of paneer bhurji recipe and it differs according to the state and region.
Indians (especially the North) are ardent fans of paneer and they generally call it as chhena. They would just love to devour any innovations made of paneer as it is always tantalizing. This rich paneer bhurji could have been an inspiration taken from the most popular dish Anda bhurji with a difference in style and condiments. This is a popular dhaba food known for its delightful taste and irresistible aroma.
Paneer Bhurji recipe is a very common scene in India, to see people eating roti, naan, parathas, tandoori rotis and rice with paneer based dishes in dhabas. And this paneer bhurji recipe is one among the popular dishes in the dhabas located in the highways. People who travel just stop by the dhabas, to relish the desi food sitting on a traditional Indian rope charpoy (also called as khatt colloquially) They just love the combination of exotic desi food and the ambience around nature. And especially during weekends and holidays you just could not imagine the number of cars stopping by.
Paneer bhurji recipe has been one of the top rated recipes in the restaurants of North India and now it has spread widely all over the country. Paneer bhurji recipe is a much suited recipe for a party wherein you can stuff this paneer bhurjii for a Frankie or a chapathi roll and even for a bread toast.
Paneer Bhurji recipe is one of the common everyday sabzis in the Indian homes and kids just love to devour it for lunch or as an after school snack. As homemade paneer is a part and parcel of the Indian cooking, preparing this paneer bhurji is an instant and hassle free task in many Indian houses.
A bite of piping hot butter naan scooped with the sublime paneer bhurji, with a sip of chilled chass (buttermilk) just tastes out of the world. This soft and sizzling dish entices you with its alluring aroma and crumbly texture and it can be taken at any part of the day. Let us see the method of making this speedy recipe easily with available condiments at home.
Ingredients Required To Make Paneer Bhurji
How To Make Paneer Bhurji Recipe
To make paneer bhurji, Wash and clean the ginger and green chillies. Peel off the skin from the ginger and the garlic cloves. Add all these three ingredients in a food processor and make a coarse paste out of it and keep it aside.
peel off the skin from the onions and roughly chop them. Similarly, chop the tomatoes too. Finally, dice the bell peppers and keep it aside.
Heat two tablespoons of peanut oil and one tablespoon of butter in a wok in medium flame, and after a few seconds, toss half a teaspoon of cumin seeds to it. Then drop in two slit green chillies with a pinch of asafoetida and stir in with two large pinches of kasuri methi leaves.
Now add on the onion and stir until translucent. Just scatter the tomatoes and stir until it softens. At this stage, add the diced bell pepper with some fresh peas while stirring continuously.
Lower the flame and pop the lid on for a while.
After a minute or two, just open the lid and blitz the onion tomato sauce with the ginger garlic chilli paste and stir well.
Now sprinkle the required salt and tip in half a teaspoon of chilli powder, coriander powder, pepper powder each followed by a pinch of turmeric and let the flame continue to be in low mode.
When all the masalas are absorbed in, just sprinkle the scrambled paneer into the wok, while stirring continuously. Let it cook for three to four minutes and watch out till the oil splits on the sides.
After a while, you will start getting a nice aroma from the dish and finish it with a dash of fresh coriander leaves.
Now the sizzling hot paneer burji is ready to eat. Serve it with a tandoori roti, accompanied by tangy mango pickle and masala chaas, onion rings and lemon wedges.
Some Tips To Follow To Make Paneer Bhurji Recipe :
- As much as possible, use homemade paneer to make the bhurji as it is fresher and softer.
- If you want the dish to be less spicy yet colourful, use kashmiri chilli powder.
- You can use red, yellow and green bell peppers together to make it all the more colourful and attractive.
- You can also use this as a side dish for left over parathas.
- It goes extremely well with basmathi rice and papad.
- You can make chapathi rolls with this paneerbhurji and pack for lunch box.
- Always use fresh green chillies and lush green coriander leaves to make the dish absolutely aromatic and spicy.
Ingredients
Directions
To make paneer bhurji, Wash and clean the ginger and green chillies. Peel off the skin from the ginger and the garlic cloves. Add all these three ingredients in a food processor and make a coarse paste out of it and keep it aside.
peel off the skin from the onions and roughly chop them. Similarly, chop the tomatoes too. Finally, dice the bell peppers and keep it aside.
Heat two tablespoons of peanut oil and one tablespoon of butter in a wok in medium flame, and after a few seconds, toss half a teaspoon of cumin seeds to it. Then drop in two slit green chillies with a pinch of asafoetida and stir in with two large pinches of kasuri methi leaves.
Now add on the onion and stir until translucent. Just scatter the tomatoes and stir until it softens. At this stage, add the diced bell pepper with some fresh peas while stirring continuously.
Lower the flame and pop the lid on for a while.
After a minute or two, just open the lid and blitz the onion tomato sauce with the ginger garlic chilli paste and stir well.
Now sprinkle the required salt and tip in half a teaspoon of chilli powder, coriander powder, pepper powder each followed by a pinch of turmeric and let the flame continue to be in low mode.
When all the masalas are absorbed in, just sprinkle the scrambled paneer into the wok, while stirring continuously. Let it cook for three to four minutes and watch out till the oil splits on the sides.
After a while, you will start getting a nice aroma from the dish and finish it with a dash of fresh coriander leaves.
Now the sizzling hot paneer burji is ready to eat. Serve it with a tandoori roti, accompanied by tangy mango pickle and masala chaas, onion rings and lemon wedges.
