Paneer bhurji is a rich side dish prepared with scrambled paneer, red bell pepper and onion tomato based gravy, that goes well with chappathi and Naan.
- 1 packet (400 gm) – Paneer ( i used NANAK brand)
- 1/4 cup – Red bell pepper (chopped)
- 1/4 cup – Green peas
- 1 no – Onion (chopped finely)
- 1/2 no – Tomato (chopped finely)
- 1 no – Green chillies (chopped)
- 1 tsp – Ginger (chopped finely)
- 1/4 tsp – Turmeric powder
- 1 tsp – Kashmiri red chilli powder (as needed)
- 1 1/2 tsp – Coriander powder
- 1/2 tsp – Garam masala powder
- 1 tbsp – Coriander leaves for garnishing
- Salt as needed
- 1 tbsp – Butter or olive oil
- 1 tsp – Cumin seeds
- Take a big vessel, add paneer cubes (chop into big chunks as shown in a picture) and pour hot boiling water on it (water enough to soak paneer), let it sit for 5 mins.
- Drain water completely and allow the paneer to cool for a while. Then scramble paneer and keep it aside with closed lid.
- Heat butter in a pan, season it with cumin seeds and add chopped onion, ginger and green chillies along with little salt, saute until translucent.
- Then add chopped tomato and saute for few seconds. Add green peas along with required salt, turmeric powder, red chilli powder, coriander powder and garam masala powder, saute until raw smell goes.
- Add a cup of water and bring it to boil. Now add chopped red bell pepper followed by scrambled paneer, mix well.
- Cover with lid and cook over medium flame for 5 mins, stir very frequently to avoid sticking to the bottom of the pan.
- Now reduce the flame to low and allow them to cook for few more minutes, if needed add few spoon of water. Cook until oil separates from the mixture. Garnish with chopped coriander leaves and serve hot with roti / chappathi.
- Do not over cook paneer and red bell pepper to retain better taste.
- You can use different colors of bell peppers but i prefer using red one because of it nice aroma and color.
- You can replace Kashmiri red chilli powder with our regular red chilli powder.