Ingredients and Method to make Paneer Bhurji
1 medium sized red onion (pyaaz/ vengayam)
1 green bell pepper (capsicum/koda molagai) deseeded and cut fine
3 cups of crumbled paneer (Indian cottage cheese) (400 gms of paneer)
For step by step directions to make your own paneer, check out this post
2 tbsp oil
1 tsp cumin seeds (jeera)
3 Thai or Indian variety of green chilies cut very fine (or to taste)
1/2 tbsp finely grated ginger
1/4 tsp red chili powder (or to taste) (optional)
1/4 tsp turmeric powder (optional)
salt to taste
for garnish
1 tsp lemon juice (or to taste)
4 tbsp finely cut cilantro (coriander leaves/ dhania/ kothamalli)
Crumble paneer, prep the vegetables and keep aside.
Heat oil in a large heavy bottomed pan on medium heat, add cumin seeds, when the seeds sizzle add onions and saute until the onions are transparent/ translucent. Add turmeric powder (if using), ginger and green chilies and stir a few times.
Add bell pepper and stir until the bell pepper is cooked, yet firm. Lower heat, add crumbled paneer, salt to taste, red chili powder (if using) and mix well. Stir and allow the mixture to heat for a few minutes for the flavors to mingle and for the paneer to heat through.
The copyright of this content belongs to Veginspirations.com
Remove from heat, garnish with lemon juice and cilantro and serve hot with some phulkas/ plain rotis (Indian flat bread) or use this mixture in a wrap or a grilled sandwich.
1 medium sized red onion (pyaaz/ vengayam)
1 green bell pepper (capsicum/koda molagai) deseeded and cut fine
3 cups of crumbled paneer (Indian cottage cheese) (400 gms of paneer)
For step by step directions to make your own paneer, check out this post
2 tbsp oil
1 tsp cumin seeds (jeera)
3 Thai or Indian variety of green chilies cut very fine (or to taste)
1/2 tbsp finely grated ginger
1/4 tsp red chili powder (or to taste) (optional)
1/4 tsp turmeric powder (optional)
salt to taste
for garnish
1 tsp lemon juice (or to taste)
4 tbsp finely cut cilantro (coriander leaves/ dhania/ kothamalli)
Crumble paneer, prep the vegetables and keep aside.
Heat oil in a large heavy bottomed pan on medium heat, add cumin seeds, when the seeds sizzle add onions and saute until the onions are transparent/ translucent. Add turmeric powder (if using), ginger and green chilies and stir a few times.
Add bell pepper and stir until the bell pepper is cooked, yet firm. Lower heat, add crumbled paneer, salt to taste, red chili powder (if using) and mix well. Stir and allow the mixture to heat for a few minutes for the flavors to mingle and for the paneer to heat through.
The copyright of this content belongs to Veginspirations.com
Remove from heat, garnish with lemon juice and cilantro and serve hot with some phulkas/ plain rotis (Indian flat bread) or use this mixture in a wrap or a grilled sandwich.
