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

Papita ke Kofte(Green Papaya Dumplings in Gravy)

For Kofta Raw (green) papaya- 1 Salt- 1.5 tsp Chilli powder- 1 tsp (to taste) Besan- 1/2 cup Ajwain- 1/2 to 1 tsp Water - as reqd For Gravy Tomato Puree (Thick)- 1 cup Onion grated- 2 Ginger- garlic paste- 1 tbsp Turmeic powder- 1 tsp Coriander powder- 1.5 tsp Cumin powder- 1 tsp Chilli powder- 1 tsp Garam Masala- 1 tsp Chopped Coriander leaves- to garnish Oil- as required Salt- as per taste Water- 1.5 cup Can sprinkle a little black salt(kala namak) if u like the flavour- I love it To make koftas Grate the papaya. sprinkle salt and leave for sometime. Papaya lets go of water. Squeeze out water, add salt,chilli powder,ajwain and 2-3 tbsp besan. Form balls, if balls are tight, roll in dry besan and fry.Test fry one. Or else, Mix besan with salt and water to form batter. dip koftas and fry. Drain and keep aside For gravy Heat Oil.Add ginger-garlic paste and fry well. Then, put in grated onions and fry till golden. Pour in tomato puree and fry till it changes colour to a dark blood red. ...
1 comment
Read more

Papad Curry

The Name has got me quite a few 'Umms' and 'Ayes' from people when I offered to make it for them. But, the unique taste and flavour is quite tasty and is enjoyed by many. A welcome break from usual vegetable curries. The recipe was given to me by an aunty and is quite a combination of strong flavours like onion-garlic in the paste and calming flavours like curd. It is different from the typical Rajasthani Kadhi. INGREDIENTS Masala Papad – 4 Masala papad here means Urad dal ki papad commonly ingrained with peppercorns or green chillies. Can use Punjabi masala papad or similarly flavoured papad Onion (large) -1 Garlic- 6 Turmeric powder- 1 tsp Red chilli powder- 2 tsp Coriander powder- 1 ½ tsp Asafoetida (Hing)- A pinch (Optional) Curd (Not sour)- 1 ½ cup Cumin seeds- 1 tsp Water- 1 cup (Depending on consistency of curd) Salt- to taste Oil- to shallow fry and for preparation Fresh coriander leaves- to garnish Break the masala papad into 4 pieces and shallow fry or deep f...
1 comment
Read more