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Does the word bhurji only remind of the eggy delight that is popularly consumed for breakfast? The vegetarian counterpart of the bhurji is also a super tasty dish. Made with cottage cheese, paneer bhurji works as a perfect dish for breakfast or as an accompaniment to a meal. With a few tweaks and interesting presentation, it can work as a brunch dish or evening snack too.
Paneer is an easy favourite with children. Needless to say, it is also a favourite with adults. For those who don’t eat non-vegetarian food, paneer comes in the ‘indulgence’ food category.
Bhurji made from fresh paneer has an added taste to it because of its naturally crumbly nature. But if you don’t have this available, you can use store bought paneer cubes, bring them to room temperature and the crumble it thoroughly.
Many people eat paneer with a little caution because milk solids also contains fat. In such cases, you can use skimmed milk to make paneer. In fact the best way to remove the fat from milk is to do it yourself instead of spending extra in buying skimmed milk. You can use regular milk which has been boiled, cooled and stored in the fridge for a day or two. The cream forms a full layer on top which you can remove and keep aside. You can do this 3 to 4 times to remove as much fat as possible. You can then curdle the rest of the milk to get low-fat paneer.
- 250 grams Paneer
- 2 Onions
- 2 Tomatoes
- 2 tsp Curd
- 2 tsp Cream
- 2 Laung
- 1/2 inch Cinnamon
- 1/2 inch Ginger
- 4 pods Garlic
- 1/4 tsp Turmeric Powder
- 1 Elaichi
- 2 Tej Patta
- 1/2 tsp Garam Masala Powder
- Salt to taste
- 1 tsp Red Chilli Powder
- 1 Green Chilli
- Green Coriander Leaves to garnish
- 1 tbsp Oil
Grate the paneer, slice the onions and puree the tomatoes.
Grind together the onions, laung, tej patta, ginger, garlic, green chilli, cinnamon, green coriander, elaichi to a coarse paste.
Take a thick bottom pan and heat it on low flame.
Add one tablespoon of oil and add the paste for frying.
Keep on stir frying so that it doesn't stick to the bottom of the pan and burn.
Add in the tomato puree and fry till the color changes.
Put in the salt, garam masala powder, haldi and red chilli powder.
Add the cream and curd now. Again mix well till they get Incorporated into the masala.
Lastly, add the grated paneer. Gently mix it and put on the lid.
Cook only for a couple of minutes.
Garnish with green coriander leaves and serve hot.
While you can have the regular paneer bhurji with pav, bread, roti or rice you can very easily create variations to this dish. While the regular dish does not require the use of sauces, you can add some tomato sauce and chilli sauce to give the dish a spicy twist. You can add some extra tomatoes if you like it tangy. You can also add yellow, red and green capsicum to make the bhurji look colourful and attractive, and a little extra nutritious.
Bhurji Pav is one of north and west India’s favourite breakfast dish. It takes just about 10 mins to prepare with no advance preparation required. While having this dish for brunch, you can serve it with golden brown bread. You can use it as a sandwich filling with some south west sauce and lettuce dressing to give it a fresh subway paneer sandwich feel. You can serve it as a dry curry with dal rice and roti or have it as a wrap filling during your evening snack.
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