Paneer di Bhurji
Equipment
- Bowl
- Heavy-based Pan
- Serving dish
Ingredients
- 1/2 teaspoon Turmeric ground
- 1 teaspoon Chilli powder
- 4 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 90 g Onion (1 small), chopped
- 2 1/2 teaspoons Ginger Paste
- 2 1/2 teaspoons Garlic Paste
- 175 g Tomato (1 medium), chopped
- 300 g Chana dal (1 1/2 cups), cooked
- 450 g Paneer mashed
- 4 Green chillies de-seeded and cut into long strips
- 1 teaspoon Black pepper coarsely ground
- 1 teaspoon Green cardamom ground
- 1 teaspoon Cloves ground
- 1 teaspoon Nutmeg ground
- 1 teaspoon Fenugreek ground
- Salt
To garnish
- 1 Ginger 4-cm / 1 1/2-inch piece fresh, peeled, and cut into juliennes
- 4 tablespoons Coriander (Cilantro) leaves chopped
Instructions
- Put the turmeric and chilli powder in a small bowl, add 2 tablespoons of water and mix together.
- Heat the ghee in a heavy-based pan over medium heat, add the cumin, and stir-fry for about 1 minute, or until the seeds begin to splutter. Add the onion and fry for 5 minutes, or until it turns light golden. Add the ginger and garlic pastes and stir-fry for 1 minute, or until all the moisture has evaporated.
- Add the turmeric mixture and fry for a further 30 seconds, or until all the liquid has evaporated.
- Add the tomato and fry for about 5 minutes, or until all the moisture has evaporated. Now add the chana dal and stir-fry for about 2 minutes, or until the oil separates out.
- Add the mashed paneer and stir, then add the chillies and season with salt. Stir-fry for about 1 minute, before adding the ground spices.
- Stir, then remove from the heat and adjust the seasoning, if necessary. Transfer to a serving dish and garnish with ginger juliennes and chopped coriander.
Video
Nutrition
Calories: 3088kcalCarbohydrates: 249gProtein: 118gFat: 185gSaturated Fat: 105gCholesterol: 451mgSodium: 774mgPotassium: 800mgFiber: 92gSugar: 23gVitamin A: 2202IUVitamin C: 58mgCalcium: 2848mgIron: 17mg
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