More Curry Recipes
|250 gms (1/2 lb) Paneer (cottage cheese), crumbled or grated|
|1 teaspoon grated Ginger|
|4-5 Garlic Cloves, crushed|
|1 Green Chilli, seeded and finely chopped|
|2 medium Onions, finely chopped|
|1 large Tomato, finely chopped|
|1 medium Capsicum, finely chopped|
|1/4 teaspoon Garam Masala|
|1/4 teaspoon Turmeric Powder|
|1/2 teaspoon Red Chilli Powder|
|1 teaspoon Coriander Powder|
|2 tablespoons Milk|
|1 teaspoon Lemon Juice|
|1½ tablespoons Oil|
|2 tablespoons Fresh Coriander Leaves, finely chopped|
- Heat oil in a pan over medium flame. Add cumin seeds and allow them to crackle. Add grated ginger, crushed garlic and chopped green chilli and sauté for a minute.
- Add chopped onion and sauté until it turns translucent, about 2-3 minutes.
- Add chopped tomato and chopped capsicum, stir and cook until they turn soft and oil starts to separate for approx. 2-3 minutes.
- Add garam masala, turmeric powder, red chilli powder, coriander powder and salt, mix well.
- Add milk.
- Mix and cook for a minute.
- Add crumbled paneer and lemon juice.
- Mix and cook for 3-4 minutes; stir occasionally in between to prevent sticking.
- Turn off the flame and transfer prepared paneer bhurji to a serving bowl. Garnish with fresh coriander leaves and serve.
- Use non-stick pan or heavy based pan to avoid burning and sticking. Thick pan also helps distributing heat evenly on its entire surface, giving even heat to food from all sides.
- Tofu can be used as a substitute of paneer in this easy recipe.
- Add 1/2 teaspoon crushed kasuri methi in step-6 to enhance the flavor.