Paneer Bhurji is an easy and colorful dish which kids just love it. As we do egg bhurji the same for paneer paneer bhurji but there is an extra addition that is capsicum and tomato. It is a versatile dish which we can make for breakfast as well for dinner as a side dish for rotis. When my friend told me that she made this for dinner I wanted to try too. Before we go for a vacation next week, I want to clear the perishable things are in the fridge. Paneer was the one flashed in my mind and I just made this for yesterday's dinner. We had this with rotis and we liked a lot.
INGREDIENTS:
Paneer - 250 grams or grated panner 1 cup
Onion - 1 finely chopped
Capsicum - 1 finely chopped
Tomato - 1 finely chopped
Ginger garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Lemon juice - 1 tsp
Salt - to taste
To temper:
Oil - 1 tsp
Cumin seeds / Jeera- 1 tsp
Asafoetida - a pinch (optional)
HOW TO MAKE:
Heat oil in a pan / kadai add cumin seeds and asafoetida. Add chopped onion and ginger garlic paste. Fry until the onion turns transparent and the nice aroma comes. Add chopped capsicum and tomatoes. Fry well and add red chilli, garam masala, coriander and turmeric powder. Add salt.
Meanwhile grate paneer and keep aside. Once the masala mixed well with the ingredients add grated paneer. Mix well, fry and cook for 2 to 3 mins until it get dry. Add lemon juice. Turn off the stove.
TIPS:
Add grated carrot or green peas or altogether.
Asafoetida is an optional, I like the flavour hence I added.
Add chopped green chillies instead red chilli powder.
Add grated ginger and garlic instead adding a paste.
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