PANEER SABZ BHURJI

(SCRAMBLED COTTAGE CHEESE)

25 min

Prep (min)

4 Katoris

🌿

Vegetarian

Nutrient Information — per 1 serving

184 Kcal

Energy (kcal)

10.3g

Protein

12.0g

Carbohydrate

10.4g

Total Fats

Amount per diet plan: 3/4 Katori at one time

Ingredients

160g of paneer (freshly prepared preferably)

1/4 cup fresh peas, shelled

1/2 cup beans, finely chopped

1 medium tomato, finely chopped

3/4 large onion, finely chopped

4 small garlic cloves, crushed

2 cm piece ginger, crushed

2 whole green chillies, sliced (optional)

4 tsp olive oil

1/4 tsp cumin seeds

1/2 tsp turmeric powder

1/4 tsp coriander powder

1 tsp dried fenugreek (kasuri methi)

1/4 tsp garam masala, freshly prepared*

Use minimal amount of salt

Method of Preparation

Shell the peas and peel the onion, ginger and garlic. Wash all the vegetables.

Finely chop onion, tomato, capsicum, and beans. Crush ginger and garlic into a coarse paste.

In a karahi/pan, roast kasuri methi lightly (25-30 seconds) on a dry tawa (griddle).

Heat oil and add cumin seeds and let them splutter. Add chopped onions and green chillies and sauté until golden brown.

Add crushed ginger-garlic and sauté well. Add chopped tomatoes, salt, turmeric powder, coriander powder. Sauté well for 4-5 minutes on a low flame.

Add chopped vegetables except capsicum and peas and fry. Add 1/4 cup water, if required to cook the vegetables until soft.

Let the mixture simmer for 8-10 minutes in a covered pan. Stir occasionally.

Crumble or grate paneer and add along with capsicum to the pan. Mix it thoroughly with the cooked vegetables and sauté for a further 3-4 minutes. Turn off the flame and add kasuri methi and mix well.

Serve hot with multigrain roti.