Paneer Bhurji
Paneer Bhurji- Scrambled paneer cooked with tomato ,capsicum and few basic spices.
Servings: 4 people
Calories: 606kcal
Ingredients
- 1/2 kg Cottage cheese / Paneer Grated
- 2 big Tomatoes / Tamatar leach the tomatoes for kidney patients
- 3 Green chili/hari mirch Finely chopped
- 1 medium Bell Peppers / Capsicum / Shimla Mirch finely chopped
- 4 tbsp Cooking Oil
- 1 tsp Cumin Seeds / Sabut Jeera
- 1 tbsp Ginger / Adrak finely chopped
- 1 tsp Dried Fenugreek / Kasoori Methi
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tbsp Red Chilli powder / Laal mirch powder
- 1.5 tbsp Coriander Powder / Dhaniya Powder
- 1/4 tsp Pav bhaji masala
- 2.5 tbsp Processed cheese Optional
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 1 tsp Lemon juice
- 2 tbsp Butter, Unsalted / Makkhan
- 2 Green Cardamom / Hari Elaichi
Instructions
- Take a heavy bottom pan and add oil in it.
- Now add cumin seeds and when cumin start to crackle add cardamom and chopped ginger and saute for few seconds.
- Now add finely chopped green chilies, salt and stir ,then add chopped tomatoes and saute till it become slight soft.
- Then add the capsicum and green peas 1/4 cup (optional ) and cook with capsicum for a minute
- Now add crushed kasoori methi ,pav bhaji masala , chili powder,turmeric and coriander powder.
- Stir fry for 2-3 minutes on medium heat.now add butter in the mixture.
- Now add grated paneer in it and mix gently.
- Add 2 tbsp butter or malai and mix, can also add grated amul cheese and mix.
- Add finely chopped coriander and lemon juice and mix.
- Serve hot with any bread of your choice or stuff in sandwich or rolls.
Nutrition
Calories: 606kcal | Carbohydrates: 10g | Protein: 20g | Fat: 55g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 379mg | Potassium: 178mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1824IU | Vitamin C: 44mg | Calcium: 730mg | Iron: 1mg