Paneer Bhurji

Cuisine: Indian
Meal: Dinner

Time: 50 min
Source: Original recipe

Ingredients

• 1 tablespoon oil, for tomato gravy
• 1 bay leaf
• 2 dried red chilies, broken with stems and seeds removed
• 3 cloves
• 3 black peppercorns
• 2 green cardamoms
• 1/2 inch ginger, chopped
• 2 garlic cloves, chopped
• 1 green chili, chopped
• 3 medium tomatoes, roughly chopped
• 200 grams paneer, grated
• 2 tablespoons oil, for bhurji
• 1 teaspoon cumin seeds
• 1/2 cup finely chopped red onion
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• Salt, to taste
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red pepper
• 1/2 to 1 cup water
• 1 teaspoon kasoori methi
• 1/2 teaspoon garam masala
• 2 tablespoons heavy cream
• 2 tablespoons chopped cilantro

Method

1. Heat 1 tablespoon oil and briefly saute the bay leaf, dried chilies, cloves, peppercorns, and cardamoms.
2. Add ginger, garlic, and green chili. Saute for about a minute.
3. Add tomatoes and cook until soft, then cool slightly and blend into a smooth puree.
4. Grate the paneer while the tomato mixture cools.
5. In the same pan, heat the remaining oil and sizzle cumin seeds.
6. Add onion with a little salt and cook until lightly browned.
7. Add the tomato puree and cook until the moisture reduces and the gravy starts leaving the sides of the pan.
8. Stir in red chili powder, coriander powder, and cumin powder. Cook for about a minute.
9. Add the bell peppers, then add water to reach a gravy consistency and simmer for 4 to 5 minutes.
10. Add garam masala and crushed kasoori methi.
11. Stir in grated paneer and simmer for 2 to 3 minutes, adding more water if needed.
12. Finish with cream, turn off the heat, and garnish with cilantro.