paneer bhurji

Ingredients

• Cheese

  Cottage - Eden Vale

  200g

• Onions

  Raw

  1 large or 150g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Ginger

  Spices, ground

  1 tsp or 2g

• Coriander seed

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  ½ tsp or 1g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  3 tbsp or 45g

• Water

  Plain, clean water

  ½ cup or 118g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Butter oil

  Anhydrous

  2 tbsp or 26g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Cardamom

  Spices

  200g

• Peppercorn

  Whole peppercorns, black

  6 dash or 0.6g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

Directions

1. preparation for paneer bhurji gravy
2. crumble 200 to 250 grams paneer and keep aside.
3. chop the onions, tomatoes and green chillies. keep aside.
4. crush the ginger garlic in a mortar pestle and keep aside.
5. also remove the whole spices and spice powders and keep aside.
6. making paneer bhurji gravy
7. heat 2 tbsp butter or oil in a pan.
8. add the whole spices - 1 inch cinnamon, 3 cloves, 2 green cardamoms, 5 to 6 black peppercorns and 2 small tej patta or 1 medium to large tej patta. saute till the spices become aromatic.
9. then add 1/2 cup finely chopped onion. stir very well.
10. saute the onions till light golden.
11. add the chopped green chilies and 1 tsp ginger-garlic paste.
12. saute till the aroma of ginger-garlic goes away.
13. now add 1/2 cup finely chopped tomatoes. stir very well.
14. saute till the tomatoes soften and you see oil releasing from the sides of the masala.
15. add 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp red chili powder, 1/4 tsp turmeric powder and 1/4 tsp garam masala powder.
16. stir the ground spices well.
17. keep the flame to its lowest, and now add 3 tbsp fresh curd/yogurt.
18. as soon as you add curd, stir quickly and briskly.
19. then add 1/2 cup water and stir.
20. add 1 tbsp chopped coriander leaves. stir.
21. bring the curry or gravy to a simmer.
22. then add the crumbled paneer. also add salt.
23. stir very well and simmer for 1 to 2 minutes till the paneer is cooked.
24. switch off and add 2 tbsp chopped coriander leaves.
25. stir very well and serve paneer bhurji gravy with chapati, rotis, paratha or bread.
26. Recipe by: dassana (source: https://www.vegrecipesofindia.com/paneer-bhurj-gravy-recipe/)