Paneer Bhurji
Prep time: 20-25 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people
For making fresh paneer
Ingredients:
• MILK 1 litre
• WATER ½ cup
• VINEGAR 1-2 tbsp
Method:
• To make paneer bhurji, let’s start by making the paneer first, in a large stock pot add the milk & heat it well until it comes to boil.
• Once the milk starts boiling, lower the flame & in a separate bowl mix the water & vinegar together, now add this mixture to the milk & give it a light stir.
• Stop adding the vinegar solution into the milk once it starts curdling, switch off the flame once the milk has curdled completely, then strain the curdled milk using a muslin cloth & a sieve.
• Rinse it well under tap water to get rid of the sourness from the vinegar, this will also help to stop the cooking process of the paneer as it will cool it down, you can reserve the water that has strained out, it’s rich in protein & can be used while kneading dough for rotis.
• You don’t have to squeeze out the moisture from the paneer, let it rest in the sieve while you prepare the masala for the bhurji.
For making the bhurji
Ingredients:
• BUTTER 2 TBSP
• OIL 1 TSP
• GRAM FLOUR 1 TSP
• ONIONS 2 MEDIUM SIZED (CHOPPED)
• TOMATOES 2 MEDIUM SIZED (CHOPPED)
• GREEN CHILLIES 1-2 NOS. (CHOPPED)
• GINGER 1 INCH (JULIENED)
• SALT TO TASTE
• TURMERIC POWDER 1/2 TSP
• RED CHILLI POWDER 1 TSP
• HOT WATER AS REQUIRED
• FRESH CORIANDER AS REQUIRED
• FRESH CREAM 1-2 TBSP (OPTIONAL)
• KASURI METH A PINCH
Method:
• In a pan add the butter & oil, heat it until the butter completely melts.
• Further add gram flour & lightly roast it on medium flame, the gram flour acts like a binding agent as it holds the water that releases from the paneer.
• Now add the onions, tomatoes along with green chillies & ginger, stir well & cook on high flame for 1-2 minutes.
• Then add salt to taste, turmeric powder red chilli powder, stir well cook for 1-2 minutes then add hot water as required & continue to cook for another 2 minutes.
• Once you have cooked the masala add the homemade paneer into the pan by crumbling it with your hands along with a small handful of fresh coriander, mix the paneer well with the masala & add hot water as required to adjust the consistency of the bhurji & cook for 1-2 minutes.
• Further add the fresh cream & kasuri methi, give it a nice stir & finish by sprinkling some more fresh coriander.
• Your paneer bhurji is ready.
Assembly:
• BREAD SLICE
• CHAAT MASALA
• BLACK PEPPER POWDER
• FRESH CORIANDER
• BUTTER
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