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Sunday, 28 October 2012

Paneer Bhurji with Capsicum

This is a variation to the Paneer Bhurji I had cooked earlier. This suggestion was given to me by my friend- Vinita. Recently had made Russian Salad so there was supply of red and yellow bell pepper at home.  This recipe looks more tempting then the earlier one. Both the paneer bhurji tastes equally good but this one has become my favourite. Bell Pepper gives a nice blended spicy taste to the paneer.

Preparation time: 10 minutes
Cooking time: 7 minutes approx

What goes in it:

Cottage cheese (Paneer), minced: 250 gm
Asafoetida (Hing)- ½ tbl spn
Green Chilli, finely chopped- 4-5 chillies
Ginger, finely chopped- ½ piece
Garlic, finely chopped- 5-6 cloves
Onion, finely chopped- 1
Tomato, finely chopped- 1
Red Bell Pepper (Red Capsicum), finely chopped- ½  
Yellow Bell Pepper (Yellow Capsicum), finely chopped- ½  
Oil- 2 tbl spn
Turmeric powder- ½ tbl spn
Coriander –Cumin powder- 1 tbl spn
Salt to taste

How did I make it:

Cut tomato and onions in a mixture and get partially chopped tomato and onion. Grind green chilli, garlic & ginger to form a paste.  Finely chop red and yellow bell pepper into small squares.

Mince paneer. This can be done very easily with hands.

Take a kadai, pour oil in it. As oil heats up, put hing to it. Saute chilli-garlic-ginger paste for about 1 minute. 

Now add onion, tomato and cook till onion turn light brown. Add both the bell pepper. Add salt, turmeric powder, coriander- cumin powder & red chilli powder. Let it cook for 2 minutes. 

Finally add minced paneer to it. Season generously. Let it cook for 2 minutes.

Add chopped coriander leaves to it and mix it well.

It was served with garma garm Naan

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