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I do not have a new story or a new experience to share this minute when I am drafting this post of Paneer Bhurji. All that I know is , it is simple and can be done in less than 20 minutes..This sabji / curry came into existence since I had half opened packets of paneer from our weekend cooking and it had to be used in a day before it makes its way to the bin. Oh my !! Can you imagine wasting Paneer.. Not at all.  Bhurji is a timeless classic. A vegetarian take to Egg Bhurji !





 I whipped the ingredients up and made it for my lunch pairing them up with phulka's. You could roll them up inside a roti and enjoy it like a kati roll. The husband toasted the bread and sandwitched the filling between his slices. Fill some inside a  chapathi dough and make a paratha. A countless way to serve them . Enjoy the bhurji, through my eyes.

PANEER BHURJI Prep Time: 10 minutes | Total Time 20 Minutes | Serves 4 INGREDIENTS: 250g Indian Cottage Cheese | Paneer 85g | 1 No’s  Red Onion 100g | 1 No’s Green Pepper 75g | 1 No’s Tomato 1 Tsp Grated Ginger ¼ Tsp Turmeric Powder ½ Tsp Chilli Powder ½ Tsp Garam Masala ¾ Tsp Salt ( Adjust it to your taste) 2 No’s Green Chillies  ( Optional) 1 Tsp Oil ½ Tsp Cumin Seeds 1 Tsp Coriander Leaves A squeeze of lemon juice ( Optional) DIRECTIONS: Chop the onions, green pepper, tomato, green chillies finely. Crumble the paneer with your fingers. Alternatively put cubes of paneer in your blender to get them finely shredded. Heat oil a non-stick pan, drop in cumin seeds. Once they begin to crackle, add in onions, green chillies (optional – use it if you like it spicy) and ginger. Fry them until transparent. Pop in green pepper and sauté only for a minute or so. We need to retain the crunchiness right till we gobble the bhurji. Add the chopped tomatoes along with the spices. Cook for about 2-3 minutes roughly in low flame, as you seed the tomatoes melt down. Add Paneer and the required amount of salt to the rest of the dish. Barely cook for 1½ to 2 Minutes and turn off the flame. Garnish with coriander leaves and a dash of lemon juice. NOTES:  I love the addition of Green Pepper to my paneer dishes and it brings an excellent crunch to it. We just need to ensure, not to overcook the green pepper and the curry overall. It will change the texture.

Thank you EC from Simple Indian Food for introducing me to fellow bloggers in the Budding Blogger Series & giving bloggers an opportunity to discover my blog . It was truely special to me .

Coming to Paneer ... Its such a versatile ingredient.. Its fun to play with it in my cooking. Use it as a starter or for a main course or for a sweet.. always well appreciated.
Paneer sandwitch is something which my mother used to make for us as an evening snack occasionally & its pretty quick.


INGREDIENTS :

White Bread - Medium Thickness	8 slices
Butter	4-5 tsp
Green Chutney ( Coriander Chutney)	Optional

FOR FILLING:

Indian Cottage Cheese(Paneer)	1 Cup Grated
Coriander leaves / Cilantro	1 Cup Chopped finely
Crushed green chillies	1 table spoon
Chopped Onions	1/2 cup
Salt	To taste
Freshly ground Pepper	1/2 - 1 tsp

DIRECTIONS:

1. Mix all the filling ingredients in a medium sized bowl.

2. Lay the slices of bread on a clean cutting board and apply butter to it on either side.( This will keep the sandwitch slice a little moist & golden).If you wish you could spread a layer of coriander chutney/spread on one slice innerside. Now put a generous amount of the prepared paneer mixture on 4 of the slices. Spread to cover entire slice. Top with another buttered slice.
3. Heat up the Sandwitch Toaster & now place the filled bread slices over it.

4. Grill or Toast the sandwich till crispy and golden.

5. Cut the Sandwitches diagonally & serve hot with Ketchup .
   

Sending this post to Priya's event Sunday Snacks - Bread.

 Weekend is the best time to try new variety food... After blogging for a while ,  I always prefer to do a variation in my cooking. Morever I wanted to treat 2 big boys - H & his friend yesterday who helped me doing quite a bit of chopping of vegetables for the week. With mylil one around , it is fairly getting difficult to chop vege's finely on a day to day basis... So this was our first trial week for chopping in advance.

We picked up  farm fresh peppers from the market on the Kingston High Street.. Cant believe he sold me 13 peppers for a 1£  when any other popular grocer like Tesco, ASDA sold them for 60p each. Wot better treat could be rather than PANEER TIKKA full packed with Paneer( Indian Cottage Cheese) and Peppers.





INGREDIENTS:

Paneer	: 250 gms chopped into 1" square. Got 16 pieces.
Green Pepper	: 1 medium sized chopped into 1" square
Red Pepper	: 1 medium sized chopped into 1" square
Yellow Pepper	: 1 medium sized chopped into 1" square
Onion	: 1 medium sized chopped into 1" square

FOR MARINATION :

Low Fat Yogurt	: 1 Cup
Turmeric	: 1/4 Tsp
Red Chilli Powder	: 1 Tsp
Cumin(Jeera) Powder	: 1 Tsp
Coriander Powder	: 1 Tsp
Dry mango powder (amchur)	: 3/4 Tsp
Salt	: To Taste
Black Salt	: 1 Pinch
Pepper Powder	:1/2 Tsp
Fresh Ginger Garlic Paste	:2-2.5 Tsp
Corn Flour	: 1 Tsp

FOR SETTING THE PLATTER

Onion Rings	: 3 pieces
Lemon Slice	: 1

DIRECTIONS:

• Prepare a marinade by combining all the  marination ingredients above .
• Drop the Paneer Squares and the vegetable Squares separately in the marinade and keep them aside for 30 minutes.
• Take a wooden skewer, thread them with Paneer and alternative vegetables.
• Preheat the oven to 200°C, place the skewers on a greased tray or on a rack and grill them for 12-15 minutes or till golden from all sides.
• Serve hot with with Green Chutney n Tomato Ketchup. Arrange the platter with onion rings , lemon wedges and with a drizzle of lemon juice over the Tikka.
  

Cheers

Fancy Making Paneer Tikka’s and worried about not having an oven… Guess this is it…  I love the healthier version  but we definitely deserve indulgence occasionally… Flavours from pan made are a little more rejuvenating …  But if you are looking for a smoky effect in Tikka’s ,hop in check my Paneer Tikka post to try the oven way.
Believe in your self and you will be rocking with this starter treating your family… 

INGREDIENTS:

Paneer	250 gm. cubed to 20 pieces
Green Pepper	2 No's  chopped to 1” squares
Red Onions	1 No's  shaped to 1” squares
Oil	Shallow Frying

For Marinade:

Low Fat Yogurt	1/2 Cup
Ginger –Garlic Paste	1 Tblspn
Kashmiri Lal chilli Powder	1- 1.5 Tsp.
Turmeric Powder	1/2 Tsp.
Garam masala	1/2 Tsp.
Lemon	Squeeze
Salt	To Taste
Chat Powder	To sprinkle before you serve

DIRECTIONS:

• Prepare a marinade by bringing together all the ingredients under Marinade leaving aside the chat masala.  Taste and adjust the ingredients accordingly.
• Dip the paneer pieces in the marinade and set aside for at least 30 minutes or for 2 hours….
• Heat the pan with oil for shallow frying . Drop the paneer pieces in a batch of 8  , turn and fry until paneer coats brown on all sides. Repeat the process for the rest of the paneer.Drain them on to a kitchen towel.
• In the remaining batter , quickly dip all the onions and green peppers together and add them on the pan . The flavours from the marinade coats these two vegetables giving tikka an absolute blend.
• Using a spatula turn them after a minute on the pan making sure the veggies stay crunchy.Drain them onto a separate bowl coated with kitchen towel.
• Thread the skewer in alternates of paneer , onion and green peppers to suit your palate.. Sprinkle some chat masala and serve hot.

KITCHEN NOTES:
If you feel the the tikka has gone cold , place the thread skewer on the tava and give them a good rest and turn on all sides .
You could also use Tandoori Masala for the marinade  if you have…
Kashmiri Lal Powder throws such lovely color to the paneer… I m in love with it..

Source: Sanjeev Kapoor