A wall of silence on the blog! While I may have not blogged for the last 2 weeks, a lot of cooking happened. Past few weeks have been all about cooking for family.
Late Holi wishes to everyone out here, this Holi we celebrated with our extended families, lots of food, laughter and a sense of belonging. Gujiyas relished from Old Delhi sweet shop. One of the best festive celebrations we have had since we embraced our expat lives in Dubai.
These days I’m trying to follow a high protein diet. Being a vegetarian, paneer or cottage cheese is the most common substitution for meat in Indian sub-continent. It is also an excellent source of calcium.
If I’m busy, I just buy a block of cheese from Lulu’s or Bikanerwala or else make it at home. It is a staple in my pantry. While I love my Paneer with vegetables and in Makhni gravy, sometimes all you need is a no-fuss and easy to make dish.
On days like this, I have this recipe of Paneer Bhurji handy. A bhurji is simply means a scramble. On work day mornings, it gets ready in a jiffy including the prep and it means I can brown bag my lunch and not spend my molaah on take-aways.
Serves : 4
Prep Time : 5 minutes
Cooking Time : 10 minutes
200 grams cottage cheese / paneer
2 medium sized onions finely chopped
2 medium sized tomato finely chopped
2 green chillies finely chopped
1 tsp tomato paste
5 tsp canola oil
1 tsp cumin seeds
1 tsp ginger garlic paste
1 1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp chaat masala
1/4 tsp red chilly powder
1/4 tsp turmeric powder
One bunch of Spring onions greens finely chopped
Handful of coriander leaves finely chopped for garnishing
In a wok heat some oil, add cumin seeds. Let them sizzle and add green chillies and ginger garlic paste.
Add onions after a minute and cook them until they are translucent.
Add tomatoes, tomato paste and the dry spices and cook them until the mixture leaves a ring of oil on the sides.You can also add green peas and capsicum to the mixture.
With your hand just crumble the paneer lightly or you could use a box grater.
Blend the paneer well with the onion-tomato mixture and cook for a while until the mixture is not quite moist.
Sprinkle with the greens of spring onions and mix well. Garnish with coriander leaves and take the Bhurji off heat. I did not have some on hand hence no garnish for me 😦
Serve with fluffy phulkas or toasted bread with butter.
Next post I will bring you stories from my meeting with the MasterChef himself, Sanjeev Kapoor and the euphoria that followed after the same. Also my experience of meeting the Curry Queen – Camellia Panjabi, such a lovely lady. Me and Sahil had a really candid and heart warming conversation about differences in coastal cuisines and misrepresentation of Indian cuisine internationally on many instances. How we asked her to please write a new cook book and much more!
Until next time, happy cooking! 🙂
4 thoughts on “Paneer Bhurji”
Paneer bhurji is such a classic no fail dish! Absolutely love it! I like mine with lots of green chillies and a bowl of fresh yoghurt! Yumm!
Yes green chillies does alleviate the taste 🙂
I love paneer bhurji! My mom makes a similar version but with eggs instead of paneer, makes a good weekend breakfast 🙂
That’s how mum-in-law fixes the bhurji for hubby too 🙂