Paneer Bhurji

I was craving for paneer but don't want to go for regular palak paneer or paneer rice. So when i searched internet for other paneer varities, I came across paneer bhurji - simple and easy paneer delight. I just used the most common ingredients from all the recipes. Apart from grating, it took just 10 minutes to prepare the recipe and I found it as an alternative for egg fry. I've used a non-stick wok to avoid burning of paneer.

Ingredients

Grated paneer : 2 cups
Onion : 1 big; finely chopped
Green chilli : 2; finely chopped
Tomato : 1 big; finely chopped
Turmeric powder : 1 pinch
Coriander powder : 1 teaspoon
Chilli powder : 1/2 teaspoon
Garam masala powder : 1/4 teaspoon
Curry leaves : 1 twig (optional)
Water/ skim milk : 25ml (about 1/4 cup)
Salt : as per taste
Oil : 2 tablespoons
Chopped coriander leaves : 1 tablespoon

  

1. Heat oil in a wok. Add curry leaves. chopped onion, chopped chilli and saute till onion turns translucent.

2. Add chopped tomato and saute till cooked.

3. Add turmeric powder, coriander powder and chilli powder. Mix well.

4. Add grated paneer, salt and mix well.

5. Add water/milk and cook on medium flame till it evaporates. Stir occasionally to avoid the burning of paneer.

6. Add garam masala powder and chopped coriander leaves. Mix well. Serve hot with chapati or bread.

Few bloggers have used canned tomatoes, cumin powder and kasur methi powder also. You can take the call as per your taste.

Spinach-Paneer Rice

Spincah-paneer rice makes a lovely meal. I've added cashew nuts to further enhance the taste. You can add yoghurt also if you like it.


Cooking and preparation time : 30 mins

Ingredients

Rice : 2 cups (wash and soak for 20 mins)
Spinach : 1 large bunch
Coriander leaves : 1/4 cup (optional)
Mint leaves : 1/4 cup (optional)
Green chillis : 3 (adjust to taste)
Ginger garlic paste : 1 teaspoon
Garam masala powder : 1/4 teaspoon
Onion : 1, finely sliced
Paneer cubes : as per you choice; sauteed/fresh
Cashew nuts : 6 (optional)
Bay leaves : 2 (optional)
Salt : to taste
Butter : 1 tablespoon

1. Blanch spinach, coriander leaves and mint leaves. Make a paste of these leaves along with green chilli and ginger garlic paste.
2. Heat butter in a heavy bottom saucepan. Add the bay leaves and saute for few seconds. Add oinon and saute till it turns light brown.
3. Add cashew nuts and saute till they change colour.
4. Add garam masala powder and saute for 5 seconds on high flame. Add the pureed spinach and saute for 2 mins.
5. Add 3.5 cups water (if you did not soak rice for 20 mins then add 4 cups of water) and bring to boil.
6. Add soaked rice and salt to taste. Add paneer (sauteed/fresh), reduce heat and cover with lid. Cook till rice is done.
5. Serve hot with raitha.

Blanch - Boil large quantities of water. Add spinach, coriander and mint leaves, cook for 2 mins and starin. Run through cold water.