Paneer Bhurji

Ingredients

• 2.0 medium Onion
• 1.0 large Tomato
• 1.0 tsp Fenugreek Leaves
• 1.0 tbsp Garlic
• 0.5 tbsp Ginger
• 2.0 Green Chilli
• 0.75 tsp Red Chilli
• 2.0 tbsp Coriander Leaves
• 0.5 cup Curd
• 300.0 g Cheese
• 2.0 tbsp Butter
• 0.5 tsp Turmeric Powder
• 1.0 tsp Cumin Seeds
• 1.0 tsp Salt
• 0.5 tsp Garam Masala
• 1.5 tsp Coriander Powder
• 1.0 tsp Cumin Powder
• 2.0 tbsp Refined Oil
• 2.0 tbsp Besan

Cooking Steps

1. Heat a pan, add gram flour and dry roast on medium heat for 4-5 minutes or till fragrant.
2. Take yogurt in a bowl, add roasted gram flour, ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, coriander powder, cumin powder, salt and garam masala powder and mix well.
3. Add dried fenugreek leaves and mix well.
4. Heat oil and butter in a pan, add cumin seeds and once they start to change colour, add ginger, garlic and green chillies, mix and sauté till golden brown.
5. Add onions, mix and sauté till golden brown. Add tomato and mix well. Add salt, mix and saute till the tomato turns pulpy.
6. Add ¼ teaspoon turmeric powder and ¼ teaspoon red chilli powder and mix well.
7. Add yogurt mixture and mix well. Add ½ cup water and cook till oil separates.
8. Grate cottage cheese directly into the pan, mix well and cook for 2-3 minutes.
9. Add coriander leaves and mix well. Transfer in a serving bowl, garnish with coriander sprig and serve hot.