PANEER BHURJI

PREPARATION TIME: 5 MINUTES             COOKING TIME: 15MINUTES 

CUISINE: NORTH INDIAN             

COURSE: LUNCH AND DINNER 

                INGREDIENTS

      1. 2 CUP CRUMBLED PANEER (COTTAGE CHEESE)
      2. 2 TBSP COOKING OIL.
      3. 1 ONION FINELY CHOPPED.
      4. 2 TOMATOES FINELY CHOPPED.
      5. 1/2 TSP CUMIN SEEDS.
      6. 1/4 TSP TURMERIC POWDER.
      7. 1/2 TSP KASOORI MEETHI (FENUGREEK LEAVES).
      8. 1 FINELY CHOPPED GREEN CHILI.
      9. 1TSP GINGER GARLIC PASTE.
     10.1/4 TSP CHILI POWDER.
     11.1/2 TSP GARAM MASALA.
     12. SALT TO TASTE.
     13. CORIANDER LEAVES

                           METHOD

    1. HEAT OIL IN A PAN. ADD CUMIN SEEDS ONES THEY GET BROWNED, ADD CHOPPED ONIONS. SAUTE THE ONION TILL IT GET BROWN.

   2. AFTER SAUTEING ONION ADD GINGER GARLIC PASTE SAUTE TILL THE RAW AROMA OF GINGER GARLIC GO AWAY, ADD GREEN CHILIES, AND  TOMATOES. SAUTE THE TOMATOES TILL OIL SEPARATES.

   3. NOW ADD ALL DRY INGREDIENTS TURMERIC POWDER, KASOORI MEETHI, CHILI POWDER, GARAM MASALA, ADD SALT AS PER TASTE.

  4. MIX ALL TOGETHER, IN THE END, ADD CRUMBLED PANEER (COTTAGE CHEESE). COOK FOR ANOTHER 2 MINUTES.

   5. DON'T COOK THE PANEER (COTTAGE CHEESE) FOR LONG TIME AS THEY HARDEN AND LOOSE THEIR  SOFTNESS.

   6. GARNISH WITH SOME FRESH CORIANDER.

STEP BY STEP PANEER BHURJI RECIPE 

    1. HEAT OIL IN A PAN. ADD CUMIN SEEDS ONES THEY GET BROWNED, ADD CHOPPED ONIONS. SAUTE THE ONION TILL IT GET BROWN. 

2. AFTER SAUTEING ONION ADD GINGER GARLIC PASTE SAUTE TILL THE RAW AROMA OF GINGER GARLIC GO AWAY, ADD GREEN CHILIES, AND  TOMATOES. SAUTE THE TOMATOES TILL OIL SEPARATES.

 3. NOW ADD ALL DRY INGREDIENTS TURMERIC POWDER, KASOORI MEETHI, CHILI POWDER, GARAM MASALA, ADD SALT AS PER TASTE.

  4. MIX ALL TOGETHER, IN THE END, ADD CRUMBLED PANEER (COTTAGE CHEESE). COOK FOR ANOTHER 2MINUTES.

   6.GARNISH WITH SOME FRESH CORIANDER.