Methi Paneer Bhurji

Name: Methi Paneer Bhurji
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gms fresh homemade paneer; 1 cup fresh fenugreek (methi) leaves chopped; 2 onions chopped finely; 5-6 cloves garlic minced; 1 inch ginger grated; 2 green chillies chopped; 1 tomato; 1/2 capsicum chopped; 1/4th cup green peas; 1/2 tsp cumin seeds; 1/4th tsp asafoetida (hing); 1/4th tsp turmeric powder; 1 tsp Kashmiri Red Chilli Powder; 1 tsp coriander powder; 1 tsp red chilli flakes; 2 tbsp curd; 1 tbsp roasted gramflour (besan); 1/2 tsp garam masala; 7-8 cashewnuts roasted; 2 tbsp oil; 1 tsp ghee; As required salt to taste; 3-4 tbsp water; 1 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#Feb #W2
Methi Paneer Bhurji or Scrambled Paneer with Methi Leaves is a healthy and delicious North Indian recipe .Made with fresh fenugreek leaves,soft crumbled homemade paneer ( Indian Cottage Cheese),onion,tomato,capsicum,green peas and light spices,this recipe is a popular protein-rich Indian breakfast served with bread or as a sandwich filling and grilled.Optionally it also makes for a light and nutritious dinner and pairs well with roti , paratha or naan.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

200 gmsfresh homemade paneer
1 cupfresh fenugreek (methi) leaves chopped
2onions chopped finely
5-6 clovesgarlic minced
1 inchginger grated
2green chillies chopped
1tomato
1/2 capsicum chopped
1/4th cup green peas
1/2 tspcumin seeds
1/4th tsp asafoetida (hing)
1/4th tsp turmeric powder
1 tspKashmiri Red Chilli Powder
1 tspcoriander powder
1 tspred chilli flakes
2 tbspcurd
1 tbsproasted gramflour (besan)
1/2 tspgaram masala
7-8cashewnuts roasted
2 tbspoil
1 tspghee
As requiredsalt to taste
3-4 tbspwater
1 tbspcoriander chopped

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Steps

30 minutes

1

Boil 500 ml milk in a pot.Add juice of 1 lemon when the milk is boiling. Set the curdled milk aside to cool to get soft paneer.Strain it and reserve stock for other curries or kneading dough for roti or paratha.
2

Clean, chop and wash methi leaves.Strain water and set aside smearing 1/2 tsp salt.Heat oil in a wok.Sprinkle cumin seeds.When they splutter,add hing.Then add Kashmiri Red Chilli Powder and toss to mix.Add grated ginger and minced garlic.Saute till aromatic. Add chopped onion and fry till translucent.Then add chopped capsicum and green peas. Stir fry for 2 minutes.
3

Add chopped tomato and saute. Dry roast gramflour in a separate pan.Make a paste of curd, dry roasted gramflour,coriander powder and garam masala with 1 tbsp water.Add this paste to the sautéed vegetables and fry for 2 minutes.
4

Add the chopped methi leaves and saute till methi is cooked.Add 1/4 th cup of reserved whey from paneer and garam masala. Toss to mix well. Cook 2 minutes.
5

Now add crumbled paneer.Do not overcook paneer.It will then become chewy.Adjust salt to taste.Add chopped green chillies,chilli flakes. Mix well and cook for 2 minutes.
6

Garnish it with roasted cashewnuts,chopped coriander,lemon wedges and serve hot with bread,roti or paratha.