Friday, August 13, 2010
Grated Cottage Cheese Gravy--- Paneer Burji
Cottage cheese has become a staple ingredient in my breakfasts. And my daughter is loving that !!!! I made Paneer Burji today-- actually set out to make something else with paneer and finally ended up making burji. The thing about paneer is ,it can be cooked in so many ways and with a variety of spices and every time the dish turns out to have a different and delightful taste.
* Cottage Cheese/Paneer
* Onions (finely chopped)
* Pureed Tomatoes
* Green Chillis
* Curry Leaves
* Asafoetida Powder
* Ginger- Garlic Paste
* Turmeric Powder
* Garam Masala
In a wok, add some butter and finely saute the chopped onions along with chopped
green chillis and curry leaves. Now add a little asafoetida powder and some turmeric powder and stir it a little more. When the onions turn golden brown add ginger- garlic paste and stir some more. Now add Garam Masala and saute till the raw smell of the spices disappear. add a little water if the mix is becoming too dry. Now add the pureed tomatoes. After it comes to a boil let it simmer till the whole mix is cooked well.
In the meanwhile grate the cottage cheese and keep it aside. Now add it to the onion- tomato gravy and let it cook for a few minutes. add a dollop of butter and serve it hot with rotis/parathas.
You can bring a little more variety to the dish by adding fresh cream, coconut milk and/or a paste of cocnuts and cashews. Of course the dish becomes a little rich and tastes even more exotic. Like i said paneer can be cooked in a number of ways and the final result is always yummy.
Dig in to it
"Cooking is like love. It should be entered into with abandon or not at all"
So love , cook n enjoy !!!!