Sections
- प्राकृतिक खेती
- Transformations
- श्रीमद्भगवद्गीता
- योग
- हिन्दी भाग
- पशु पालन
- आयुर्वेद संग्रह
- स्वास्थ्य
- आहार विज्ञान
- कटाई, सिलाई और कढ़ाई (Cutting, Tailoring & Embroidery)
- News
- General
- Quotes
- CAREER TIPS
- The Days
- Festivals
- Herbal Plants
- The Plants
- Livestock
- Health
- Namology
- The Marriage
- Improve Your G.K.
- General Knowledge
- TERMINOLOGY
- Downloads
- Recipes
- World Transforming Personalities
- Geography
- Minerals
- World at a Glance
Paneer Bhurji
Ingredients:
Paneer, crumbled (cottage cheese) |
200 gms |
Medium sized onion/pyaaz, finely chopped |
1 |
Large or medium sized tomato, finely chopped |
1 or 2 |
Green chillies/hari mirch, finely chopped |
1 - 2 |
Small garlic |
3 - 4 |
Ginger |
½ inch |
Turmeric powder/haldi |
¼ teaspoonful |
Red chilli powder |
½ teaspoonful |
Garam masala powder |
¼ teaspoonful |
Cumin seeds/jeera |
½ teaspoonful |
Oil, ghee, butter or white butter |
1½ tablespoonful |
Salt |
As per taste |
Coriander/dhania leaves for garnishing (optional) |
a few |
Procedure:
Crumble the paneer/cottage cheese and keep aside. Heat oil or ghee or butter in a pan; add cumin seeds first if you are using them. Once they get browned, add onions. When the onions become translucent, add ginger-garlic paste and chopped green chillies. Simmer till the raw aroma of the ginger-garlic goes away. Then add tomatoes and cook till they become soft. You can add a pinch of salt so that the tomatoes get cooked faster. Now add all the dry spice powders - turmeric, red chilli powder, garam masala powder. Stir the spice powders; then, add the crumbled paneer and let it cook for 1 to 2 minutes. Don't cook the paneer for a long time as they harden and loose their softness. Lastly add chopped coriander leaves to paneer bhurji and mix. Serve paneer bhurji with bread toast. You can also serve paneer bhurji with rotis, plain parathas or as a side dish.