When you are in a hurry, Paneer Bhurji comes to your rescue.
It can be rustled up in a few minutes. Goes very well with roti/ paratha, or even bread.
Perfect for rolls too.
I haven't added too many spices as I wanted paneer to sing through the dish.
You can increase the quantity of green chili for a fiery version. You know I can't tolerate heat so I always keep the chili low.
Ingredients
Paneer 150 gms (Cottage Cheese)
Green peas 1/2 cup (boiled)
Capsicum 1/2
Onion 1 large
Tomatoes 2 large
Oil 2 tsp
Shah jeera 1/4 tsp
Jeera 1/4 tsp (Cumin Seeds)
Green chili 1 finely chopped
Ginger 1 tsp grated
Red chili powder 1/2 tsp
Salt to taste
Tomato Ketchup 1 tbsp
Lemon juice 1 tsp
Kasuri Methi 2 tsp
Coriander chopped 1 tbsp
Method.
Chop the onions , capsicum and tomatoes into small cubes.
Heat oil in a pan.
Add Shah jeera and cumin seeds.
Once they crackle, add onions, green chili and ginger.
Saute for a couple of minutes.
Now add capsicum.
Saute for 2-3 minutes.
Add tomatoes.
Cook till tomatoes soften.
Mash them a little .
Add boiled peas..
Mix everything well.
Add red chili powder, salt, tomato ketchup.
Mix well.
Add crumbled paneer.
Give it a stir.
Cook for a couple of minutes so that paneer absorbs all the flavours.
Crush kasuri methi between your palms and sprinkle over the paneer.
Finish off with lemon juice.
Taste and adjust seasoning.
Garnish with chopped coriander.
Serve hot.