Paneer bhurji

Yield: 1 servings

Measure Ingredient
250 grams Paneer; (crumbled like bread
\N \N ; crumbs).
2 \N Onions; (chopped finely)
½ teaspoon Garlic; (crushed)
½ teaspoon Ginger; (grated)
2 \N Green Chillies; (slit lengthwise)
1 \N Tomato; (chopped finely)
5 \N Cashews
1 \N Capsicum; (slit into long
\N \N ; thine strips)
¼ teaspoon Garam Masala
½ teaspoon Black Pepper Powder
½ teaspoon Turmeric
½ teaspoon Sugar
½ teaspoon Red Chilli Powder
\N \N Salt - to taste
1 teaspoon Lemon Juice
2 tablespoons Ghee
½ tablespoon Butter
3 tablespoons Milk

Heat ghee in a heavy saucepan. Fry the cashews, to a golden brown. Drain, keep aside.

Fry green chillies. Drain, keep aside.

Fry the capsicum till tender. Drain, keep aside.

Now add ginger, garlic to the ghee and fry for 2-3 seconds.

Add onions and fry till pink.

Add tomatoes and fry further till mushy.

Add all the masala and milk and cook for 3-4 minutes.

Add butter, lemon juice, sugar and paneer. Mix well.

Take in a serving dish.

Garnish with fried cashews, chillies and capsicums.

Serve hot with naans, parathas, etc.

Making time : 20 minutes

Serves : 4

Shelf life : Best fresh

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