This is a unique recipe which I had learnt in my college days. We used to cook it in our rooms as the easiest meal possible. It was a fun relishing this bhurji along with bread. Salad as an accompaniment would always prove as a party for us! It is more than a decade that I left my good old college days behind, but Paneer bhurji still has a place in my menu for a quick meal. I have made a twist to suit my son’s palate. I toast a pitta bread and apply a little butter and use these pockets to fill in the bhurji. A slight sprinkling of garam masala and chaat masala …aha! Paneer bhurji in pitta pockets ready to gobble. I am sending this to Chaitrali’s combo meal event she is hosting.
Here’s to quick recipe for Paneer bhurji:
Onions 1 large chopped
Tomatoes 2 medium chopped
Ginger jullians(as more or little as you like)
Green capsicum 2 chopped
Paneer 200 gms grated
Turmeric 1.5 ts
Oil for tempering.
Cumin seeds 1 tsp
Salt to taste
Coriander for garnishing
Garam masala and chaat masala for sprinkling(optional)
Pitta bread 1 pack(6) cut into halves and toasted
Butter to apply on pitta bread.
To prepare bhurji:
Prepare the tempering by heating oil in a pan and adding cumin seeds. Let the cumin seeds splutter. Add the chopped onions and cook. Add the tomatoes and stir in till soft. Add the ginger jullians. Bring in the capsicum and cook till they are partly soft. Add turmeric and salt. Mix in properly. Add the grated paneer and stir. Cover and give it 5-8 mins till all the flavours are absorbed in Paneer. Add the coriander.
Toast the Pitta breads. Cut them into halves to get 2 pockets. Apply butter. Fill in the pockets with paneer bhurji. Sprinkle garam masala and chaat masala if you like. Serve with fresh salad.