Thursday, December 6, 2012

Capsicum-Paneer Burji

  • Capsicum 3 ( cut into small square pieces)
  • 1cup Scrambled paneer/Cottage cheese
  • 2 Onions (chopped)
  • 2 Tomatoes
  • 1/2 cup Green Peas(optional)
  • 2tsp chilly powder
  • 1tsp Garam masala powder
  • 1inch Ginger ( finely chopped )
  • 6-7 Garlic cloves( finely chopped )
  • 2 Green chillies( finely chopped )
  • 1/2tsp Cumin powder
  • 1/2 tsp Kasoori methi(optional)
  • 1/2tsp Turmeric powder/haldi
  • 1tbsp Sunflower oil
Cooking Directions

  1. Heat oil in a pan,add some jeera,let it splutter for a second,then add onion ,chopped garlic and ginger and green chilly and stir for a couple of mins or until onion turns to light golden colour.
  2. Now its time to add our green peas (if you are using),stir for a while,then add tomatoes and saute for 2 mins.
  3. Add in chilly powder,garam masala and turmeric/haldi and stir it well.Add salt to taste and a 1/2 cup of water to de-glaze the pan, cover it with a lid for 2 mins until peas are well cooked and the gravy thickens.
  4. Now its time to add in our chopped capsicum, stir it well and again cover it, add little water if needed to help to cook the capsicum ( do not over cook the capsicum or else it will loose its crunchiness)
  5. Lastly add in scrambled paneer and if you are using kasoori methi add at this stage and check for seasoning,if needed add more salt and cover it again for 2 mins on low flame,let the paneer soak the flavour of the masala. When the dish is almost dry switch off the flame .
  6. Garnish with some scrambled paneer/cottage cheese or grated cheese and serve hot with roti or pulka


Post a Comment