Paneer Bhurji | Home Made Paneer Bhurji Easy And Simple

Paneer Bhurji

Paneer Bhurji is one of the most popular Indian dishes, especially in the north Indian region. it’s a perfect combination of panner and dry spice powder.

In this post, you will see step by step method to prepare Paneer Bhurji  I am using simple spice, onion, tomatoes, and panner. If you want you can add matar, capsicum.

 

INGREDIENTS

  • Paneer crumbled – one cup.
  • Cooking oil – one tbsp.
  • Ginger garlic paste – one tsp
  • Onion medium size finely chopped – one.
  • Green chili chopped – two.
  • Tomato medium size finely chopped – one.
  • Cumin (jeera) – ½ tsp.
  • Turmeric powder (haldi) – ¼ tsp.
  • Red chili powder – ½ tsp.
  • Garam masala powder – ¾ tsp.
  • Salt to taste.
  • Lemon juice – 2 Tsp.
  • Chopped coriander leaves for garnishing.

 

RECIPE PREPARATION

  • Heat oil in a pan. keep the flame low.
  • Then add cumin seeds and sauté it till it turns brown and starts spluttering.
  • Next, add onion and cook in low flame till it becomes translucent also add ginger-garlic paste.
  • Keep sauté the mixture in low flame till ginger garlic raw aroma goes away.
  • Then add chopped tomatoes and chopped green chili and cooked till tomatoes turn soft and mushy.
  • To make tomatoes cooked fast you can add a pinch of salt.
  • Next, one by one add all the dry spices powder and start with red chili powder, turmeric powder, garam masala powder.
  • Stir the mixture for two minutes in low flame.
  • Know add crumbled paneer and cook it for about 2 minutes.
  • Top up with chopped coriander leaves and give a nice mix.
  • Paneer bhurji is ready to serve .you can serve with paratha or rotis.
  • Sprinkle some lemon juice before serving.

 

HOW TO MAKE PANNER AT HOME.

  1. Take a heavy bottom pot to boil 2 liters of milk.
  2. When milk comes to boil immediately add 2 tbsp of lemon juice and stir it slowly.
  3. You will see milk start curdling. turn of the flame.
  4. allow it to settle down.
  5. pour it in a muslin cloth lined up over a colander.
  6. rinse the water and make a tight knot to the cheesecloth to squeeze extra water.
  7. to remove excess whey hang the paneer for about one hour.
  8. before using make sure there is no extra whey.

 

NOTE

  • IN PLACE OIL YOU CAN ALSO USE BUTTER

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