Mutter Paneer Bhurji, Quick Side Dish

The cursor is blinking and I have no thoughts in my mind that I can type. So before I began to talk about the winter moods or the same basic old stuff, I would like to share the pictures of Blood Swept Lands and Seas of Red at the Tower of London, marking 100 years of World War. Each ‪‎poppy represents a British military fatality during the war. Crowds were crazy out there and we went on Sunday (Remembrance Day) but it was so much worth it. To find out more read here.

Moving straight to the recipe of Mutter Paneer Bhurji. When you are in hurry then this subji comes handy. I have made palak mutter paneer bhurji before-it was the combination of two classic paneer dishes- mutter paneer and palak paneer.

Burji means scrambled –yes just like scrambled eggs. Resembling corn paneer bhurji recipe, this too is very simple and quick. Boil up the milk; curdle with lemon juice; strain the water and you are good to go. On weekends when we want to enjoy the royalty of paneer without wasting lot of time and energy I head on and prepare paneer bhurji. Add in any vegetables of your choice, some basic Indian spices and dash of homemade garam massala- that’s it- a quick and creamy side curry is ready.

Ingredients:

2 cups milk

2 tablespoon lemon juice

1/2 cup frozen peas/mutter

1/2 teaspoon turmeric/haldi

1/2 tablespoon coriander powder/dhaniya

1/4 teaspoon red chilli powder/lal mirch

1 tablespoon oil/tel

1/4 teaspoon carom seeds/ajwain

Pinch asafoetida/hing

1/2 teaspoon cumin seeds/jeera

1 finely chopped onion/pyaz

2 chopped green chillies/hari mirch

1 tablespoon garlic-ginger paste/adrak lehsun

1 teaspoon dry mango powder/amchur

1/4 teaspoon garam masala

2 tablespoon chopped coriander leaves

Salt to taste

Method:

1. Boil milk in a heavy bottom pan. When it bubbles appear add in lemon juice. The whey and fat will be separated. Take a sieve or a piece of cloth and strain the water of the fat. Add cold water so that lemony taste of paneer is faded. Keep pressing the cloth till no water is left.
2. Heat oil in a pan. When hot add in asafoetida, carom seeds and cumin seeds. Add ginger garlic paste, green chillies and onions. Cook till onions are cooked and raw smell remains.
3. Add in frozen peas and half cup of water. Cover and cook till peas are soft.
4. Mix in all the spices and paneer. Mix and cook cover for 8-10 minutes.
5. Finally garnish with chopped coriander leaves.

Notes:

I used full fat milk you can use anyone you like.

Replace lemon juice with vinegar or yogurt to curdle the milk.

You can add any veggies in this curry, like tomatoes, carrots, corn, bell peppers or even spinach.

I used frozen peas, go ahead and use fresh peas as well.

Serving suggestions:

Serve with any Indian bread or rice.

You can make the complete Punjabi thali- , aloo chole, dal makhani, jeera rice and kulchas.

For rajasthani thali pair it with aloo pyaz ki subji, marwadi lehsun ki chutney and marwadi Bharwa Bhindi.

For gujarati thali, serve it with aloo tamatar nu shaak, khamman dhokla and keri nu ras.