Sunday, February 6, 2011

Paneer Bhurji

This past weekend, my friends R. and K. decided all of a sudden that they wanted to whip up and relish some fresh Indian delights for dinner. Of course, they thought, who better to call upon than yours truly? :) I ransacked my brains trying to decide what would be the best dish to prepare-a sure-shot palate pleaser that would be simple enough to prepare, given our limited equipment and cooking space. Of course, I realized, paneer is always a winner with both Indians and non-Indians alike, and paneer bhurji(essentially scrambled paneer) is the simplest of all! No kneading, pressing and cutting involved, only draining the curds. So after making clear that non-sterilized milk was a must(the vast majority of milk in France is sterilized and sits on shelves for months on end-gross, right?) and after trotting home to collect all the necessary spices and prepare the dough for the crisp, flaky parathas I would be making to accompany the paneer bhurji, we proceeded to chop ingredients for, cook and enfin, eat the simply delectable, creamy and spicy paneer bhurji with parathas hot off the stove :) I can't wait to cook with everyone again! Au revoir!
1 large onion
3 cloves garlic, finely chopped
1 tbsp. chopped fresh ginger
2 heaping tsp. cumin seeds
1 heaping tsp. fennel seeds
2 tbsp. olive oil
1 tbsp. coriander powder
2 large fresh red chilli peppers, chopped
2 tsp. garam masala
3/4 tsp. red chilli powder
1 cup chopped juicy tomatoes
1.5 tbsp. butter
paneer made from 1 gallon of milk
salt to taste

Heat oil in a large pan. Add cumin seeds, and when they begin to brown and give off a strong aroma, add the fennel seeds. Five seconds later, lower the heat to medium and add the chopped onion. Cook until the onions are tender and transluscent, but not brown. Add garlic and ginger, and cook for about 2 minutes, or until garlic is no longer raw, but not brown. Add chopped red chilli peppers and coriander powder. Cook for 2 minutes, and then add the chopped tomatoes. Let the mixture simmer until the tomatoes are completely cooked, but still somewhat juicy. Add paneer, garam masala, red chilli powder and salt, mix thoroughly, and let cook for 3-4 minutes on medium heat. Mix in the butter, and serve warm with parathas, rotis or naan.


Swathi said...

I like this paneer bhurji, i am not much fan of paneer, but this one I like it. Easy to make them.

Sushma Mallya said...

Perfect combo ...paneer burji with Paratha ..Delicious!

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