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Panner bhurji recipe in India style

  1. Active time 20 min.
  2. Yield- 4

  • 1 cap panner crumbled, 3 cap milk, 2 tsps lemon juice
  • 1/2 tsp cumin or jeera
  • 1/2 tbspoil or as needed
  • 1 to 3 green chili chopped 
  • 1 onion or 1/2 cap chopped finely
  • 1 tomato chopped finely
  • 1/4 cap capsicum or gerrn peas 
  • 1/8 tsp turmeric or haldi
  • salt as needed
  • 3/4 tsp garam masala powder or pav bhaji masala
  • 1/2 tsp red chilli powder

  1. bring milk to a boil a pot. 
  2. add lemon juice to tha boiling milk and stir
  3. when you see tha milk begins to curdle switch off the stove and let it sit for 4 to 5 minutes.
  4. place a muslin or cheese clith over a colander. pour the curdlrd milk to the cloth. being all the edges together and spueeze the paneer to drian off excess whey make a knot and hang it for about 15 minutes.
  5. we need moist paneer with no dripping whey from it. 
  6. pour oil to a hot pan. add cumin and allow to crackle.
  7. transfer finely onion and fry until they turn pink or golden.
  8. then add ginger garlic paste and fry until the raw smell disappears.
  9. add finely chopped tomatoes. turmeric and salt. saute until the tomatoes turmeric and salt saute until the tomatoes turn mushy and soft. if needed you can cover and cook.
  10. next add garam masala, red chili powder and kasuri methi.if using amchur add it now. 
  11. mix everything well and continue to cook till the mixture smells good the raw smellof the masala has to go away.
  12. add crumbled paneer mix and stir well. cook for just 3 to 5 minutes till the raw smell form paneer goes off.

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