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Paneer Bhurji - Dry Or With Gravy

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Ingredients
  Oil 2 Tablespoon
  Cumin seeds 1 Tablespoon
  Turmeric powder 1⁄4 Teaspoon
  Onion 1 Large, finely chopped
  Salt 1 Teaspoon (to taste)
  Ginger paste 1 Tablespoon
  Garlic paste 1 Tablespoon
  Tomatoes 1 Large, finely chopped
  Paneer 2 1⁄2 Cup (40 tbs), shredded (low fat approx. 1 packet)
  Garam masala 1 Tablespoon
  Red chili powder 1 Tablespoon
  Coriander powder 1 Tablespoon
  Tomato puree 1 Cup (16 tbs), crushed (canned)
  Cream 1⁄2 Cup (8 tbs)
  Red bell pepper 1⁄4 Cup (4 tbs), julienned
  Green bell pepper 1⁄4 Cup (4 tbs), julienned
  Green peas 1⁄2 Cup (8 tbs), frozen and thawed
  Cilantro leaves 2 Tablespoon, finely chopped (for garnishing)
Directions

MAKING
1. In a pan on medium heat, add oil and heat it. Add in the cumin seeds, turmeric powder, chopped onions, salt, ginger and garlic paste. Stir well and cook until the onions are translucent.
2. Add in the tomatoes mix well and cook covered until the tomatoes soften.
3. Stir in the shredded paneer, garam masala, red chili powder, coriander powder, mix well and let it cook on medium low for 5 minutes.
4. Add in the tomato puree, cream and mix until well incorporated.
5. Add in the red and green bell pepper, thawed green peas. Mix well and cook on medium low for another 6-7 minutes.

SERVING
6. Serve the paneer bhurji - dry or gravy, garnished with chopped cilantro alongside a bowl of white rice or naan.

TIPS
If you do not want onion in the recipe then you can opt for chopped cabbage.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Method: 
Saute
Dish: 
Curry
Ingredient: 
Paneer
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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