For as long as I can remember, I have always been a muncher. You know, the kinds who can nosh through meal times over little bites of delicious finger food. Growing up, I clearly remember warm summer afternoons, or even cold winter ones for that matter, where we would often substitute our dinner for a platter of the most guilt-ridden snacks. Lovely fritters deep-fried till crisp and drowned in a tangy chutney, smoky char-grilled tikkas and kebabs, scrumptious sandwiches with the most amazing fillings - like this Paneer Bhurji, and of course, my personal favourites of deliciously spiced street foods.
As I grew older, my love for noshing grew wider, incorporating in it varied flavours, from every cuisine I ever had a go at. Friday nights for me meant junk night – wherein, strictly avoiding a proper 3-course meal for dinner, I would instead opt for a plateful of wings, fries, or on many occasions, samosas. It was the only way I knew how to have a Friday night meal. Anything else seemed totally hideous.
When I first met Hubby Dear, I was super excited to know that like me, he too grew up in a household where good food, and noshing was of high priority. Truly, matches are made in Heaven, but I’d like to believe that ours was cooked up in a 5-star kitchen filled with all things a culinary goddess could only dream of having.
With Little Dude in tow now, our Friday nights are not much different from those of a few years ago. There’s no denying the kid is a foodie, and good, tasty food like this Paneer Bhurji is just what gets him going! This past weekend, for Diwali, I wanted to indulge in something that wouldn’t leave me feeling guilt-ridden. Over the past few years, it has almost become a tradition in our home to have Paneer Bhurji as one of our festive meals, and that sounded perfect. Use it as a filling for sandwiches, scoop it up with tortilla or pita chips, or serve it as a side with rotis or naan.
PANEER BHURJI (SCRAMBLED PANEER)
- 2 tablespoon light cooking oil
- 1 medium onion, thinly sliced
- ½ teaspoon turmeric powder
- ½ teaspoon chilli powder
- 1 teaspoon coriander powder
- 1 medium tomato, finely chopped
- 400 gms paneer, grated fine
- salt, to taste
- fresh coriander leaves, finely chopped for garnish
- Heat oil in a non-stick wok on medium-low heat and saute onions till tender and lightly browned. Add in spices, and fry for a few seconds till fragrant. Be careful not to let it burn.
- Add in chopped tomato, and fry till it starts to soften. Add in paneer, season with salt, and stir fry till paneer is completely blended with the spices.
- Garnish with cilantro leaves and serve.
If you liked this recipe, you will surely like my Masala Egg Bhurji.
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