This is more of a soul satisfying food for me. Whenever we have excess milk leftover at home, i always end up making paneer (Cottage Cheese) out of it. It makes for a good dry curry that can be had with even hot rice or paranthas, naans, roti , with bread or as a stuffing for sandwiches…and what more it resembles and tastes like egg scramble with just a touch of chicken masala added into it (My crazy idea!). I use toned milk at home to make my paneer, however if you use full fat milk or any other variety of milk it may yield more creamy paneer.
To Make Paneer:
Milk : 1 Litre
Lemon Juice or White Vinegar: 4 tbsp
Method: Add the milk to a large saucepan and bring it up to a boil. Once it starts boiling, lower the heat and gently add the vinegar or lemon juice. It will curdle instantly. Stir once thoroughly and switch off the heat. Strain the curdled milk into a cotton or muslin cloth and let it drain the water completely. Place the drained paneer still in the cloth under a heavy container for 3/4 hours to press it down completely and drain the water out. Later, remove from the cloth, cut and use as per your need or simply crumble it with your hands for making this paneer bhurjee.
For the Paneer Bhurjee:
Crumbled Paneer: 200 grams
Oil: 3 Tbsp
Cumin Seeds: 1 Tbsp
Large Onion Finely Chopped : 1
Ginger Garlic Paste: 1tsp
Green Chilies Chopped Fine: 3 (Add more for spicy kick)
Finely Chopped Tomatoes: 2
Fresh or Frozen Green Peas : 1/2 cup
Finely Chopped Green Capsicum: 1 Large
Red Chili Powder: 1 Tbsp
Turmeric Powder: 1 Tsp
Coriander Powder: 1 Tsp
Garam Masala: 1 Tsp
Salt: To Taste
Kasoori Methi: 2 pinches
Water: 1/4th Cup
Fresh Coriander Leaves: For Garnish
In a deep bottom pan, add the oil and heat it up. Add the cumin seeds and let it crackle, followed by the onions. Turn the onions pink cooking on moderate heat and add in the ginger garlic paste and green chilies chopped. Saute for a minute till the raw smell goes off. Next add in the dry spice powders, salt and mix well. Cook this until the raw smell of the spices goes off. Next add in chopped tomatoes, green peas, chopped capsicum and water. Mix well, cover and cook with the lid on for 5-10 minutes. The water will avoid the masala from burning quickly. Once the masala has cooked and water is almost evaporated, add in the crushed kasoori methi followed by the crumbled paneer. Adjust the salt and mix well. Cook with the lid on for 5 more minutes, just enough for the paneer to cook in the masala. Garnish with fresh coriander leaves.
Serve hot with roti, phulkas or even with pav or (butter toasted) bread if you like!