Paneer Capsicum Bhurji
Ingredients
Paneer 1 cup crumbled
Green , Yellow , Red Capsicum 1 cup chopped
Onion 1 chopped
Tomatoes 1 chopped
Oil 2 tablespoon
Salt as per taste
Cumin seeds 1/4 spoon
Coriander/Dhania powder 1/2 spoon
Turmeric powder 1/4 spoon
Asafoetida powder a pinch
Red chili powder 1/2 spoon
Garam masala powder 1/2 spoon
Fresh coriander leaves for garnishing
Red Chilly chopped for garnishing
Method
First of all oil is taken in a kadhai/pan and after it gets hot cumin seeds are added to it.
Then add asafoetida powder, coriander powder and chopped onions.
Saute the onions along with the spices till the onions become golden brown. One can see in the picture below.
After that add chopped capsicum and also saute them for a minute or two.
Then add the remaining spices, i.e red chili powder, garam masala and salt.
After this add chopped tomatoes and mix them well with other cooked vegetables.
In the end crumbled paneer is added and well incorporated with the rest of mixture.
One must ensure that paneer should not be cooked for long time as its proteins get denatured and it looses its nutritive value. Just stir in and let the water dry but do not over cook, otherwise it will get hard.
Garnish your paneer bhurji with fresh coriender leafs and serve with hot chapati, parathas or naan.
Ingredients
Paneer 1 cup crumbled
Green , Yellow , Red Capsicum 1 cup chopped
Onion 1 chopped
Tomatoes 1 chopped
Oil 2 tablespoon
Salt as per taste
Cumin seeds 1/4 spoon
Coriander/Dhania powder 1/2 spoon
Turmeric powder 1/4 spoon
Asafoetida powder a pinch
Red chili powder 1/2 spoon
Garam masala powder 1/2 spoon
Fresh coriander leaves for garnishing
Red Chilly chopped for garnishing
Method
First of all oil is taken in a kadhai/pan and after it gets hot cumin seeds are added to it.
Then add asafoetida powder, coriander powder and chopped onions.
Saute the onions along with the spices till the onions become golden brown. One can see in the picture below.
After that add chopped capsicum and also saute them for a minute or two.
Then add the remaining spices, i.e red chili powder, garam masala and salt.
After this add chopped tomatoes and mix them well with other cooked vegetables.
In the end crumbled paneer is added and well incorporated with the rest of mixture.
One must ensure that paneer should not be cooked for long time as its proteins get denatured and it looses its nutritive value. Just stir in and let the water dry but do not over cook, otherwise it will get hard.
Garnish your paneer bhurji with fresh coriender leafs and serve with hot chapati, parathas or naan.
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