Name: Paneer-Methi Bhurji recipe by Farrukh Shadab at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 gms paneer (cottage cheese) crumbled; 1 1/2 cup fresh Fenugreek leaves roughly torn/chopped; 1 Onion finely chopped; 3/4 cup Tomatoes blanched peeled and finely chopped; 5-6 Black peppercorns; 4-5 Garlic finely chopped; 1 inch cinnamon stick; 1 bay leaf; 2 tbsp Oil/ ghee; 1 tsp Ginger juliennes; 1 tsp Red chili powder; 1 tsp Coriander powder; 1 tsp Garam masala powder; 1/2 tsp Cumin seeds; 1/2 tsp Sugar; 3/4 tsp Cumin powder; 1/4 tsp Turmeric powder; Juice of half lemon; Salt as per taste

ABOUT Paneer-Methi Bhurji RECIPE

This Paneer-methi bhurji was standing out of all the vegetarian spread on the dining table to earn accolades from my guests. That time I dint think that it would be such a hit so didn’t think of writing up and sharing on my blog until I got a exuberant feedback. Recently when I got a craving to have it once again, I made up my mind to make it again and cook, shoot and share this time. So here is how we can do it…

Ingredients Serving: 4

200 gms paneer (cottage cheese) crumbled
1 1/2 cup fresh Fenugreek leaves roughly torn/chopped
1 Onion finely chopped
3/4 cup Tomatoes blanched peeled and finely chopped
5-6 Black peppercorns
4-5 Garlic finely chopped
1 inch cinnamon stick
1 bay leaf
2 tbsp Oil/ ghee
1 tsp Ginger juliennes
1 tsp Red chili powder
1 tsp Coriander powder
1 tsp Garam masala powder
1/2 tsp Cumin seeds
1/2 tsp Sugar
3/4 tsp Cumin powder
1/4 tsp Turmeric powder
Juice of half lemon
Salt as per taste

Instructions

In a heavy bottom pan, heat oil. Add bay leaf, pepper corn, cumin seeds, cinnamon sticks, allow them to crackle. Add chopped garlic and fry till golden brown(do not burn).
Add onions, sauté on high heat for a minute. Add little salt and fry till it turns soft and pink. Add tomatoes, sauté for a minute on high heat
Add turmeric, red chili powder, coriander powder, cumin powder and mix well.
Add fenugreek leaves and mix well. Cook for 2 minutes on high heat (do not cover and cook). Add ginger juliennes, garam masala powder, lemon juice, salt, sugar and mix well.
Cook till the water released by methi (fenugreek) dries up a bit.Add crumbled paneer and gently mix. Cook for another minute.
Dish out, and serve hot with parathas, naan, pav, flavored bread slices or even Dal/rice.

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