Paneer Bhurji Gravy is different from the usual Paneer Bhurji which is a dry /semi dry recipe. It goes well with Roti, Chappati, Nan, Bread, Jeera Rice, Fried Rice etc.
Butter – 1 tsp
Oil- 2 tbsp
Cumin (Jeera) Seed – ¼ tsp
Aniseed/Saunf – ¼ tsp
Dalchini (Cinnamon Stick) – 2 inch long piece
Cardoman (Elaichi) – 2
Star Anise – 1 piece
Ginger Garlic Paste – 1 tsp
Onion -1 (finely chopped)
Green Chilli – 1 (chopped)
Tomato – 2 (finely chopped)
Chilli Powder – 1 tsp
Haldi Powder – ¼ tsp
Dhania Powder – 1 tsp
Garam Masala – 1 tsp
Cottage Cheese (Paneer) – 200 Gms
Fresh Cream – 1 tsp
Dhania – 1 tsp
Kasoori Methi – 1 tsp
Other Ingredients to Sauté:
Oil – ½ tsp
Capsicum – 1 cup (Red, Green and Yellow Capsicums cut into stripes)
Salt – one pinch
Chilli Powder – 1 small pinch
Jeera Powder – 1 small pinch
Grate the Paneer and keep aside.
Heat ½ tsp of Oil in a pan. Add Capsicum and a pinch of salt, Chilli powder and Jeera Powder. Sauté them for a couple of minutes in medium flame. Transfer to a plate.
In the same pan, heat 1 tbsp of butter. Add Jeera and Saunf. When it starts crackling, add the Cinnamon, Elaichi and Star Anise. Stir cook for a few seconds. Add Ginger garlic Paste and sauté for a minute.
Add Onion and stir cook till the Onion becomes transparent. Add Tomato and Salt. Mix well, cover the pan with a lid and simmer in medium flame for 3 to 4 minutes. Open the lid; smash the Tomato with a ladle.
Add Haldi Powder, Dhania Powder, Chilli Powder and Garam Masala.
Cook till the raw Masala smell goes away. It takes about 3 to 4 minutes.
Add 1 ½ to 2 cups of water. Mix well. When it starts boiling, cover the pan and simmer for 3 to 4 minutes in medium flame.
Add the Grated Paneer, Garam Masala, Kasoori Methi and Fresh Cream.
Mix well. Add Dhania and the Sautéed Capsicum. Mix well and cook in low flame for a couple of minutes.
Goes deliciously well with any bread or rice.