This sabzi / curry came into existence since I had half opened packets of paneer from our weekend cooking and it had to be used in a day before it makes its way to the bin. Oh, my !! Can you imagine wasting Paneer. Not at all. Paneer Bhurji is a timeless classic. A vegetarian take to Egg Bhurji !
Prep Time: 10 minutes | Total Time 20 Minutes | Serves 4
I love the addition of Green Pepper to my
paneer dishes and it brings an excellent crunch to it. We just need to
ensure, not to overcook the green pepper and the curry overall. It will
change the texture.
- 250 g Indian Cottage Cheese | Paneer
- 85 g | 1 No’s Red Onion
- 100 g | 1 No’s Green Pepper
- 75 g | 1 No’s Tomato
- 1 Tsp Grated Ginger
- ¼ Tsp Turmeric Powder
- ½ Tsp Chilli Powder
- ½ Tsp Garam Masala
- ¾ Tsp Salt Adjust it to your taste
- 2 No’s Green Chillies Optional
- 1 Tsp Oil
- ½ Tsp Cumin Seeds
- 1 Tsp Coriander Leaves
- A squeeze of lemon juice Optional
- Chop the onions, green pepper, tomato, green chillies finely.
- Crumble the paneer with your fingers. Alternatively put cubes of paneer in your blender to get them finely shredded.
- Heat oil a non-stick pan, drop in cumin seeds. Once they begin to crackle, add in onions, green chillies (optional – use it if you like it spicy) and ginger. Fry them until transparent.
- Pop in green pepper and sauté only for a minute or so. We need to retain the crunchiness right till we gobble the bhurji.
- Add the chopped tomatoes along with the spices.Cook for about 2-3 minutes roughly in low flame, as you seed the tomatoes meltdown.
- Add Paneer and the required amount of salt to the rest of the dish. Barely cook for 1½ to 2 Minutes and turn off
- the flame.
- Garnish with coriander leaves and a dash of lemon juice.
ensure, not to overcook the green pepper and the curry overall. It will change the texture.