When you land up with a diary that you had filled up many years ago, it is bound to happen that you get nostalgic right. A trip down the memory lane is guaranteed, along with the dishes being something you won't even imagine doing. That exactly what happened and checking it out reminded me that I was really noting down very simple ones, so simple that I haven't even thought of making it or sharing it on the blog.
However when there was a need to make a quick meal, I resorted to remembering something and it surely ended up being a good meal in short span of time. When we were first introduced to Paneer, I was quick enough to note down whenever recipe that I came across and this bhurji was one such thing we read and even wrote down. It is very similar to the Egg bhurji one might have grown up eating.
I haven't actually made this in the longest time. So it was fun remembering it again.
This just goes to say, there is nothing like a simple, quick meal for a satisfying dinner. Simple rotis with Paneer Bhurjis. For the first time, I even used the water from the paneer curdled stuff. I kneaded the flour with the water stocked from paneer.
Paneer - made from 1/2 liter milk
Onions - 1 big
Tomatoes -1 big
Green chilies - 2 medium
Salt to taste
Oil - 1 tsp
Red chili powder - 3/4 tsp
Coriander powder - 3/4 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Turmeric powder a pinch
How to make the Paneer Bhurji
If you have the paneer already made, just go ahead making the bhurji. Else boil the milk and curdle with 1 tsp lemon juice.
Strain the paneer and save the water.
In a wide bowl, take the flour for rotis and add salt and required water from the paneer and knead to a soft and pliable dough. Let it rest for 15 mins.
In a non stick pan, heat with oil. Add onions, green chilies, saute well.
Next add finely chopped tomatoes and all the spice powders. Cook well. Once the tomatoes are soft and well cooked, it takes about 5 - 7 mins, crumble the paneer and mix well.
Simmer to make sure the bhurji becomes little dry.
Meanwile roll out the chapaties and make the rotis.
Serve the Paneer Bhurjis with Rotis.
This goes for the March Week 2, Cooking from Cookbook Challenge