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Paneer Bhurji With Gravy - (Part 2)

superveggiedelight's picture
Bhavna from bhavnaskitchen.com brings you restaurant style Paneer Bhurji recipe.
Ingredients
  Frozen peas 100 Gram
For the paneer
  Oil 2 Tablespoon (For sauteing the paneer)
  Shredded paneer 500 Gram
  Corn flour 1⁄4 Cup (4 tbs) (For dusting)
For the cashew and bell pepper mix
  Oil 1 Tablespoon (For sauteing the cashew nuts)
  Cashew nuts 2 Tablespoon, broken
  Green bell pepper 1 Medium, chopped
For the gravy
  Oil 1 Tablespoon
  Cumin seeds 1 Teaspoon
  Ginger paste 1 Teaspoon
  Garlic paste 1 Teaspoon
  Tomato puree 2 Cup (32 tbs)
  Turmeric powder 1⁄2 Teaspoon
  Brown sugar/Regular sugar 3 Tablespoon
  Punjabi masala 1 Tablespoon (Punjabi garam masala used)
  Salt To Taste
  Red chili powder 1⁄2 Teaspoon
  Paprika 2 Tablespoon
  Onions 3 Tablespoon, ground (Onions, ginger and garlic sauted in oil and ground to a paste)
  Heavy whipping cream 1 1⁄2 Cup (24 tbs)
  Butter 2 Tablespoon
For the garnish
  Fresh cilantro 2 Tablespoon, chopped
Directions

GETTING READY
1. Take a bowl and dust it with some cornflour. Shred the paneer into this bowl, dusting it with corn flour at intervals.

MAKING
2. Take a skillet heated with a couple of tablespoons of oil and saute the shredded paneer in it on medium heat. Keep dusting the paneer with the corn flour if they start to stick while sauteing.
3. Once the paneer is slightly brown remove from the heat and set it aside. (To be added to the dish just before serving)
4. Take a saucepan with a little oil and saute the broken cashew nuts till lightly brown in color. (Do not over brown the cashews). Once done add the chopped green bell pepper and saute for a few minutes and set aside. (To be added to the dish just before serving)
5. In another saucepan, heat some oil and add cumin seeds. When they begin to crackle, add ginger and garlic paste, tomato puree and simmer for a few minutes.
6. Add turmeric powder, punjabi garam masala, brown sugar, salt and stir gently.
7. Add red chili powder, paprika and the onion paste. Simmer for a minute.
8. Add the heavy whipping cream and stir well. Lastly add 2 tablespoons of butter.
9. Using a hand blender, blend the gravy well so that it is smooth and creamy.

FINALIZING
10. Add the prepared paneer, cashew and bell pepper mix and a little of the green peas.

SERVING
11. Garnish with freshly chopped cilantro and serve hot with rice or roti/paratha.

TIPS
The cornflour is used for dusting the bowl with shredded paneer to avoid the paneer shreds from sticking to each other.
The paneer and the green peas should be added just before serving the dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Paneer
Interest: 
Easy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
6
All those who saw part 1 of the video will now finally make the curry. This is the review for part 2 of the video. I hope you watched Part 1. This is a easy to make and very delicious Indian dish. You can serve it with hot rice or roti. Your family and guests will love it. Do watch the video, before trying it at home.

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