Ingredients for Charishma's Paneer Bhurji
- Panir
- Onions
- 1 medium tomato, finely chopped
- Red Chili Powder
- Dried Fenugreek Leaves
- Coriander Powder
- Green Chili
- Cumin Seed
- 2 tablespoons oil (vegetable or canola)
- Fresh Coriander Leaves
- Salt
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How to Make Charishma's Paneer Bhurji
- Heat 2 tablespoons of oil in a non-stick pan over medium heat.
- Add 1 teaspoon of cumin seeds and 2-3 finely chopped green chilies. Sauté until the seeds begin to crackle (about 30 seconds).
- Add 1 medium onion (finely chopped) and sauté until lightly browned (about 5 minutes).
- Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon red chili powder (adjust to taste), and ½ teaspoon garam masala. Stir-fry for 1 minute until fragrant.
- Add ½ teaspoon kasoori methi (dried fenugreek leaves) and mix well.
- Cook for 3 minutes, stirring occasionally.
- Add 1 medium tomato (finely chopped) and mix well. Cook for another 3-4 minutes until the tomatoes soften.
- Add 200g paneer (crumbled or mashed) to the pan. Gently mix, cover, and cook for 5 minutes.
- Uncover, stir gently, and garnish with 2 tablespoons of chopped fresh coriander leaves.
- Serve hot with rotis, naan, or rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
30g
Fat
1g
Carbs
5g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Side Dishes Beans Vegetables Asian Indian Dinner Party Vegetarian Stove Top Dietary Stir Fry Soy Tofu Egg Free Free Of Something Onions Tomatoes Taste Mood Savory Equipment Presentation Served Hot Technique
