Paneer Bhurji

I had leftover of Paneer from the making of paneer chapatti (http://www.simplycookandfun.blogspot.in/2012/07/stuffed-paneer-chapatti.html) . What could be the immediate idea to cook from this residual paneer, obviously paneer bhurji- one of the easily and frequently cooked Punjabi vegetable recipe. Wheat chapatti tastes lot yummier with paneer bhurji... J

Preparation time: 10 minutes

Cooking time: 7 minutes approx

What goes in it:

Cottage cheese (Paneer), minced: 250 gm

Curry Leaves- 1 sprig (7-8 leaves)

Asafoetida (Hing)- ½ tbl spn

Mustard Seeds- 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

Oil- 2 tbl spn

Turmeric powder- ½ tbl spn

Coriander –Cumin powder- 1 tbl spn

Red Chiili powder- ¼ tbl spn

Salt to taste

How did I make it:

Finely chop tomato and onions. And grind green chilli, garlic & ginger to form a paste.

What I did was chopped tomato, onion, green chilli, garlic, ginger & curry leaves together in chopper which took only 3 minutes.

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

Take a kadai, pour oil in it. As oil heats up, put mustard seeds and let them pop properly. Add hing to it. Sauté for about 1 minute. Now add onion, tomato & chiili-garlic-ginger paste. Sauté for another 1 minute. Add salt, turmeric powder, coriander- cumin powder & red chilli powder. Let it cook for 2 minutes. 

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

And it’s ready to be served with chapatti/ paratha/ Nan.