Paneer Bhurji recipe | Scrambled Cottage Cheese
Paneer Bhurji recipe | Scrambled Cottage Cheese is scrambled cottage cheese sautéd with capsicum, onions, garlic ginger and a wide array of spices. Quick and Easy to make and yet so flavorful and aromatic.
Equipment
- Nonstick pan
- Mixing wooden spoon
- chopping board and knife
Ingredients
- 250 gm paneer/Indian cottage cheese crumbled
- 2 onions; large chopped
- 1 tomato; medium chopped-
- 1 capsicum, small chopped
- 3 tbsp cooking oil
- 1 tsp ginger chopped
- 1 tsp garlic chopped
- 2 pcs green chilies chopped
- 1/8 cup boiled fresh green peas. optional
- 1/2 cup coriander leaves chopped
Spice powders & dried herbs
- 1 tsp turmeric powder
- ½ tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp kasuri methi
- ¼ tsp garam masala powder
- Salt to taste
Whole Spices
- 1/2" pc cinnamon stick
- 1 big cardamom
- 2 small cardamoms
- 3-4 cloves
Instructions
- Heat oil in a kadai or pan.
- Add clove, cardamoms and cinnamon.
- Now add chopped onions and sauté till light brown.
- When onions become light brown add chopped ginger and garlic.
- Sauté for some time.
- Add chopped green chilies.
- Sauté on low to medium flame.
- Add chopped tomatoes.
- Sauté till tomatoes are soft and mushy.
- Add turmeric powder, salt, chili powder and coriander powder. Mix.
- Then add chopped capsicum and sauté.
- Add grated paneer.
- Saute till spices are well incorporated into the paneer.
- Add green peas.
- Sprinkle kasuri methi. Mix well.
- Add a little water.
- Now sprinkle garam masala and some coriander leaves.
- Cover and cook on low flame for 5 minutes.
How to serve
- Serve hot Paneer Bhurji with Roti, paratha or naan alongside Vegetable Boondi Raita and Mint Lassi or Masala Boondi Buttermilk.
Notes
- The paneer must be fresh.
- Work on low to medium flame.
- Instead of grating, you can even mash with fingertips.
- Do not overcook otherwise paneer bhurji will turn tough instead of soft and creamy.