Paneer Di Bhurji

40 mins
Prep: 20 mins | Cook: 20 mins | Servings: 4

Ingredients

  • Green chickpeas (cholia), boiled 300 gms
  • Paneer, crumbled 450 gms
  • Ghee ¼ cup
  • Cumin seeds 1 tsp
  • Onion, chopped 1 medium
  • Ginger paste 1 tsp
  • Garlic paste 2 tsp
  • Kashmiri red chili powder 1 tsp
  • Turmeric ¼ tsp
  • Tomatoes, chopped 1 cup
  • Green chilies slit 3
  • Salt to taste
  • Balck pepper powder 1 tsp
  • Green cardamom powder a pinch
  • Cloves 2
  • Nutmeg grated a pinch
  • Kasoori methi powder a pinch

Garnish

  • Panjabi papad stripes, roasted 1 no
  • Fresh coriander leaves

Method

  • Heat ghee in kadhai and add cumin seeds and cloves, stir until it begins to pop.
  • Add onion, saute until lightly golden. Add ginger and garlic paste, stir-fry until the moisture evaporates. Add red chili powder and turmeric (dissolved in 2 tbsp water), stir- fry until the all moisture evaporates.
  • Add green chickpeas and cook until the fat leaves the sides. Add cottage cheese, green chilies, and salt; stir fry for a minute. Add black pepper, green cardamom powder, nutmeg and fenugreek leaves powder, and stir. Remove and adjust the seasoning.
  • Transfer to the serving bowl and garnish with roasted Punjabi papad stripes and coriander leaves.
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