• ½ kg paneer or cottage cheese(available in the market) 2 medium onions chopped 2 medium tomatoes chopped 2 green chillies chopped 1 teaspoon cumin seeds (jeera) ½ teaspoon turmeric powder 1 teaspoon chilli powder 1 teaspoon roasted cumin powder 1 teaspoon kasoori methi (fenugreek powder) Salt to taste a pinch of sugar coriander leaves for garnishing

Paneer or cottage cheese is a very rich source of proteins. The leftovers can be grilled in the sandwich and served for breakfast or in the tiffin.

 

  1. Paneer can be made by splitting the milk. Boil 1 liter milk, add the juice of ½ lemon .The milk will immediately spilt, boil the milk for 3 more minutes until the paneer is totally separated from the whey.
  2. Use a strainer to dispose of the whey. The paneer is now ready.

 

METHOD:

  1. Chop/ mince/ scramble the paneer to make it granular.
  2. Heat oil, add the jeera/ cumin seeds and allow them to splutter.
  3. Add onions and green chillies and fry well till the onions become golden.
  4. Add tomatoes and fry well. Add the paneer & fry well for 5 minutes.
  5. Now add the turmeric powder, chilli powder , cumin powder, salt and sugar.
  6. Sprinkle kasoori methi powder and cook for 5 minutes. Garnish with coriander leaves.

 

Optional: My recipe is without garlic-ginger paste. If you prefer you can add 1 teaspoon garlic-ginger paste while frying the onions.

Paneer Bhurji