I think Paneer is such a versatile ingredient. It can be used in so many different ways, make a curry with it, a simple stir fry, add it to a vegetable pulav or even grill it for some awesome paneer tikkas. I love cooking with it and always keep a bag of it in my freezer. When cooked well it gives a clean, creamy flavour but if it is not cooked properly it can turn rubbery and chewy. No wonder people have strong reactions to it! You either love it or hate it. I love paneer in all its forms and this dish is one which I make regularly as it is very easy to make and hardly takes any time. This bhurji is also a great filling for delicious kathi rolls. If you have fussy kids at home wrap this up in a wheat chapatti, add some ketchup and roll it up. I’m sure they will be asking for seconds!
Recipe - An Everybunny Loves Food Original
200 Gms Paneer*
1 Cup Sliced Onions
1 Cup Chopped Tomatoes
1/2 Cup Capsicum (Seeded and Diced)
1 Tsp Cumin Powder (Jeera)
1 Tbsp Ginger Garlic Paste
2 Green chilies
1 Tsp Coriander Seeds Powder (Dhanya Powder)
1 Tsp Garam Masala powder
1/4 Tsp Turmeric Powder (Haldi)
Salt to taste
*Note on Paneer – If the paneer is in cubes, put it in a food processor and chop it finely. If it is in a big block, grate it. If using fresh paneer, crumble the paneer in a bowl and keep aside.
Heat the oil in a pan over medium heat and add the onions. Sauté them till soft and add the tomatoes. Add all the powder masalas and ginger garlic paste. Cook till tomatoes are soft. Add the capsicum. Stir in the paneer. Cover and cook for two minutes till the paneer absorbs all the masala flavors. Garnish with coriander.
To make the Kathi rolls: Make the above mixture, and place in thin flour chapattis. Add tomato ketchup or chili sauce, roll and serve.