Paneer Bhurji

Ingredients

Fresh paneer

• 1 litre of whole milk

• 4-5 tablespoons of yoghurt

• Cheese cloth

Bhurji

• 1 cup of green peas

• 1 red bell pepper (chopped into small pieces)

• 1-2 tablespoons of olive oil

• ½ teaspoon of cumin seeds

• 1/3 teaspoon of turmeric

• ½ teaspoon chilli powder

• Small onion (i.e. shallot) chopped

• 1 large tomato (chopped)

• 1 large clove garlic (crushed)

• 1 inch piece of ginger (crushed or grated)

• 1 small green chilli (finely chopped)

• 1 – 1.5 teaspoons rock salt

• 1 teaspoon of brown sugar (optional)

• 1 teaspoon of ground coriander powder

• 1 teaspoon of ground cumin powder

Instructions

• To make the paneer bring milk to boil over medium heat, stirring frequently to ensure it doesn't burn

• When the milk is boiling add the yoghurt, the milk should start to curdle and separate. Once it has completely curdled take it off the heat.

• Strain the curdled milk using a cheesecloth.

• Place the cheesecloth with the collected paneer in a colander and add a heavy weight on top for 3-5 mins to get rid of the excess water.

• Heat olive oil in a medium sized pain, add cumin seeds and fry them until they enlarge and turn dark

• Add turmeric, chilli powder and fry until aromatic

• Add onion and stir for 1-2 mins on medium heat

• Add garlic, ginger, green chilli and stir for another 1-2 mins on medium heat

• Add the chopped tomato, salt, sugar, ground coriander and ground cumin powder a – stir and let it cook until the tomatoes stop releasing water

• Add the green peas and chopped red bell pepper to the tomato mix. Cover the pan and let the steam cook the veggies for 5 mins until they are tender

• Crumble the paneer and mix with the cooked vegetables. Cook the paneer and vegetables for 1-2 mins (you can cover the pan as the steam will help

• Serve with hot rotis