Recipe- Dhaba Style Paneer Tamatar Bhurji

Paneer tamatar bhurji literally translates to scrambled cottage cheese and tomatoes. Paneer bhurji is usually made dry, similar to scrambled eggs.It tastes simply amazing. Paneer that has two textures, one crumbled and the other diced in silky tangy tomato gravy is so so wonderful.

Ingredients

400 grams paneer
6-7 tomatoes roughly chopped
4 tablespoon ghee
1 bay leaf
2-3 dry red chilli
A small piece cinnamon
2-3 cardamom
6-7 peppercorns
½ inch ginger grated
10-12 cashew
1 medium onion finely chopped
½ teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon cumin powder
2 teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves)
Salt to taste
A few coriander leaves for garnish

To marinate

½ teaspoon ginger paste
½ teaspoon garlic paste
1 teaspoon red chilli powder
1 teaspoon salt

Method

- Soak cashew in some water for 15-20 minutes

- Cut the paneer into two equal parts. Crumble one part and cut the other part into small pieces

- Marinate the paneer pieces with the marination ingredients and set aside

- Heat a fry pan or kadhai and add 2 tablespoon ghee. Add the whole spices and fry for a minute

- Add ginger and fry for a few more seconds

- Add tomatoes and salt. Simmer until the tomatoes are completely done

- Cool it completely and blend it along with soaked cashews into a smooth paste. Pass the paste through a sieve

- Pour the tomato gravy back to the pan and add the crumbled paneer. Simmer on low flame. Add ½ – 1 cup water and adjust the consistency

- In another pan, heat the remaining ghee. Fry the paneer pieces lightly and set aside

- In the same pan, add onions and fry it until golden brown. Add the spice powders and fry on a low flame for 1-2 minutes

- Add the fried onion mix and paneer pieces to the tomato gravy and mix gently

- Simmer until the oil separates from the gravy

- Lightly crush the kasuri methi and add it to the bhurji

- Garnish with coriander leaves and serve hot.