Cauliflower Paneer Bhurji
A versatile subzi that can be served with whole wheat breads, rotis, parathas or rice. Here Ananda provides a simple and easy Cauliflower Paneer Bhurji recipe.
Preparation Time 15 minutes
Cooking Time 30 minutes
Ingredients To Be Grounded Into A Paste
green chillies 3
garlic (lehsun) cloves 4 to 6
ginger (adrak) 12
(laung / lavang) 2 cloves
peppercorns (kalimirch) 6 to 8
cumin seeds (jeera) 1 tsp
chilli powder 1 tsp
Tomatoes 2 large
Oil 2 tsp
Chopped onions 1/4 cup
Grated cauliflower 2 cups
Turmeric powder (haldi) 1/2 tsp
ANANDA PANEER 1 cup
Salt to taste
For The Garnish 1 tbsp chopped coriander (dhania)
Put the tomatoes in hot water for 10 minutes. Peel and blend in a mixer to a smooth purÃƒÂ©e. Keep aside.
Heat the oil in a non-stick kadai; add the onions and sautÃƒÂ© on a medium flame till they turn light brown in color.
Add the ground paste and sautÃƒÂ© on a medium flame for another 3 to 4 minutes.
Add the cauliflower, turmeric powder and Ã‚Â½ cup of water and mix well. Cover with a lid and cook on a medium flame for about 10 to 12 minutes or till the cauliflower is tender, while stirring occasionally in between.
Remove the lid and stir for 2 to 3 minutes so all the water dries up.
Add the paneer and mix well.
Add the prepared tomato purÃƒÂ©e and salt and cook on a medium flame for 2 to 3 minutes.
Serve hot garnished with coriander.
Proteins 20.8 g
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