Skip to main content

Shahi Paneer Bhurjee

Serves 4

A spiced up mildly sweet and spicy version of the classic Paneer Bhurjee.The dry fruits add an interesting flavour and crunch.




Cottage Cheese (Paneer)- 500 gms
Ginger-garlic paste- 2 tbsp
Tomatoes- 2 large chopped
Onions- 3
Capsicum (optional)- 2
Green chilies-2
Cashew nut(Kaju)- 100 gms
Raisins (Kishmish)- 100 gms
Coriander leaves- 100 gms
Coriander (Dhania) pd- 1 1/2 tbsp
Tomato ketchup- 2 tbsp(half bowl)
Chilli powder- 2 tsp
Pepper- 1 1/2 tsp
Black salt (optional)- 1 tsp
Cumin seeds-1 tsp
Oil- 4-5 tbsp
Salt- to taste

Crumble the cottage cheese or grate the same.
Chop the tomatoes, onions and capsicum into small pieces.
Slice the green chillies and chop the coriander leaves.
Heat the oil in a frying pan or Kadai.
Break the kaju into halves and fry the kaju and kismis lightly till kishmish start swelling.
Remove from heat and keep aside.
Add cumin seeds to oil, fry and add ginger-garlic paste.
Add onions,chillies frying till onions turn pink.
Fry till it starts turns brown and capsicum becomes soft.
Add tomatoes and let soften.
Add spice powders except blact salt.
Add ketchup, salt to taste and crumbled cottage cheese.
Add 1 tbsp oil and fry cottage cheese till it attains a golden brown colour.
Put in the Cashew-rasins and mix.
Cook for 2 minutes.
Garnish with chopped coriander leaves.
Tatstes best with Indian Breads-Rotis and Parathas or Pulao.
Labels:

Comments

Post a Comment

Popular posts from this blog

Dahi Pakhala (Orissa)

Cooked rice soaked in water and seasoned. This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration. Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice. I give my father’s recipe and as we enjoy it at home, well seasoned. To serve two Ingredients Cooked Rice- as required Water- twice the amount of rice Salt Lemon leaves- 5 to 6 Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 Green Chilli -2 to 3 Curry leaves- 7 to 8 Curd- 1 medium sized bowl (The amount of curd can be incresed to suit your taste) The rice should be cooked soft and cooled. Left over rice can also be used. Chop the ginger and green chilli. In a large vessel, put the ginger, chilli, salt....
1 comment
Read more

Healthy vegetarian Biryani (Soya Chunks Biryani)

INGREDIENTS Rice- 200 grams (1 cup) Soya Chunks (Nutrela brand is famous)- 15 Red chilli powder- 1-2 tsp Onion- 2 Ginger- garlic paste- 1 tsp Pudina- chilli paste- 1 tbsp (Paste made from ½ bowl of mint leaves and 1 green chilli) Mint leaves- 8 Curd- ½ cup Saffron (optional)- 6 to 7 strands soaked in ½ cup milk Oil or Ghee to fry Water- 2 cups Biryani masala – 2 tsp I use Everest Shahi Biryani Masala- is quite tasty Or Quick Biryani Mix {(2 Cardamom, ½ inch cinnamon,3 black pepper, 2 cloves powdered), 1 small bay leaf, ¼ tsp coriander powder, ½ tsp red chilli powder) Salt- to taste PROCEDURE Wash rice rice well, strain and leave for atleast half to one hour before cooking. Heat 2 cups of water. Remove from heat. Add 1 tsp salt and red chilli powder. Immerse the soya chunks and leave for atleast 20 minutes. Take out squeeze and put in again for 10 minutes. Squeeze out water, taking care not to break any and leave aside. Slice onions into thin slices. Fry one onion till golden b...
3 comments
Read more

Alu Chakkata- Indian style mashed and spiced potato

Mashed and spiced potato Ingredients Boiled potato- 4 large Onions- 2 Green chillies-2 Garlic- 4 Oil- Refined or Mustard Coriander leaves – chopped (optional) Method 1 Mash the boiled potato. Chop the green chillies, garlic and onions into small bits. Add the raw onions, garlic and onions to the potato. Add salt as per taste. Add a few drops of mustard oil. This is an excellent accompaniment to Dahi Pakhala and can be tried with various other dishes. Those who like strong tastes will like the flavour in this. Method 2 Mash the potato. Chop the green chillies, garlic and onions into small bits Heat some oil in a pan. Add the chopped garlic and fry till raw taste goes. Add onion and chillies and fry till onions turn pink. Add the mashed potatoes and mix to form a whole. Fry for sometime till potato changes colour slightly. Add coriander leaves. This can also be served with Dahi Pakhala. Parathas and sandwiches also enjoy its company.
2 comments
Read more