How to Make Paneer Matar Bhurji | High-Protein Veg Recipe

๐Ÿง€๐ŸŒฟPaneer Matar Bhurji

A simple, protein-rich Indian dish made with crumbled paneer and minimal spices — quick, flavorful, and satisfying!



Ingredients:

Paneer - 200gm (Mashed)
Peas - 1 cup (Boiled)
Cumin Seeds (Jeera) - 1 tsp
Red Chilli Powder - ½ tsp
Garam Masala - ½ tsp
Salt - ½ tsp
Oil - 2 tbsp
Green Chilly - 1 (chopped)

Method:

๐Ÿฅ„ Step 1: Prepare the Paneer

  • Roughly mash the paneer using your hands or a fork.

  • Place it in a kadahi (pan) and dry roast on low heat for 2–3 minutes to remove excess moisture.

๐Ÿณ Step 2: Temper the Spices

  • Heat oil in the same kadahi.

  • Add cumin seeds and let them splutter.

  • Stir in red chilli powder and let it bloom in the oil for a few seconds.

๐ŸŒฟ Step 3: Add the Green Peas

  • Add green peas and cook for about 1 minute, allowing them to soften slightly.

๐Ÿง€ Step 4: Mix in the Paneer

  • Add the dried paneer, chopped green chillies, and a pinch of garam masala.

  • Mix everything well and cook for a few more seconds until heated through.

๐Ÿฝ️ Step 5: Serve Hot

  • Serve the paneer keema hot with roti, paratha, or use it as a stuffing for wraps or sandwiches.

Comments

Post a Comment

Popular posts from this blog

Phare | Phale | Rice & Urad Dal Snack | เคซเคฐे | เคซเคฒे | เคšाเคตเคฒ เค‰เฅœเคฆ เคฆाเคฒ เคต्เคฏंเคœเคจ

Image
Phale  | Rice & Urad Dal Snack Ingredients: Rice Flour - 2 cup Salt - 2 tsp Oil - 3 tbsp Urad Dal - 1/2 cup Ginger - 1 tbsp (grated) Green Chilly - 2 (finely chopped) Cumin seeds - 1/2 tsp Red Chilli Powder - 1/2 tsp Coriander Powder - 1 tsp Fennel Powder (Saunf Powder) - 1 tsp Amchur Powder - 1 tsp Hing (Asafoetida) - 1/4 tsp Oil for deep frying Method: ๐Ÿฅฃ Step 1: Prepare the Urad Dal Filling Rinse and Soak Rinse urad dal a couple of times and soak it in enough water for 3–4 hours . Grind the Dal Drain the water and grind the soaked dal into a coarse paste without adding extra water. Cook the Masala Heat 1 tbsp oil in a pan. Add cumin seeds and a pinch of hing (asafoetida) ; let them sizzle. Add Aromatics Add grated ginger and chopped green chilies . Sautรฉ until the raw aroma disappears . Add Spices Lower the heat and add: Coriander powder Red chili powder Fennel (saunf) powder Mix and Add Dal Paste Stir the spice...
Read more

Quick Easy and Healthy Makhana Chana Crunch | เคฎเค–ाเคจा เคšเคจा เค•्เคฐंเคš

Image
Makhana Chana Crunch Ingredients: Lotus Seeds (Makhana) - 1 cup Peanuts - 2 tbsp Roasted Chana - 1/2 cup Desi Ghee - 2 tsp Mustard Seeds - 1/2 tsp Green Chilli - 1 (Slit into 2) Turmeric powder - 1/4 tsp Salt - 1/2 tsp Black Pepper Powder - 1/4 tsp Method: ๐Ÿ”ฅ Step 1: Heat the Ghee Add 1–2 tsp of ghee ๐Ÿงˆ to a preheated pan. ๐ŸŒฑ Step 2: Temper the Mustard Seeds Add mustard seeds (๐ŸŒฟ) and let them splutter to release their aroma. ๐ŸŒถ️ Step 3: Add Green Chili Toss in chopped green chili ๐ŸŒถ️ and sautรฉ for about a minute. ๐Ÿฅœ Step 4: Add Peanuts and Chana Add peanuts ๐Ÿฅœ, roasted chana (bhuna chana), and a pinch of turmeric powder ✨. Stir well and roast for 2–3 minutes. ๐ŸฆŠ Step 5: Stir in the Makhana Add makhana (fox nuts) ๐Ÿฅ and continue stirring for another 2–3 minutes until they turn crisp. ๐Ÿง‚ Step 6: Season Sprinkle salt ๐Ÿง‚ and black pepper ⚫ to taste. Mix everything nicely. ✅ Step 7: Ready to Serve Your Super Crunchy Makhana Chana Crunch is ready! ๐Ÿ˜‹...
Read more

เคฎเค–ाเคจा เคฐेเคตเคก़ी | Makhana Revdi - Makhana Peanut Til Jaggery Caramel

Image
Makhana Revdi Ingredients: Makhana / Lotus seeds - 100 gm Peanuts - 1/2 cup Sesame seeds /Til - 1/2 cup Jaggery - 200 gm Desi ghee - 1 tsp Cardamom powder - 1 tsp Dry ginger powder - 1/2 tsp Black pepper powder - 1/2 tsp Baking Soda - a pinch Method: 1. Roast makhana in a pan on medium heat till they turn light brown and crispy 2. Take them out and let them cool 3. Roast peanuts on low flame till they turn light brown 4. Let them cool a bit and then rub between your palms to remove the peels 5. Coarsely grind the peanuts using mortar and pestle 6. Dry roast sesame seeds on low flame till they turn light golden 7. Take them out and let them cool 8. Cut jaggery into small pieces and put it to a pan  9. Cook on a low flame and add 4 tbsp water to make syrup 10. Keep stirring it or it will get burnt and taste bitter 11. Add cardamom powder, black pepper powder, ginger powder and mix 12. Add desi ghee to give a nice shine 13. Now add a pinch of baking soda to make them crispy 14. To che...
Read more