Amritsari Paneer Bhurji

Preparation Time: 15 min. Cooking Time: 30 min. Serves 4

Ingredients:

500 grams of Paneer Grated on the Big Side

3 Medium Onions Very Finely Chopped or Grated

2 Medium Tomatoes Coarsely Grind or Grated

3 Green Chillies Roughly Chopped

1 inch Ginger Roughly Sliced

5 big Garlic Roughly Chopped or (8 tiny once)

3 tbsp Coriander Finely Chopped

½ cup Yoghurt Beaten

1½ tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

1 tsp Turmeric Powder

½ tsp Red Chilli Powder

2 tsp Kashmiri Red Chilli Powder

½ tbsp Coriander-Cumin Powder (Dhana Jiru)

1½ tbsp Prepared Masala Powder

2 tbsp Oil

1 tbsp Mustard Oil

2 tbsp Butter

1 tsp Jaggery (Gōr)

Salt to taste

Dry Masala Powder:

1 tbsp Coriander Seeds

½ tbsp Cumin Seeds

½ tsp Fennel Seeds (Variyālī)

1 tbsp Black Peppercorns

4-5 Clove

6 Black Cardamom

3 Green Cardamom

1½ tbsp Kasoori Methi (Dried Fenugreek Leaves)

Method:

1. Roast all the dry masala powder for 2 minutes on a low flame, then allow it to cool, grind to a fine powder, and set aside.

2. Grind the green chillies, ginger, and garlic coarsely in a pestle & mortar or a blender and set aside.

3. Mix the yoghurt with the turmeric, red chilli powder, Kashmiri chilli powder and coriander-cumin powder and set aside.

4. Heat the oil and mustard oil in a pan; once hot, add the cumin seed and asafoetida, then add the ginge, garlic and chilli paste and sauté for a minute.

5. Add the onions and ¼ tsp of salt and sauté them until soft and translucent. Then add the yoghurt mixture and cook for 4-5 minutes until the oil is released, stirring continuously.

6. Add the tomatoes, jaggery, and salt, cook for 2-3 minutes, then add the coriander stalks with ¾ cups of water, mix well, and cook on a low flame for 12-15 minutes, occasionally stirring until the water has evaporated.

7. Add the grated paneer, chopped coriander, masala powder, and 1 cup of water, mix well, and cook for 3-5 minutes. Add the butter and mix well.

• Garnish with chopped coriander few slit green chillies, and a wedge of lime, and enjoy hot with paratha or naan.

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Amritsari Paneer Bhurji | The Rasoi Recipes