Paneer Bhurji keema Masala

By Ranveer Brar · 60 min

Ingredients

Instructions

1. Fry the paneer cubes in oil until golden brown. Drain on absorbent paper and let cool to room temperature. Coarsely grind in a chopper and set aside.
2. Coarsely grind the ginger, green chillies and garlic in a mortar to a paste. Set aside.
3. Roast the salt, black peppercorns, coriander seeds, fennel seeds and cumin seeds until aromatic. Grind to a fine powder in a mixer grinder and set aside.
4. In a handi, heat the ghee. Add the cumin seeds and the ginger-garlic-chilli paste and sauté for 1 minute.
5. Add the onion and sauté for 2-3 minutes, until translucent.
6. Add the tender coriander stems, degi red chilli powder, turmeric and coriander powder and cook for 1 minute.
7. Add the tomato puree, a pinch of sugar and salt to taste. Cook 7-8 minutes, until oil separates from the masala.
8. Add the green peas, crumbled fried paneer, water and salt to taste, and cook for a while.
9. Add the chopped tomato, crushed dried fenugreek leaves, 2-3 heaped tablespoons of the prepared masala and a little water. Cover and cook 3-4 minutes on medium heat.
10. Finish with the chopped coriander leaves and 1-2 tablespoons ghee, and mix well. Transfer to a serving dish and garnish with lemon wedge, green and red chillies and a coriander sprig.
11. For the pav: heat 1 tablespoon ghee in a pan, add a pinch of degi red chilli powder, then toast the ladi pav on both sides. Serve hot with the paneer.

Summarized from Ranveer Brar's video. Watch it for the details.

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