MALAI PANEER (COTTAGE CHEESE) BHURJI – SUBSTITUTE FOR EGG

This is a quick, easy, tasty and healthy recipe for breakfast or lunch. This masaledaar bhurji is a great alternative for vegetarians. This protein packed recipe is an ideal breakfast option. I’ve tried this with Malai Paneer, but you can use regular fresh Paneer as well or replace with eggs to make Anda Bhurji.

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INGREDIENTS
200 Grams Malai Paneer / 3 Eggs
2 Tsp Oil
1 Tsp Cumin Seeds
1 Onion
1 Tomato
1 Green Chilli
1/2 Inch Ginger & 3 Garlic Cloves Paste
1/4 Tsp Kashmiri Red Chilli Powder
1 Tsp Turmeric Powder
1 Tsp Tandoori Chicken Masala or Garam Masala
2 Tbsp Coriander Leaves
Salt

METHOD

  • In a wide pan, heat oil. I used Olive Oil.
  • Splutter Cumin Seeds.
  • Now add the chopped Green Chilli.
  • Add a finely chopped Onion.
  • Sauté for a few minutes.
  • Now add the Ginger Garlic paste.
  • Sauté until the onions brown a little.
  • Add finely chopped Tomato.
  • Add Salt to this and sauté until the Tomatoes soften.
  • Now add the spice powders – Turmeric Powder, Kashmiri Red Chilli Powder and Tandoori Chicken Masala. The Masala is 100% veg. If you don’t have this, use Garam Masala. Adjust the spice accordingly.
  • Mix everything well and cook for a minute.
  • Now scramble the Malai Paneer and add to the masala. You can use eggs instead!
  • Gently combine everything. Malai Paneer is extremely soft as the name suggests and very dense, quite creamy. So you don’t want to mash everything and make it look all pasty. So be extremely careful while mixing it. You can use normal fresh Paneer too. Avoid packed Paneer since they are a little chewy and hard.
  • Cook for a minute more and add chopped Coriander Leaves.
  • Serve hot with crispy bread toast or serve in a Pav (Dinner Roll) for breakfast or you can eat this at Lunch with Roti or Naan.
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ARUGULA SALAD WITH COTTAGE CHEESE STEAK

Easy peasy wholesome vegetarian salad complete with protein, greens and healthy fats in the form of nuts and olive oil. This salad is divine! I’ve mixed veggies and fruits to give it a taste that’s a little sweet, a little bitter, a little sour and so flavourful! The dressing is home made too. So let’s have a salad, because why not?

Continue reading “ARUGULA SALAD WITH COTTAGE CHEESE STEAK”

PALAK PANEER | COTTAGE CHEESE IN SPINACH GRAVY

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INGREDIENTS:
1 Bunch Spinach Leaves
5-6 Cashew Nuts
1 Green Chilli
1/2 Tsp Sugar
2 Tomatoes
1 Inch Ginger
4 Garlic Cloves
1 Tbsp Oil
1 Bay Leaf (Tej Patta)
2 Onions
1 Tsp Coriander Powder
1 Tsp Kashmiri Red Chilli Powder
1 Tsp Kasoori Methi
1 Tsp Garam Masala
250 Grams Cottage Cheese (Paneer)
1 Tsp Ghee
2 Garlic Cloves (Tempering)
1 Tsp Red Chilli Powder (Tempering)
Salt to Taste
Water

  • Grind Tomatoes, Ginger and Garlic into a thick paste. No need to add water. Keep this Red Paste aside.
  • In a wide pan, add Cashew Nuts, Green Chilli and Sugar along with enough water and keep it on high to boil. Sugar helps reduce the bitterness of Spinach leaves.
  • Switch off flame once the water comes to a boil.
  • Add washed and cleaned Spinach leaves and blanch until the leaves wilt. Should take a minute.
  • Transfer the contents on a sieve and pour ice and cold water over this. This helps to retain the vibrant green colour of the leaves.
  • Once the mixture cools down, grind into a smooth Green Paste.
  • In a wide pan, heat oil and add a Bay Leaf. I’ve used Mustard Oil.
  • Now add Onions, very finely chopped. I used a Chopper. You can chop using a knife or grind it roughly in a mixer.
  • Brown them evenly by stirring.
  • Now add the Red Paste you made earlier.
  • Also add salt to help the Tomato paste cook faster.
  • Keep stirring and cook for a few minutes.
  • Now add Coriander Powder and Kashmiri Red Chilli Powder and mix well.
  • Cover and cook for 5 minutes.
  • Crush Kasoori Methi between your palms and add this to the gravy along with Garam Masala.
  • Now add the Green Paste you prepared with Spinach and mix well.
  • Add water depending on how thick you prefer. You can add more water if you are serving with Rice and a thicket consistency if serving with Roti/Naan.
  • Cover and cook for 2 minutes.
  • Now add fresh Paneer, washed and diced and mix well. You can alternatively lightly shallow fry them in butter and add to this.
  • Cover and cook for a few more minutes and switch off flame.
  • For the tempering, heat some ghee and add chopped Garlic Cloves to this. Once they brown, switch off flame and add Kashmiri Red Chilli Powder. Mix and pour this over the Palak Paneer Gravy.
  • Serve this hot with Roti/Paratha/Naan/Rice.
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Blanched Spinach Leaves, cooling down
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Finely chopped Onions
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Bay leaf in Mustard oil
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Sauteing Onions
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Red Paste
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Vibrant Green Paste
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Preparing the masala
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Adding the Green Palak paste to the masala.
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Diced Cottage Cheese
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Tempering
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Thick Palak Paneer gravy
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Served hot with Rotis