Paneer Bhurji Recipe

I love paneer bhurji because there's paneer in every spoonful, unlike a paneer makhani or palak paneer, where chunks of paneer are used. It's semi-dry and thus, lighter, but goes very well with plain pav. I prepared it the other day for dinner and my husband loved it. I used a dash of ghee in the end to give it a buttery flavour and add moistness. I also like adding hing or asafoetida in all my dishes as it adds flavour, aids digestion and curbs flatulence. Right from the chopping to the garnishing, this recipe took me only 30 minutes.

Paneer Bhurji Recipe
Serves: 2
Preparation time: 15 minutes
Cooking time: 15 minutes

150gm paneer
1 onion, chopped
1 tomato, chopped
1/2 bell pepper, chopped
1 green chilli, chopped
4 garlic cloves, chopped
Handful of green peas
Handful of coriander leaves or cilantro, chopped
A dash of lemon (optional)
Salt to taste
Two tablespoons oil/ghee
Mustard and cumin seeds
Red chilli powder
Dhania powder
Turmeric powder
Garam masala 

Pinch of asafoetida (optional)

1. Pour two tablespoons oil or ghee in a pan. When it gets hot, add mustard seeds. When they stop bursting, add cumin seeds.
2. Saute the garlic, followed by onions.
3. Add the tomatoes, peas, capsicum and chillies. Add salt, turmeric powder, red chilli powder, dhania powder and garam masala. Cook for a minute.
4. Crumble the paneer into the pan and stir well. Cook for a few minutes.
5. Garnish with chopped coriander and a dash of lemon (if required).
Serve hot with pao or bread.

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