This might be the first and last time that I am writing a food blog, that too on my culinary skills, which by the way is one of those few life skills, which I might never be able to comprehend .
With mom not around and left with no other option, than to cook my lunch, I thought of making Paneer Bhurji, of the little home made Paneer, mom has left behind.
Now I could have ordered from the hoard of food ordering websites, to the likes of Swiggy , Zomato, FreshMenu, BOX8, but of late I have realized they should be the last resort, not an option by choice.
Coming back to my cooking, first of all, if you are not sure what Paneer is – read here
For my recipe, which serves 1, the ingredients include:
- 1 tea spoon cooking oil
- 1 small onion chopped into small pieces
- 1 small tomato chopped into small pieces
- 1 capsicum part chopped into small pieces
- If you have red and yellow bell peppers use that too. I didn’t
- Spices – salt, red chilli and turmeric powder. As for quantity, I would mention what we recommend in India – as per the intensity of the flavor you wish to infuse – more spicy, less spicy, more tangy whatever.
- 1 cup shredded paneer
- 1 table spoon milk
Heat oil in a deep pan, add onions and saute for a while.
Once they turn golden brown, add other veggies.
Post these turn soft, and are blended well, add paneer, spices and stir till the raw smell of spices stops emanating.
In the end add milk, to keep the curry soft. This secret was imparted to me by RJ.
Stir for a minute and your Paneer Bhurji is ready.
There are several ways you can garnish this – either using Coriander leaves or Kasuri methi. These were not at my disposal today – minimalist living you see.
For the breads, I made Indian Phulka. Its supposed to be round with no black dots. Mine was a slightly different species.
Teamed this with curd and mango, and the entire meal looked like this: