Paneer Bhurji

Recipe Ingredients

250		Paneer - (crumbled like bread crumbs).
2		Onions - (chopped finely)
1/2 teaspoon	2.5ml	Garlic - (crushed)
1/2 teaspoon	2.5ml	Ginger - (grated)
2		Green Chillies - (slit lengthwise)
1		Tomato - (chopped finely)
5		Cashews
1		Capsicum - (slit into long thine strips)
1/4 teaspoon	1.3ml	Garam Masala
1/2 teaspoon	2.5ml	Black Pepper Powder
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Red Chilli Powder
		Salt - to taste
1 teaspoon	5ml	Lemon Juice
2 tablespoons	30ml	Ghee
1/2 tablespoon	7.5ml	Butter
3 tablespoons	45ml	Milk

Recipe Instructions

Heat ghee in a heavy saucepan. Fry the cashews, to a golden brown.

Drain, keep aside.

Fry green chillies. Drain, keep aside.

Fry the capsicum till tender. Drain, keep aside.

Now add ginger, garlic to the ghee and fry for 2-3 seconds.

Add onions and fry till pink.

Add tomatoes and fry further till mushy.

Add all the masala and milk and cook for 3-4 minutes.

Add butter, lemon juice, sugar and paneer. Mix well.

Take in a serving dish.

Garnish with fried cashews, chillies and capsicums.

Serve hot with naans, parathas, etc.

Making time : 20 minutes

Serves : 4

Shelf life : Best fresh

Source:
Laxmi Hiremath in the San Francisco Chronicle

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