Thursday, January 24, 2013

Cottage Cheese Scramble with Spring Onions (Paneer Burji)

Cottage Cheese Scramble

I have an earlier post with "Paneer Burji" as the title and the preparation is no different from this except for a few minor changes. But then these few minor changes make a world of difference in the final output, so I decided to post this as a fresh recipe.

  • Milk - 1 litre
  • Lemon Juice/Vinegar - 1 tsp
  • Onion (chopped fine) - 1 medium
  • Ginger-Garlic Paste - 1/4 tsp
  • Spring Onions (chopped fine) - 4 (Separate the green and the bulb, use both fo this dish)
  • Tomato - 1/2 (cut into small cubes)
  • Green Chilly - 1 (slit into 2)
  • Capsicum - 1/2 (cut into small cubes)
  • Jeera (Cumin Seeds) - 1 tsp
  • Asafoetida Powder - 1/4 tsp
  • Salt to taste
  • Oil
  1. Boil the milk and as it rises, add the lemon juice or vinegar to curdle it. Simmer till the whey separates.
  2. Strain in a fresh white cloth and scramble the paneer (cottage cheese) and set aside.
  3. Heat oil, splutter the cumin seeds.
  4. Add the onion and the bulb of the spring onion and stir till translucent.
  5. Add the ginger garlic paste and fry till the raw smell goes.
  6. Add tomato and green chilly and stir till the tomatoes are cooked but not mashed.
  7. Add the green of the spring onion along with the capsicum and stir for 2 minutes.
  8. Add the asafoetida powder and salt and mix well.
  9. Add the scrambled paneer and mix well. Cook on low flame for 2 minutes.
  10. Serve hot with roti or rice.
This can also be used as a stuffing for toasts or paratha's

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