Paneer Bhurji

Paneer is often referred to as Indian Cottage cheese and there are numerous way to cook them. Paneer is a type of cheese. It is the Indian name for cottage cheese. Paneer, unlike other cheeses, Paneer has not been matured and it is rather bland. It is a high protein food; it is often substituted for meat in many vegetarian entrees of Indian cuisine. It is commonly used in curried dishes. Paneer is quite easy to make at home.

How to make paneer at home
Bring 1 Gallon/3.5 liters of fresh whole milk to the boil. Add 2 table spoons of vinegar or lemon juice or curd and stir well. Put aside. After the milk has curdled, wrap it in a clean muslin cloth, rinse with fresh water and drain well. Form a ball and place it under a heavy saucepan for approx. 20 minutes 12 oz/350g approx of paneer is ready to use. While making paneer from milk, don't throw away the paneer water. This nutritious water can be used for making soft dough for chapatis, rotis or can be used to cook dals.

It contains reasonably good amounts of fat and cholesterol. It would be better to avoid it for those with hypertension and diabetes due to its high fat content. It can however be used in small quantities for such patients one or twice a week. It is suitable for all age groups.We often use paneer to make curries, appetizers or a side dish to accompany with rice, rotis/Indian flat bread.

My recent encounter with this fabulously tasting Paneer Bhurji was at a local restaurant named "Sai Krupa" in Kalyan. After a whole day of exhaustive shopping we got to order from one of those eating joints. Since the taste is still ticking in my mind, I made an attempt to cook this at home and I can say it was not that bad! A pat on my back, please!


Here is my recipe to make Paneer Bhurji

Source: My Own
Cuisine: Indian
Prep time: 10 mins
Cooking time: 15 mins
Serves: 4-5
Ingredients:
½ pound of fresh paneer, grated
1 medium onion, chopped finely
2 medium tomatoes, chopped finely or
4 T of canned crushed tomatoes.
¼ C green peas, fresh or frozen
1-2 green chillies, finely chopped
¼ t garam masala powder
½ t cayenne pepper/chilli powder
1 t sugar (optional)
½ t carum seeds/ ajwain/vaamu
Pinch of hing/asafeotida
freshly grounded black pepper
½ t cumin/jeera
salt to taste
1 T cooking oil of your choice.
freshly chopped cilantro for garnish

Method:

• Chop onions, tomatoes and green chillies and keep aside.
• Take large sauté pan or kadai, heat oil, add cumin/jeera and fry for a minute. Add hing/asafeotida and carum seeds/ajwain seeds. Let the aroma of hing fill your kitchen.
• Add chopped onion and green chilles, add little salt and cook till the onions are translucent or 6-7 minutes approx.
• Add green peas, chopped tomatoes or if you have crushed tomatoes, your dish will be ready in minutes.
• Add freshly ground black pepper, garam masala and chilli powder. Stir and let the tomatoes cook till the tomatoes leave oil from its sides or for another 6 minutes approx. Add sugar and taste the gravy for salt, add if required.
• Meanwhile grate the paneer and add this to the onion-tomato mixture. Keep stirring continuously till all the flavours are blended together.
• Garnish with fresh cilantro and serve hot with rice or rotis/chapatti or any Indian Flat bread.

Variation: You can add ½ cup of whole milk or heavy cream to make some gravy. I personally like the dry one.

Paneer Pyaaz Paratha

Onion Cheese Parathas ~ Stuffed Indian flat bread

Ask anyone? Parathas are all time favorite for Indians and that too if you have it at Dhaba or at your Punjabi friend's place. My recent indulgence with parathas is quiet a story. I love trying different types of stuffed parathas, and amongst them aloo, gobi and mooli are my top favorites. Parathas are such filling food and needs no accompaniment. We can have them with plain yogurt, Indian pickle and salad, thats it!

Parathas are made usually on Friday evenings here at my home, our concept is to treat our senses during weekends. Evening snacks are a strict no no during weekdays and dinners are usually around 6:30 pm, we are early birds, so far :)

"Early to bed, Early to rise"

So when it comes to friday, its like we have a heavy snack to pounce on followed by some Friday night movies. This recipe is from Tarla Dalal's site and you can find many paratha stuffing variations in her website. I am glad I fumbled upon this recipe.

Source : Tarla Dalal
Cuisine: North Indian, Punjabi
Prep time: 15 mins
Cooking time: 15 mins
Serves: 4-6 people
Ingredients:
2 C whole wheat flour
1 1/2 C Paneer/ Indian cottage cheese, grated
2 big onions, finely chopped
1 small bunch of cilantro/hara dhaniya , coarsely chopped
1 inch fresh ginger
2 garlic cloves
2-3 Indian green chillies, finely chopped
1/2 T red chilli powder
2 T garam masala powder/Indian spice mix
Salt as per taste
2 T cooking oil
Method:

1. Make dough by mixing the wheat flour, salt, water and oil. Cover it and keep aside for 30 mins.
2. Make a paste of ginger, garlic and green chillies together. Heat oil in a pan, sauté onions till translucent and changes the color, add little bit of salt to sweat the onions. Add the paste and fry for a minute. Add shredded paneer, mix well and take off the heat. To this add garam masala powder, red chilli powder and salt, mix well. Let it cool.
3. Make equal size balls of dough, roll into 2" disk and fill 2 T of Paneer-Pyaaz filling and roll into 3-4" disk just like you do for any ordinary parathas.
4. While roasting add some oil/ghee/butter on both the sides of the paratha.
5. Serve hot with fresh yogurt mixed with cilantro and ajwain seeds, Indian pickle, with a dash of butter.

Tips: Red and green chilli can be used as per your choice as while making for kids this can be reduced or completely opted out. While making the parathas take care not to press too much with the rolling

You can find in detail on how to make parathas from here and here.