Paneer Bhurji

Growing up Gujarati is amazeballs, but have you guys ever heard of Paneer? And noooo! I refuse to believe that paneer is a type of cheese. Paneer is Paneer, if you know you know.

Anywho, Paneer bhurji is a scrambled paneer curry paired with your favorite naan and a side of pickled onions. When I was in hostel living with roommates and had to eat bland food from the hostel mess, I craved for dhaba style food the most. Hence, I decided to make my own dhaba style( Roadside eatery) paneer bhurji for the first time and now it is a recurring item on our monthly menu. This dish is perfect for all occasions and it is kid friendly if the spice level is adjusted.

Prep time : 10 mins | Cook time : 20 mins | Serves : 4-5 people

Ingredients:

• 1/2 cup oil
• 1/2 tsp jeera (Cumin seeds)
• 8 to 10 cloves of garlic (Mortar and pestle it)
• Handful of ginger root (Grate the ginger or mortar and pestle it)
• 1 extra-large serrano pepper or 2 small serrano peppers (Mortar and pestle it)
• 1 red tomato sauce tin or 3-4 finely chopped tomatoes
• 3 finely chopped onions
• 1/2 cup curd mixture
• 1/2 cup heavy cream
• 3 tsp sugar
• 1/2 tsp kasoori methi
• 1/2 cup vatana (Green peas)
• 1 block of grated paneer (12 Oz pack)

Masala Mixture:

• 1/2 tsp turmeric (Haldi)
• 1 tsp red chilli powder (Laal mirch)
• 1 tsp coriander powder (Dhana jeeru)
• 1 tsp garam masala (Ground spices blend)
• 1 tsp Asafoetida (Hing powder)
• 1/2 tsp salt

Method:

1. Heat the cauldron and add 1/2 cup oil to the cauldron.
2. In the hot oil, add 1/2 tsp jeera (cumin seeds).
3. Wait till the jeera starts crackling and turns black.
4. Add garlic, ginger and serrano chili paste to the oil and sauté until the garlic color starts turning brown.
5. Add chopped onions to the paste and evenly coat all the onions with the garlicky paste by mixing.
6. Add a pinch of salt so all the masalas and onions cook faster.
7. Cover the lid for 3 minutes on a medium flame until the onions get translucent.
8. Add 1/2 cup of water to the translucent onions.
9. Add 1 tin of tomato sauce or 3-4 finely chopped tomatoes to the onions.
10. Add the masala mixture to the onions and tomatoes and give it a good mix.
11. Let the sauce and onions simmer for 5-7 min on medium flame with lid covered so the mixture gets mushy.
12. Add 1/2 cup curd (yogurt) and 1/2 cup heavy cream.
13. Add 3 tsp sugar and 1/2 tsp kasoori methi.
14. Final step is one block (12 oz) of grated paneer and 1/2 cup vatana (green peas) and mix all the ingredients.
15. Add a second round of salt, chili powder and garam masala right after grated paneer is added. Adjust quantity of the masala mixture per taste.
16. Let all the ingredients simmer for 7-10 mins on medium flame with lid covered until the oil starts separating from the mixture.
17. The curry making a bubbling sound indicates that it is fully cooked, the rawness of the smell has gone and it is ready to be served.
18. Garnish with freshly chopped coriander and serve piping hot with garlic naan and mango lassi.