How to make Paneer Methi Bhurjee -
Crumbled cottage cheese and fresh fenugreek leaves cooked together with onions and other masalas
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Paneer (cottage cheese) (पनीर), Fresh fenugreek leaves (methi) (ताज़ी मेथी)
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Paneer Methi Bhurjee checkout Paneer Butter Masala, Paneer Manchurian, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Sarson Da Saag Barley Risotto with Mushrooms Dry Dal with Imli Leaves-Cook Smart Cabbage Cauliflower Dhokla
Paneer Methi Bhurjee Recipe Card
English: Cottage Cheese A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Paneer Methi Bhurjee Recipe
Paneer (cottage cheese) 150 grams
Fresh fenugreek leaves (methi) 1 bunch
Oil 1 tablespoon
Asafoetida a pinch
Cumin seeds 1 teaspoon
Dried red chillies broken 2-3
Garlic chopped 1 tablespoon
Ginger chopped 1 tablespoon
Onion chopped 1 large
Green chillies broken 2
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Kasoori methi powder 1 teaspoon
Milk 1/2 cup
Papad 2
Method
Step 1
Heat oil in a non-stick pan. Add asafoetida, cumin seeds, dried red chillies and sauté for a minute.
Step 2
Add garlic and ginger, mix well and sauté till garlic is well browned. Add onion and sauté for 2 minutes.
Step 3
Add green chillies and sauté further. Add fenugreek leaves, mix and sauté for 4-5 minutes.
Step 4
Add red chilli powder, turmeric powder, salt and fenugreek powder. Mix well and sauté for 2 minutes.
Step 5
Grate cottage cheese into the pan and mix well.
Step 6
Add milk, stir to mix and cook for a minute. Transfer into a serving dish.
Step 7
Roast papads, crush them on the bhurjee and sprinkle fenugreek powder on top. Serve hot.
Nutrition Info
Calories : 842 Kcal
Carbohydrates : 44.3 gm
Protein : 45.7 gm
Fat : 53.8 gm
Other : Fiber- 16.2gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
