Paneer bhurji - Scrambled Indian cottage cheese

By Swasthi's Recipes · 20 min

Ingredients

Instructions

1. If making paneer: bring 4 cups of milk to a boil, add 1 tablespoon of vinegar or lemon juice and stir. Once the milk curdles well, turn off the heat. If it does not curdle, add 1 more tablespoon of vinegar.
2. Drain the curds through a muslin-lined colander, rinse under running water, squeeze out excess whey and tie the cloth into a knot. Hang for 10-15 minutes to drain. Meanwhile, finely chop the onion and tomato.
3. Heat the oil in a hot pan and add the cumin seeds. When they sizzle, add the finely chopped onion and green chilli and sauté until golden to light brown.
4. Add the ginger garlic paste and sauté for about 1 minute, until the raw smell is gone.
5. Add the chopped tomato, salt and turmeric and sauté until soft and mushy.
6. Stir in the red chilli powder, kasuri methi and garam masala. Sauté until the raw smell fades and the masala pulls away from the sides of the pan.
7. Stir in the capsicum or peas if using and fry until the capsicum is slightly soft. Crumble in the paneer and fry for 2 minutes until well blended. Adjust salt and spices to taste.
8. Turn off the heat and stir in the chopped coriander. Sprinkle with lemon juice before serving with roti, paratha or bread.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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