Grated Paneer sautéed with onion, tomato, veggies, and spices. Generally, a dried version of Paneer Bhurji is famous in household but most Indian restaurants serves the gravy version and I have tried to recreate it. It’s been a family favorite dish.
Paneer BhurjiCourse: MainCuisine: Indian
2 cups shredded paneer
1 red onion, chopped
1 tbsp ginger chili paste
1 tbsp garlic paste
2 tbsp tomato paste
1 tomato, puréed
1/3 cup frozen petit peas
1 cup milk
1 tsp turmeric
2 tsp red chili powder
1 tsp garam masala
2 tsp kasoori methi
1 tbsp Ghee/butter
Salt to taste
2 tbsp heavy cream (optional), garnish
2 tsp Chopped cilantro, more for garnish
- In a pan heat ghee on medium heat and add cumin seeds, onions, chili-ginger and garlic paste and cook for about 4-5 minutes. Onion should be completely cooked.
- Now add chopped tomato, tomato paste, chopped cilantro, salt and cook on a low heat for 5-6 minutes until tomatoes are soft and mushy.
- Add turmeric powder, chili powder, coriander powder and peas and mix well and sauté́ all the spices on low flame for a minute.
- Add 1 cup of milk and get ta soft boil on low flame and gently fold in shredded paneer, Garam masala, kasoori Methi and mix well, cover the pan and let it simmer for 2-3 minute. If needed you can add little more milk or water to make it saucier. Just adjust the seasonings.
- Turn off the stove and garnish with chopped cilantro, cream and enjoy with Roti or Rice.