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Scrambled Cottage Cheese/Paneer Bhurji

tastydelightz by tastydelightz
April 16, 2017
in 30 minutes or less, 30 minutes or less, All recipes, Entree
40
Stir Fried Amaranth Leaves/Red Chawli ki Sabzi/Red Muzhai Keerai Thoran

One more variance of Paneer Dishes is this spicy Paneer Burji which goes well with Indian Breads. It can be used as a spread on Rotis topped with vegetable salad and rolled as a Roti Roll.

Ingredients

Paneer (Cottage Cheese) – 200 Gms

Onion – 2 Nos (finely chopped)

Capsicum (Bell Pepper) medium sized – 1 No (Finely chopped)

Tomato (Big) – 1 No (finely chopped)

Chilli Powder- 1 tsp

Jeera (Cumin) Powder– ½ tsp

Garam Masala – 1 pinch

Turmeric (Haldi) Powder – 1/8 tsp

Salt to taste

Cilantro (Dhania) leaves – 2 tbsp (finely chopped)

Garlic Pods- 5 Nos

Ginger- ½ inch long

Green Chilli – 1 No

Oil – 2 tbsp

Cumin Seed – 1 tsp

Preparation:

Crush the Ginger, Garlic and Green Chilli. Heat the Oil in a pan. Add Jeera. When it crackles, add crushed Ginger, Garlic and Green Chilli. Cook for a minute.

Add the Onions and cook till it becomes translucent.

 

Add Capsicum. Cook for 1 minute.

Add Tomatoes and continue cooking till it becomes soft.

Add Chilli Powder, Jeera Powder, Haldi Powder and Salt. Cook till the raw smell goes away.

Crumble the Paneer and add to the above. Mix well and cook for 3 to 4 minutes more stirring it in between.

Add Cilantro, mix well and transfer to a serving bowl.

 

Notes:

Use a non-stick pan for better results

Tofu can be used instead of Paneer.

Related

Previous Post

Stir Fried Amaranth Leaves/Red Chawli ki Sabzi/Red Muzhai Keerai Thoran

Next Post

IndoChinese Fried Rice

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IndoChinese Fried Rice

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