Tuesday, January 6, 2009

Paneer Bhurji

Paneer Bhurji (Serves 2-3)


250 gms paneer
1 tbsp oil
2 medium onions
2 tomatoes
1 capsicum
1 tsp cumin (jeera)
1 tsp ginger-garlic paste (optional)
1 tsp red chilly powder
2 heaped tsp cumin-coriander powder (dhania jeera)
1/2 tsp turmeric
1 tsp red chilly powder
1 tsp garam masala powder
a handful of finely chopped coriander
salt to taste

1. Mash the paneer.
2. Finely chop the onions and tomatoes. Dice the capsicum. Keep aside.
3. Heat oil in a pan. Add the cumin seeds. After the cumin seeds crackle add the onions and stir fry till pink. If you are using ginger garlic paste, you can add it now. Or else continue from step 4.
4. Add the tomatoes and cook till they are soft and leave oil.
5. Add the capsicum. Cover and cook for 2-3 minutes.
6.Add red chilly powder, dhania jeera powder, turmeric, garam masala and salt. Mix well.
7. Stir in the paneer gently.
8. Garnish with coriander.

Serve with hot rotis.

Tip: It can also be used as a topping on a toast.

How to make paneer.


1 litre milk
2 tbsp lemon juice or vinegar or few crystals of citric acid.
a pinch of salt

1.Take a litre of full cream milk and boil it.
2. When the milk comes to a full boil add the lemon juice or vinegar or citric acid crystals (If citric acid is being used, dissolve it in 2 tbsp water before adding)
3. When the milk curdles (it will leave a lot of water too) then turn off the gas. Keep it aside for 5 minutes.
4. In a large vessel, tie a muslin cloth, pour the curdled milk over it. Tie the muslin cloth and knot it.
5. Hang it for sometime. After all the water is drained, add a pinch of salt. Mould this mixture in a rectangular shape.
6. Now place this cloth under a heavy weight for 2-3 hours for the paneer to set.

Tip: Do not throw the whey (the leftover water), it can be used for kneading dough for chapatis.