Ingredients
- Milk - 2 litres
- Vinegar - 2 tsp
- Onions (chopped fine) - 3
- Tomatoes (chopped into small pieces) - 2
- Ginger-Garlic Paste - 2 tsp
- Capsicum (chopped into small pieces) 1
- Peas (Mutter) – 1 cup
- Cumin Seeds(Jeera) – 1 tsp
- Green Chilly – 1
- Red Chilly powder – 1 tsp
- Turmeric powder – ¼ tsp
- Garam Masala – 1 tsp
- Coriander Powder – ½ tsp
- Salt to Taste
- Oil - As per your requirement
Method:
For the Paneer:
- Bring the mild to boil and add the vinegar just as it begins to boil
- The milk will curdle and the water will separate
- Keep on low flame till the water separates completely
- Strain in a fine muslin cloth and crumble the paneer
For the Burji
- Heat oil in a kadai
- Splutter cumin seeds, fry the onions till tender
- Add the ginger garlic paste and fry till the raw smell disappears
- Add the green chilly and tomatoes and cook till tomatoes are nearly pureed
- Add the dry powders and salt and mix well
- Add chopped capsicum, peas and paneer(crumbled cottage cheese) and cook till the peas are done.
- Garnish with coriander leaves.
Note: You could add 1 egg to it to enhance the taste.
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