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Thursday, April 21, 2011

Paneer Bhurji & An Award

Paneer is one of my best-loved thing, that i can't have enough. Before i go grocery shopping, i always make sure that i have paneer in stock. The other day, i bought this twin pack of paneer at costco and I couldn't wait to try a new dish to eat'em up. When i came across the recipe for bhurji, i certainly know that it would be a big hit. Boy o boy, no words to explain the taste of these spicy, delicate bites. I guess chaat masala is the secret ingredient. Though i have tried different paneer dishes and loved'em all, bhurji is on top of the ladder and a keeper for sure. I am sure many of you had tried and tasted it before, but if you haven't, i insist to cook'em for your next dinner and you would love it just like we did.

1(14 oz) Paneer (store bought)
2 or 3 Roma Tomatoes (chopped)
1 medium Yellow Onion (chopped)
2tsp Garlic (minced)
2tsp Ginger (minced)
3 small Green Chillies (chopped)
1/4tsp Turmeric powder
1tsp Coriander powder
1/2tsp Chilli powder
1/2tsp Cumin powder
1/2tsp Garam Masala powder
1/2tsp Chaat masala powder
1/2tsp Cumin seeds
1tbsp Oil
How to:
  • Slice up the paneer and crumble'em with your hand or pulse'em in food processor (not in mixie or blender).
  • Heat oil in a skillet, add cumin seeds, followed by onions.
  • Saute'em for a couple of mins and then add turmeric powder, ginger and garlic.
  • Continue sautéing until the raw smell disappears and the onions are tender.
  • Add the tomatoes, green chillies and cook for 3-4 mins until they are soft. (Do not let'em mash up.)
  • Now add all the masala powders along with salt and cook for another min.
  • Then add the crumbled paneer, mix well to coat the masala and cook for 3 mins with lid closed. 
  • Check salt for taste, switch off and garnish with cilantro.
Serve hot with chapathi of naan.

Thank you Shobha for making such a beautiful tag for me and sharing the award with me.


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