An alternative to scrambled eggs, paneer bhurji is made from crumbled paneer sauteed in Indian spices. It is enjoyed in many North Indian households as a breakfast dish as it makes a tasty, quick and filling meal. Most paneer bhurji recipes are dry (no gravy) but I wanted some gravy and winged a different recipe. This is now my pick for most loved paneer dish. Nothing can beat that crumble in a thick creamy sauce! Next time you get some paneer, do try this out, it’s delishhhhh 🙂
Time:
- Prep time – 25 minutes
- Cook time – 25 minutes
Ingredients:
- Paneer (Grated) – 400 g
- I grate the paneer if it is hard, but if yours is homemade it is probably easy to just crumble with your hands. Follow either method based on the paneer texture
- Large Red Onion (Finely Chopped) – 1 OR (2 cups)
- Roma Tomatoes (Chopped) – 2
- Indian Green Chilli (Chopped) – 2
- Bay Leaf – 1
- Ginger garlic paste – 2 tsp
- Turmeric Powder – 1/2 tsp
- Garam Masala Powder – 1/2 tsp
- Kashmiri Red Chilli Powder – 1/2 tsp
- Coriander Powder – 1/4 tsp
- Cashew Nut – 10
- Boil 1 cup of water and add the cashew nuts. Let it rest in the water for 5 minutes then blend the water-cashew mix until you get a cloudy mixture
- Milk – 1.5 cups
- I use 2% Reduced Milk
- Butter – 1 tbsp
- Kasuri Methi – 1 tbsp
- Extra Virgin Olive Oil – 2 tsp
- Keep the oil only to 2 tsp so that you keep it healthy 🙂
- Salt to taste
- Water – 1/2 cup
- Coriander Leaves for garnish
Method:
- Heat the oil in deep dish pan on medium heat. Add the bay leaf, ginger garlic paste, green chilli and onions. Saute until the onions turn golden brown
- Add the butter, masalas, salt, and cashew nut-water mixture. Saute for 2 minutes
- Add the tomatoes and water. Saute for 7 minutes
- Add the milk. Mix well for a minute then take off the stove
- Take HALF of the gravy and put it into a blender. Blend for 20 seconds on high
- Add the blended mixture back into gravy pot and mix everything together. Put it back on the stove
- Turn the heat to medium and add the paneer and kasuri methi. Mix for 3 minutes (add more milk if the gravy is too thick)
- Garnish with coriander leaves and enjoy 🙂
Alisha Cooking 