Paneer Bhurji | 5 Best Paneer Recipes | Sanjeev Kapoor Khazana

Ingredients

3 cups milk

1½ tablespoons oil

1 teaspoon cumin seeds (jeera)

1 large onion, chopped

1 tablespoon ginger-garlic paste

1-2 green chillies, finely chopped

¼ teaspoon turmeric powder

1 teaspoon red chilli powder

½ teaspoon cumin powder

1 teaspoon coriander powder

1 medium tomato, chopped

2 tablespoons chopped fresh coriander leaves

Salt to taste

¾ cup yogurt

Method

1. To prepare paneer, boil milk in a non-stick pan.

2. Heat oil in another non-stick pan. Add cumin seeds and when it changes colour, add onion and sauté for 1 minute.

3. Add ginger-garlic paste and green chillies and sauté for 1 minute. Add turmeric powder, chilli powder, cumin powder and coriander powder and sauté for 1 minute.

4. Add tomato and 1½ tablespoons coriander leaves and salt and sauté till tomato turns soft.

5. Add yogurt to the boiling milk, mix continuously till the milk curdles and switch off the heat.

6. Place a strainer in a bowl lined with a muslin cloth and strain the curdled milk and squeeze out the excess water from the paneer. Set aside and slightly cool.

7. Add paneer to tomato mixture, mix and cook for 1-2 minutes.

8. Serve hot.