This dish, though simple and common in every household, is extremely special to me because it holds a very sweet memory.
Shloka my 8 year old niece is extremely fond of paneer and this is her absolute favorite. She lives abroad with her parents and whenever she is visiting us, requests me to make this. From the past 8 years I have been making this for her every single time she comes over. She devours it with rotis or dal chawal or just eats spoonfuls of this, rolls her eyes (it means she loves it) and then shows me her signature thumbs up which means that Maasi (or Shiya as she fondly calls me) has passed her test.
A very simple dish, every household has their variation, including mine. We don’t prefer loads of garam masala in our food but we don’t mind the green chillies. My version of Paneer Bhurjee is usually low in oil too so one can enjoy a guilt free veggie to go with their choice of accompaniment viz rotis or rice.
High in protein, this should be consumed by vegetarians atleast once in a week or more. Instead of deep frying this high protein calcium rich ingredient, healthy options should be chosen to make it more interesting for kids and adults.
My husbands favourite combination is the Bhurjee Pav (with homemade rolls).
Recipe for Paneer Bhurjee
Prep Time – 15 mins
Cooking time – 15 mins
Serves 3 persons
- Paneer – 250 gms
- Onions – 2 medium
- Tomatoes – 2 medium
- Green chillies – 3 nos. finely chopped
- Garam Masala Powder – 1 tsp
- Red chilly powder – 1 tsp (Optional)
- Turmeric powder – ½ tsp
- Jeera – 1 tsp
- Oil – 1 tblsps
- Salt as per taste
- Corriander – finely chopped
- Crumble the paneer and keep aside.
- Finely chop the onions, chillies, coriander leaves and keep aside.
- Puree the tomatoes. You may choose to chop half and puree half too in case you like chunks of tomatoes in your bhurjee.
- In a kadhai, take some oil, once it heats, add jeera, let it turn a bit brown before adding the onions.
- Sweat the onions and slightly brown them.
- Add the tomato puree, green chillies, turmeric powder, salt and stir well until a thick gravy is formed.
- Add the crumbled paneer into the kadhai along with finely chopped coriander leaves and garam masala powder. Stir once. Cover and let it mix well for another 2-3 mins with lid on a low flame.
- If you prefer your bhurjee with garlic / ginger paste, add it after Sr. No. 4.
- At Sr. No. 6 you can add red chilly powder too incase you like very spicy bhurjee.
- If you want your onions to brown / caramelize faster, add a pinch of salt.
- If you want to reduce the oil content and still get a good gravy, use 1 tblsp of oil, then 2 spoons of water while cooking the onions and cover it with a lid so that it softens with the steam. I do this for most of the gravies at home and it doesn’t affect taste.
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