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A kadhai paneer recipe with slight alterations, I managed to come up with this creamy textured paneer bhurji. Perfect for everyone at home, especially since they prefer a gravy rather than a dry curry.

This is what you’ll need

For the tomato gravy

Cloves: 2

Pepper corns: 4

Cinnamon: 1/4″ piece

Tomatoes: 3 (roughly chopped)

Ginger: 1tsp (roughly chopped)

Garlic: 1tsp (roughly chopped)

Green chillies: 4

Oil: 1tbsp

For the Paneer Bhurji

Paneer: 250gms

Onions: 2 (finely chopped)

Green pepper: 1/2 (finely chopped)

Red Pepper: 1/2 (finely chopped)

Chilli powder: 1tsp

Coriander powder: 1tsp

Cumin powder: 1tsp

Garam masala: ¾tsp

Cream: 100ml

Kasuri methi: 1tbsp

Cumin seeds: 1tsp

Oil: 2tsp

Coriander leaves: Few

Salt to taste

 Let’s get cooking

For the tomato gravy

1. Heat the oil in a pan and season with the whole spices. Fry for a minute.

2. Add the ginger, garlic and green chillies. Fry for another minute.

3. Mix in the tomatoes and cook until the tomatoes are pulpy. Once cool puree in a mixer. Keep aside.

For the Paneer Bhurji

1. Crumble or grate the paneer and keep aside.

2. Heat oil in a pan and season with cumin seeds. Add the chopped onions. Fry until transparent.

3. Add the chilli powder, coriander powder and cumin powder. Fry for a minute.

4. Mix in the tomato paste and fry well, until the mixture is almost dry.

5. Add the peppers and fry for a few minutes, until the peppers are cooked.

6. Add the paneer, garam masala, salt and kasuri methi. Mix well and fry for 2 minutes.

7. Beat in the cream and bring the mixture to a boil.

8. Garnish with coriander leaves and serve with rotis, parathas or even pav!

 Approximate preparation and cooking time: 30 minutes
Serves: 6


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