Paneer Bhurji with Parantha | पनीर भुर्जी विथ परांठा | Sanjeev Kapoor Khazana

Ingredients

400 grams cottage cheese (paneer)

2 cups whole wheat flour (atta) + for dusting

4 tsps ghee

Salt to taste

4 tsps oil

1 large onion

1 large tomato

2 green chillies

10-12 coriander sprigs

1 tsp cumin seeds

½ tsp turmeric powder

¼ tsp red chilli powder

½ tsp Tata Sampann Paneer Masala

Lemon wedge to serve

Method

1. In a large bowl, add whole wheat flour, 2 tsps ghee and salt, mix well. Add sufficient water, mix and knead to semi-soft dough. Drizzle oil and knead again. Cover with a damp muslin cloth and set aside for 10 minutes.

2. Peel and finely chop onion, set aside. Finely chop tomato and set aside.

3. Chop green chillies and finely chop coriander sprigs and set them both aside. Grate paneer in a bowl and set aside.

4. Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add chopped green chillies and onion. Sauté till onion turns translucent.

5. Add chopped tomato and mix well. Add salt, mix and cook for 1-2 minutes.

6. Add turmeric powder, red chilli powder, and mix well. Cook for 1-2 minutes.

7. Add grated paneer and Tata Sampann Paneer Masala, chopped coriander and mix well. Cook for 1-2 minutes. Cover to keep it warm and set aside.

8. For making the paranthe, take a portion of the dough and dust with flour. Roll it into a small disc and apply ¼ tsp ghee and sprinkle a little flour. Fold into a triangle. Roll into a triangle parantha.

9. Meanwhile, heat a non-stick tawa, place the prepared parantha on it. Cook on both sides for 2-3 minutes, apply ghee on each side and cook further for a few seconds. Take them off the heat.

10. Transfer the prepared paneer bhruji on a serving plate, serve hot with the prepared paranthe and lemon wedge.