Amritsari Paneer Bhurji: Imagine then, breaking off a piece of soft chapati, taking a generous amount of pillowy yet spicy paneer bhurjee, taking a crunching bite of a fresh green chili…letting the flavors and textures take you to foodie heaven. Imagine soothing that kick of chili with a cool cucumber raita…sounds good? Monday actually became better :p 😉
Paneer Bhurjee or Cottage Cheese crumble has thousands of variants literally. The recipe that I am sharing with you today, is a typical Punjabi -Amritsari dish. It’s rich, soft and spicy! Sooo easy to make!! 😉
- 250 gm fresh cottage cheese crumbled
- 1 large onion finely chopped
- 3-4 green chilies chopped
- 1-2 medium sized tomatoes chopped
- 1 pinch turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 2-3 tablespoons of butter
- Salt to taste
- Minced ginger (optional )
In a heavy bottomed skillet, add the butter with a 1/2 teaspoon of oil. Once the butter begins to heat up, add the chopped chilies. Saute for a minute.
Next, add the onions and minced ginger. Saute them till they start getting translucent and a little brown towards the edges. Add all the spices and salt, except garam masala at this point. Saute for another 30 seconds or so.
Next, add the tomatoes. I like to add around 1 tablespoon of the cottage cheese water. Add regular water if you like. Cook the whole thing for 2-3 minutes, till the time the tomatoes lose their edges and become soft.
The secret to soft paneer bhurji is adding the cottage cheese at the very last moment and not a minute before that. Cottage cheese is naturally spongy and in this crumbled state, it absorbs the flavor really quick. Finally, add the garam masala. Stir around for 2-3 seconds and turn the flame off!
That’s it. Your Amritsari paneer bhurji is ready! Make it for dinner today, and tell me how it went for you 🙂