Panner Bhurji Gravy ( Shredded Cottage Cheese in Rich Tomato Gravy )
When I went to Pune some 4 years back, I tasted this amazing Paneer Bhurji in a restaurant. From then, I tried to make Paneer Bhurji with the same taste. Recently when I tried, I got almost the same taste. I made it for my niece and she too loved it. Canned tomato paste made this gravy even more richer. It is really simple to make and we can follow the same procedure for regular Paneer Butter Masala too .
Time of Preparation : 30 minutes
No of Servings: 6
Spice level : 1
- Paneer (grated) – 200 grams
- Onions – 1 cup (chopped)
- Ginger garlic paste – 1 1/2 tbsp (I have used homemade)
- Tomato Paste – 50 grams (I ve used 1 small can tomato paste to bring the taste like restaurant style)
- Green Bell Pepper – 1 (finely chopped)
- Tomatoes – 2 (finely chopped)
- Heavy Cream – 1 pint (16Oz)
- Black Cumin seeds – 1 tsp
- Kasuri methi (dried fenugreek leaves) – 2 tsp
- Oil – 2 tsp
- Butter – 2 tbsp
- Salt – to taste
- Red chilli powder – 1/2 tsp
- Coriander powder – 1 tsp
- Garam masala – 1/4 tsp
- Milk – 1 tbsp
Method of Preparation:
- Soak the red chilli powder, coriander powder and garam masala in 1 tbsp of milk.
- Heat oil in a wide vessel and fry the onions with little till they become translucent.
- Let it cool and grind it to a smooth paste.
- Heat butter in the same vessel and add the cumin seeds.
- When it starts to splutter, add the ground onion followed by the ginger garlic paste.
- Fry for 3 to 4 minutes and add the chopped bell peppers.
- Fry till they become almost soft and then add the chopped tomatoes.
- Add some salt and fry till they become soft.
- Now add the tomato paste followed by the milk soaked powders and fry for 10 minutes.
- Crush the kasuri methi with the palm and then add to the mixture.
- Add very little water and add the grated paneer.
- When it starts to boil add the heavy cream.
- Let it boil for another 5 minutes and turn off the heat.
- Serve hot with Chapathi / Paratha