A favourite with my kids. This dish has all the flavor without the spice. My only fault in giving you this recipe is, I don't have a definite quantity for the amount of paneer cubes I used. I usually buy big packets and store them in the freezer and then just take out how much I need each time. This recipe was made for 4 people.
I usually keep the frozen paneer out for an hour or two and it softens enough to crumble with your hands. If it doesn't, just microwave it for a minute and you can now easily crumble it into pieces.
Ingredients:
Paneer cubes, crumbled
2 medium onions chopped fine
1 large tomato chopped fine
1 tsp ginger garlic paste
1/2 tsp of salt
pinch of Kashmiri chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp nigella seeds (black onion seeds)
1 tbsp. ketchup
2 tbsps. Maggi's hot and sweet sauce.
Fresh coriander leaves to garnish
Method:
Heat oil in a saucepan. Add the nigella seeds, then the onions. Saute till the onions are golden, then add the ginger garlic paste, salt and the tomatoes. Add the spice powders: coriander, cumin, turmeric and chilli. Give it a good mix and fry for a minute. Add in the crumbled paneer. Stir to coat the paneer with all the spices. Reduce the heat to a low, and keep the dish covered.
Paneer doesn't take very long to cook, in about 5-10 mins your dish should be ready. Add the rest of the sauces and taste to check if you need to adjust anything. Finally garnish with fresh coriander leaves.
Quick tip: When cooking with paneer, for a softer texture, keep the heat low and always cover the pan while cooking. Once cooked, remove and store in your container. Again, don't leave it completely open, put the lid on top and leave it slightly ajar, as soon as its cooled down, close it and put it in the fridge.. Leaving it open for too long can cause it to dry up..
Ive mentioned in my other posts, that I prefer to use Kashmiri chilli powder as its known for its beautiful colour and not for its heat.. Saying that, I still wouldn't use more than half a teaspoon in any other dish as all my cooking has to be child friendly.
Maggi's hot and sweet is one of my favourite sauces.. you can use it as a dipping sauce for kebabs or you add it in a meat curry or mince towards the end of cooking to give your dish that final boost of flavor. I don't add more than 2 tablespoons at a time. Its a great way to get some heat in a dish that you don't want to add chillies to.. its also great for adding in the mixture when making kebabs or beef roasts etc.. very versatile and a must have in your pantry.. you will thank me for it one day and wonder how you ever lived without it.. In Dubai, its available in Al Adil grocery stores, Geant has it as well..
I usually keep the frozen paneer out for an hour or two and it softens enough to crumble with your hands. If it doesn't, just microwave it for a minute and you can now easily crumble it into pieces.
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| Paneer Bhurji |
Ingredients:
Paneer cubes, crumbled
2 medium onions chopped fine
1 large tomato chopped fine
1 tsp ginger garlic paste
1/2 tsp of salt
pinch of Kashmiri chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp nigella seeds (black onion seeds)
1 tbsp. ketchup
2 tbsps. Maggi's hot and sweet sauce.
Fresh coriander leaves to garnish
Method:
Heat oil in a saucepan. Add the nigella seeds, then the onions. Saute till the onions are golden, then add the ginger garlic paste, salt and the tomatoes. Add the spice powders: coriander, cumin, turmeric and chilli. Give it a good mix and fry for a minute. Add in the crumbled paneer. Stir to coat the paneer with all the spices. Reduce the heat to a low, and keep the dish covered.
Paneer doesn't take very long to cook, in about 5-10 mins your dish should be ready. Add the rest of the sauces and taste to check if you need to adjust anything. Finally garnish with fresh coriander leaves.
Quick tip: When cooking with paneer, for a softer texture, keep the heat low and always cover the pan while cooking. Once cooked, remove and store in your container. Again, don't leave it completely open, put the lid on top and leave it slightly ajar, as soon as its cooled down, close it and put it in the fridge.. Leaving it open for too long can cause it to dry up..
Ive mentioned in my other posts, that I prefer to use Kashmiri chilli powder as its known for its beautiful colour and not for its heat.. Saying that, I still wouldn't use more than half a teaspoon in any other dish as all my cooking has to be child friendly.
Maggi's hot and sweet is one of my favourite sauces.. you can use it as a dipping sauce for kebabs or you add it in a meat curry or mince towards the end of cooking to give your dish that final boost of flavor. I don't add more than 2 tablespoons at a time. Its a great way to get some heat in a dish that you don't want to add chillies to.. its also great for adding in the mixture when making kebabs or beef roasts etc.. very versatile and a must have in your pantry.. you will thank me for it one day and wonder how you ever lived without it.. In Dubai, its available in Al Adil grocery stores, Geant has it as well..
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