Wednesday, 29 October 2008

Paneer Bhurji

My friend, Sunita once brought a vegetable which she shared with me, it was finger licking delicious. All my queries as to what it was made off met with an enigmatic smile and reply, “Finish all this then I will tell you.” Afterwards she told me it was paneer bhurji, she had made out of the little milk that had curdled. Till then it had never occurred to me that a paneer bhurji is a nice way to get rid of the last one cup milk that has curdled. I make it quite often, since the last little milk and I cannot bear one another.

For paneer bhurji you will need to strain the curdled milk through a muslin cloth (traditionally) but I cant stand that piece of cloth ever again so I stain it through a maida sieve or a big strainer with fine holes. Discard the liquid what you have in the sieve or strainer is paneer

1 cup paneer
1 onion chopped fine
2 tomatoes chopped fine
3 cloves garlic crushed
1 tsp oil
½ tsp mustard seeds
½ tsp cumin powder
¼ tsp turmeric powder
1 tsp chilli powder
A little kasuri methi
Salt to taste

Heat the oil, add mustard when they splutter add onion. When the onions become translucent add garlic. Fry till light brown in colour. Add the tomatoes and fry till they become pulpy. Mash all the tomatoes with a ladle, add the dry powders. Fry for a couple of minutes then add the kasuri methi and paneer mix well. Add salt garnish with coriander.

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