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Preparation Time : 10
Cook Time : 20
Total Time : 30
1 1/2 table spoon oil
1 tbsp butter
1 bay leaf / tej patta
1 tea spoon cumin seeds
1/2 tsp coriander powder
2 tbsp peas / matar fresh / frozen
1 cup water or as required
1/2 tea spoon crushed ginger
1/2 tea spoon crushed garlic
1 onion finely chopped
300 gram paneer - cottage cheese crumbled
2 blanched tomatoes finely chopped
1 tea spoon chopped green chilly
1/2 tea spoon turmeric powder
1 tea spoon red chilly powder
1/8 tsp to taste Salt
2 table spoon finely chopped green capsicum
1/2 tsp garam masala
1 tsp kasuri methi / dry fenugreek leaves crushed
2 tbsp coriander finely chopped
In a large kadai heat 1 tbsp butter OR oil and add ½ tsp cumin, 1 bay leaf.
Saute till the spices turn aromatic. Add 1 medium onion and saute well. Also add 1 tsp ginger garlic paste and continue to saute.
Add 2 medium tomato and saute. Saute till the tomatoes turn soft and mushy. Add capsicums saute. Now mash well with potato masher or blend smooth.
Add turmeric, chilli powder, coriander powder and salt. Saute on low flame for a minute.
Add peas and saute for 2 minutes. Add 1 cup water and mix well adjusting consistency. Stir well and get to boil.
Add 2 cups of crumbled paneer. Mix well, cover and simmer for 5 minutes. Now add garam masala, kasuri methi and coriander leaves. mix well.
Serve paneer bhurji gravy with chapati, roti or bread.
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