Charishmas Paneer Bhurji Recipes

CHARISHMA'S PANEER BHURJI

Steps:

• Heat oil in a pan.
• Once it is hot, add cumin seeds and green chilli and allow to crackle.
• Once they stop crackling, toss in the onion and stir-fry until lightly browned.
• Add all the masala powders and stir-fry well.
• Add kasoori methi and mix well. Allow to cook for 3 minutes.
• Then toss in the tomatoes and mix well.
• Add the mashed paneer, mix gently, cover and allow to cook for 5 minutes.
• Uncover, mix well, garnish with corriander leaves and serve hot with rotis.
• Enjoy!

CHARISHMA'S PALAK PANEER

Steps:

• Boil spinach in a pot of water. Drain the water.
• Soak the paneer in a bowl. Add water. Let it remain that way to de-frost for about 1 hour.
• Put the boiled spinach in a mixer and add a little water to prepare spinach puree.
• Heat oil in a pot.
• Add ginger and onion. Stir-fry until browned.
• Add all the spice powders.
• Fold in the tomato puree.
• Mix well and bring to a boil.
• Now, lower heat and add the spinach puree. Allow it to cook for a few minutes.
• Drain the paneer; remove all the water.
• Cut the paneer into cubes.
• Shallow fry the cubes of paneer in oil until lightly browned on either side. Add to the pot of spinach mixture.
• Mix lightly and serve hot with Indian flatbreads (rotis) or naan and/or pulao.

CHARISHMA'S FAVOURITE PANEER BUTTER MASALA

Steps:

• In a pan heat the ghee until melted.
• Fry onion-ginger-garlic paste until it turns golden brown.
• Add the masala powders and saute till the raw smell is gone.
• Add tomato paste and saute for 5 minutes.
• Fold in sugar and kasoori methi.
• Add fresh cream and cashewnut paste.
• Cook on low flame and add paneer cubes and salt.
• Stir in 1/2 cup water and cover the pan.
• Cook for 3 minutes.
• Once the gravy thickens, add 1/2 teaspoons butter and remove from heat.
• Garnish with cashewnuts and mint leaves.
• Serve hot with naan or rotis or kulchas or parathas.
• Enjoy!