Wednesday, October 3, 2012

Spicy Panneer Bhurji

I love Panneer, esp. home made crumbled panneer - just fresh off the heat. It has been ages since I made panneer and especially this recipe. So here goes..
Ingredients (serves 2):
For the panneer
Milk - 1 litre
Vinegar - 1 capful
Curd - 1 tablespoon

For the Bhurji

  1. Panneer - made from above
  2. 1 onion - finely choppped
  3. 1/2 capsicum - finely chopped - I used a large one. Use a full capsicum if the size is small. (optional)
  4. 1/2 cup shelled peas
  5. 1 cup tomato puree
  6. 1 tbsp ginger and garlic paste
  7. 1 tsp red chilli powder
  8. 1/2 tsp garam masala powder
  9. A pinch of kasuri methi
  10. 1 tsp cumin/jeera seeds
  11. A pinch of tumeric powder
  12. salt to taste


How I made it :-

For the panneer
In a pan, bring the milk to a boil. Add the curd and vinegar. The milk will curdle. Strain out the liquid and retain it. It can be used for making extra soft rotis or for naans. Make sure to drain out as much liquid as you can from the panneer - I use a cloth and tie the panneer in that while I proceed with the rest.

For the bhurji

  1. In a wok heat up oil. Throw in the jeera seeds and kasuri methi.
  2. Once fragrant, add the onions and capsicum.
  3. Once the onion is pink, add the ginger garlic paste and peas.
  4. Fry for a minute.
  5. Add the tomato puree and powders.
  6. Fry till fat separates.
  7. Add the panneer and salt.
  8. Garnish with coriander leaves and serve hot with rotis.