Those of you who follow me on Facebook must already be familiar with this picture already. A couple of weeks ago, I made this yummy Paneer Bhurji for lunch. When Shankar saw the pictures, He said, this looked like Cauliflower/Gobi & nobody is even going to think this is Paneer. Now, if I can't make paneer look like paneer then, that would be a serious challenge to my photography skills :(
We anyways decided to put it up on FB without a caption & the comments were rather interesting.
And, yes a lot of people did say it looked like Gobi. Much to my relief, some of them (mostly my food blogger friends) thought it look like Paneer too. Else, I'd have to reshoot this one :)
Anyways, whatever this looks like, This is Paneer Bhurji for me.
You Will Need:
- 200g Paneer/Indian Cottage Cheese
- 1 big Onion - finely chopped
- 1 big Tomato - finely chopped
- 1 Green Bell Pepper - finely chopped
- 1 tsp cumin seeds
- 1 tsp kalonji/Nigella seeds
- 1 tsp ginger-garlic paste
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp Garam Masala
- Salt as per taste
- Chopped cilantro for garnish
- 1 tbsp cooking oil
- Crumble Paneer & set aside
- In a pan, heat oil, splutter cumin seeds & Kalonji. Add ginger-garlic paste & saute for about 10 secs. Add chopped onion & saute` till they turn slightly pink.
- Add chopped bell peppers & tomato. Mix well & Add red chilli powder & turmeric & cook till oil separates. Add crumbled paneer, Salt & Garam Masala. Mix well & allow it to cook in low heat for about 5 mins. Keep stirring ocassionally to avoid the bottom from getting burnt.
- Garnish with chopped cilantro
Serve with warm Rotis ... Enjoi !!!
Since Shankae dislikes overuse of spices, I made this rather plain. I skipped Cumin & Coriander powder. I add just a little bit of Garam Masala for thr flavour. I sometimes skip Garlic too & for me it didn't make a huge difference.
I love serving this with warm Rotis. Since it gets done in 15 mins, its a great option for a weeknight dinner. You could probably use the leftover Bhurji for stuffing parathas too or even in wraps