However when there was a need to make a quick meal, I resorted to remembering something and it surely ended up being a good meal in short span of time. When we were first introduced to Paneer, I was quick enough to note down whenever recipe that I came across and this bhurji was one such thing we read and even wrote down. It is very similar to the Egg bhurji one might have grown up eating.
I haven’t actually made this in the longest time. So it was fun remembering it again.
Paneer – made from 1/2 liter milk
Onions – 1 big
Tomatoes -1 big
Green chilies – 2 medium
Salt to taste
Oil – 1 tsp
Red chili powder – 3/4 tsp
Coriander powder – 3/4 tsp
Cumin powder – 1/2 tsp
Garam Masala – 1/2 tsp
Turmeric powder a pinch
How to make the Paneer Bhurji
If you have the paneer already made, just go ahead making the bhurji. Else boil the milk and curdle with 1 tsp lemon juice.
Strain the paneer and save the water.
In a wide bowl, take the flour for rotis and add salt and required water from the paneer and knead to a soft and pliable dough. Let it rest for 15 mins.
In a non stick pan, heat with oil. Add onions, green chilies, saute well.
Next add finely chopped tomatoes and all the spice powders. Cook well. Once the tomatoes are soft and well cooked, it takes about 5 – 7 mins, crumble the paneer and mix well.
Simmer to make sure the bhurji becomes little dry.
Meanwile roll out the chapaties and make the rotis.
Serve the Paneer Bhurjis with Rotis.
This goes for the March Week 2, Cooking from Cookbook Challenge Group