Paneer Bhurji / Scrambled Indian Cottage Cheese

Last night I made the most amazing egg curry I have ever eaten till now. Actually it should be second time...but the phrase went so well that I could not force myself to change it. I learnt this recipe from my husbands's aunt in India this year. The first time I ate this curry, I was completely blown away. I mean obviously as a Bengali, I grew up eating eggs but this dish was so "hatke", the flavors were so distinctly amazing that I could not resist but ask the recipe all of a sudden in between their hush hush gossiping. Yes....I can be that interrupting and intimidating, when it comes to anything related to food. Besides, egg curries are super saviors when I don't have fish or meat in my home. So, I had to know.

But there are cases when I don't like to go to the market for weekly grocery shopping and my fridge remains deserted from any edible items...what should I do then?? On those days, I always find a bowl of frozen paneer in my refrigerator and feel rescued.

 Thaw the paneer and crumble them with your hands (I am too lazy to grate them neatly), stir fry some vegetables and throw in the beautiful white mess and....voila!!!! A delicious meal is ready in just a few minutes. And I assure you that you will never regret going veg that day. Its that delicious. Paneer Bhurji goes well with dal and rice or chapati or you can simply eat the paneer bhurji alone. Scoop out a big spoon and enjoy with some salad. Oh....another perfect comfort food.

Paneer Bhurji / Scrambled Indian Cottage Cheese
Serves 4

Ingredients:

• 250 gm crumbled / grated paneer or Indian cottage cheese
• 1 medium onion - thinly sliced
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 cup shredded cabbage (optional)
• 1 tomato - chopped
• 1/2 green capsicum - julienned
• 1/2 yellow / red capsicum - julienned
• 2 green chilies - chopped
• 1/4 cup green peas
• a handful of fresh coriander leaves - chopped
• 1 tsp cumin powder
• 1 tsp red chili powder
• 1 tsp turmeric powder
• salt
• 2 tbsp oil

Method:

• Heat oil in a kadai and put the garlic paste in it.
• Sauté for some seconds or until the garlic starts to brown. Do not let them turn black.
• Now add the sliced onions and sauté until translucent.
• Add the ginger paste and sauté until the edges of the onions start to turn a little brown.
• Add the shredded cabbage and julienned capsicum pieces and sauté for 2 minutes.
• Now add the chopped tomatoes and green chilies and cook until the tomatoes turn a little mushy.
• Add the green peas and the turmeric powder, red chili powder and cumin powder.
• Mix evenly and then add the crumbled / grated paneer. 
• Mix again and let it cook for just 1 minute.
• Add salt, chopped coriander leaves. Mix again and put off the flame.
• Serve hot with roti / chapati.