Onion and tomato is cooked in tempered oil along with spices. Fresh paneer is crumbled and added to the onion tomato mixture. Paneer bhurji looks dry and can be used as a bread spread or roti filling.
Makes: around 2 Cups of Paneer Bhurji.
Freshly Made Paneer 1 1/2 Cups
Green Chiles 2
Red Chile Powder 1/4 tsp
Garam Masala 1/4 tsp
Turmeric Powder a big Pinch
Cumin Seeds 1/2 tsp
Curry Leaves 3
Cilantro few Sprigs
Salt to taste
Oil 1 tsp
Method of preparation:
Crumble the fresh paneer and keep aside.
Remove stems, wash and chop the green chiles.
Peel, remove ends and finely chop the onion.
Wash and finely chop the tomatoes.
Wash and chop the cilantro leaves.
Heat oil in a pan on medium high heat, add cumin seeds and curry leaves.
When cumin seeds start to sizzle, add chopped onion.
Fry the onion till it turns brown around the edges.
Then add green chiles and chopped tomatoes.
Cook till tomatoes soften a bit.
Stir in garam masala, red chilli powder, turmeric powder and salt.
Fry briefly, add cilantro and crumbled paneer.
Fry for a minute or two to evaporate any excess moisture.
Serve paneer bhurji as a spread with toasted bread or with thin biscuits or with pulka or roti.
Notes: Make sure there is not much moisture left in the paneer bhurji before removing it from heat.
Suggestions: Adjust the spice with either green chiles or red chile powder.
Variations: Also add ginger garlic paste along with onion for more heat. You can also squeeze half a lime once the bhurji is finished.
Other Names: Paneer Bhurji, Cottage Cheese Curry.