Paneer Bhurji

Paneer bhurji is a dry or a semi dry recipe prepared by sautéing onion and tomatoes. To this is added crumbled paneer and basic dry Indian spices. It is a popular north Indian breakfast recipe, which is quick and easy to prepare. It is best when served with bread, rolls, rotis or parathas and a cup of hot tea. Paneer bhurji can also be served as a side dish.

PANEER BHURJI

INGREDIENTS :

(1) 200 gms of Paneer / Cottage Cheese, crumbled

(2) 2 medium sized Onion, finely chopped

(3) 2 medium sized Tomatoes, finely chopped

(4) 1 or 2 green Chillies, finely chopped.

(5) 5-8 cloves of Garlic, finely chopped

(6) 1/4 tea spoon of Turmeric / Haldi powder

(7) 1/2 tea spoon of Kashmiri Red Chilli powder

(9) (8) 1/2 tea spoon of Garam Masala powder

(10) 1/2 tea spoon of Cumin seeds / Jeera

(11) Asafoetida / Hing powder

(12) 3 table spoon of Vegetable / Cooking oil / Ghee / butter

(13) Salt as required

(14) Coriander leaves for garnishing

Cuisine : North Indian
Serves : 3-4 persons
Time required : 10 minutes for preparation and 15 minutes for cooking.

METHOD :

(1) Crumble the Paneer and keep aside. Also, finely chop the Onions, Tomatoes and the green chillies and keep them aside.

Crumbled PANEER / COTTAGE CHEESE

Onion, Tomatoes and Green Chillies

Chopped Onions

Chopped Tomatoes

Ingredients for preparing Paneer bhurji (From left to right, top to bottom row are : Garlic, Chopped green chillies, Coriander leaves,  Turmeric powder / Haldi, Kashmiri lal mirch powder,  Cumin seeds / Jeera, Hing / Asafoetida powder, Garam masala powder and Vegetable / Cooking oil

(2) Heat 3 table spoon of cooking oil in a Kadhai / Wok.

(3) Add Cumin seeds / Jeera to this warm oil and allow it to splutter. Then, add 2 pinch of Hing / Asafoetida powder.

(4) Add finely chopped garlic and sauté for few minutes till they turn golden brown. Then add chopped Onions and sauté till they turn light golden in colour. Along with Onions, also add chopped chillies.

(5) Add the chopped tomatoes and mix well. Saute till the tomatoes turn soft and mushy.

(5) Now add all the dry spice powders. Turmeric / Haldi powder, Garam masala powder, Kashmiri lal mirch powder and salt to taste.

Mix well.

(6) Add one cup of water / 100 ml quantity of water. Mix well.

Onion and Tomato gravy

(7) To this thick gravy, add the crumbled paneer and mix gently.

Cook for 3 minutes. Stir at regular intervals. You may also cover the lid till the Paneer cooks.

(8) Don’t cook the Paneer for long time as they harden and loose the softness.

(9) Our Paneer bhurji is ready.

(10) Transfer it to a serving plate. Garnish the Paneer bhurji with Coriander leaves.

It can be served with chapatis as shown in the image.

Bhindi Masala Gravy

Bhindi / Okra / Lady’s finger is my family’s favourite, so I have posted many recipes with Bhindi in my blog.

Today I am going to show how to make a curry with Bhindi.
I have kept the recipe simple and healthy. I have not added cashew nuts, milk cream, melon seeds etc. to thicken the gravy.

So just by having Bhindi and basic Indian spices, anyone can cook this curry at home.

Bhindi masala gravy goes well with steamed rice, phulkas, chapatis or parathas.

Bhindi masala gravy is prepared by sautéing Bhindi in a tangy tomato onion gravy.

INGREDIENTS :

(1) 250 grams of Bhindi / Okra / Lady’s finger
(2) 1 large sized Tomato, coarsely chopped
(3) 1 large sized Onion finely chopped
(4) 2 whole green Chillies
(5) 1 - 3 pieces of  Bay leaves / Tej patta
(6) 4 tea spoon of Vegetable oil
(7) 2 pinch of Asafoetida / Hing powder
(8) Half tea spoon of Cumin / Jeera seeds
(9) Half tea spoon of Kasuri methi / Dry fenugreek leaves, crushed
(10) Half tea spoon of Cumin / Jeera powder
(11) 1 tea spoon of Coriander / Dhaniya powder
(12) Half tea spoon of Garam Masala powder
(13) Half tea spoon of Turmeric / Haldi powder
(14) 3/4 tea spoon of Kashmiri Red Chilli powder
(15) Coriander / Dhaniya leaves, finely chopped
(16) 1 tea spoon of Ginger Garlic paste
(17) Salt to taste

Cuisine : INDIAN
Serves : 4
Time required : 25 mins for preparation and 20 mins to cook = 45 mins


PREPARATION :

(1) Wash 250 grams of Bhindi thoroughly in a running water a few times and drain them completely in a strainer. Allow them to air dry naturally by spreading them on a large plate.

BHINDI / OKRA / LADY's FINGER

(2) Chop the Bhindi into 1 inch sized pieces. Keep aside.
(3) Take 2 table spoon of oil in a kadhai / wok and add the Bhindi to it. Saute them on a low flame.
(4) Stir and sauté them till they are almost cooked, shrinked and slightly browned from the sides.
(5) When done, remove the fried Bhindi onto a plate and keep aside.

(6) Coarsely chop a large sized Tomato and finely chop a large sized onion. Take 2 whole green Chillies.

A large sized tomato coarsely chopped. A large sized onion finely chopped. 2 whole green chillies also taken.

From left to right, top to bottom row the ingredients are : Bay leaf / Tej patta, Asafoetida / Hing powder, Kasuri methi / Dry fenugreek leaves, Vegetable oil, Cumin / Jeera seeds, Salt, Garam masala powder, Cumin / Jeera powder, Coriander / Dhania powder.

Kashmiri red chilli powder and Turmeric / Haldi powder

Ginger Garlic paste and Coriander leaves chopped

(7) All ingredients set together.

METHOD :

(1) Take 2 table spoon of vegetable oil in a kadhai / wok. Add half tea spoon of Cumin / Jeera seeds and allow it to splutter. Meanwhile also add Tej patta and fry for about 5 - 7 seconds. Also add 2 pinch of Asafoetida / Hing powder.

(2) Add finely chopped Onion and fry till it turns light golden. While the Onion is getting fried, add 1 tea spoon of ginger garlic paste too and let it fry along with the Onion.

(3) Add coarsely chopped Tomato and mix well. Allow it to cook 2 minutes till it becomes mushy. When it turns mushy, you can easily mash it with the ladle such that the Tomato is made into a paste. Mix well.

(4) Now add all the dry spice powders like Turmeric powder, Red chilli powder, Cumin / Jeera powder, Coriander / Dhaniya powder, Garam Masala powder in measures as given in the ingredient list.

(5) Add 2 whole green chillies cut into half. Add 2 glasses of water and salt to taste, stir well. Allow the gravy to simmer for 5 minutes.

(6) Add the sautéed Bhindi and bring to simmer on a medium flame for 5 minutes till the gravy gets the aroma and flavour of the Bhindi. Don’t cook the Bhindi in the gravy for longer time as then they will become mushy.

(7) During these 5 minutes, add crushed Kasuri Methi. You may also add 1-2 table spoon of low fat milk cream at this step to thicken the gravy. Mix well. I have skipped adding milk cream in my recipe.

(8) Add finely chopped Coriander leaves and stir well. Turn off the gas flame after this. Our Bhindi masala gravy is ready.

(9) Transfer the Bhindi masala gravy into a serving bowl and it can be had with phulkas, chapatis or steamed rice.