Imagine this. Monday evening,another start to a long week of work. Already tired,you need something to pep you up! Imagine then, breaking off a piece of soft soft chapati, taking generous amount of pillowy yet spicy paneer bhurjee, taking a crunch 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. Its 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 real 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 🙂