Servings
Prep Time
Cooking Time
INGREDIENTS
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1 cup of grated paneer. I used Gopi paneer and crushed with my hands but this can easily be done in a food processor
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12 cloves of garlic (you can use less if you don’t like so much garlic)
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1 onion roughly chopped
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1/2 cup of fresh methi leaves washed. If you don’t have fresh leaves, use frozen methi and if you don’t have access to methi at all, you can use spinach or completely skip it and stick to a plain bhurji
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1 tsp of turmeric powder
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1 tsp of cumin seeds
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1 tsp of coriander powder
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1 tsp of cumin powder
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1 tsp of garam masala
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1 tomato roughly chopped
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1 green chili finely chopped
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Salt to taste
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Cilantro to garnish
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Oil to cook with
Let’s start this meatless Monday with Methi.
Paneer Bhurji (cottage cheese with fenugreek leaves). It’s simple, flavorful and requires minimum prep-work and comes together in minutes as no-one has time to burn hours in the kitchen on a Monday!
- Heat the oil in a pan and add cumin seeds
- Once they start to splatter add onions and cook them for 3 minutes. We just want them golden brown
- Add garlic and cook for 30 seconds
- Add tomatoes and all the masalas and salt (except garam masala)
- Cook till the tomatoes break down and then add methi
- Cook this with the lid closed for 2-3 minutes or till the tomatoes are cooked
- Add paneer, garam masala, mix really well and cook with the lid closed for 5 minutes
- Remove from heat, enjoy!
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