Man, I love Paneer Bhurjee. It’s such a simple thing to make, and it goes so damn well with chapatis and bread. I decided to put a fancy little spin on mine the other day and serve it up as an open-faced toastie.
- Heat 1 tbsp oil in a wok
- Throw in 1/2 tsp cumin seeds and wait for them to crackle
- Chuck in a chopped onion and cook till golden brown
- Add 1 tsp ginger-garlic paste and a splash of water. Cook for 1 min.
- Add a chopped tomato and two chopped green chillies. Cook for 4 min.
- Time to go in with some powdered spices – 1 tsp each of turmeric & red chilli. Cook till the mixture looks shiny.
- Add 3 tbsp of chopped capsicum and season the whole thing with salt. Cut this fairly small. It’s important to add it late because you want it to retain some of it’s crunch. Cook for 2 min.
- Add 200 gm of grated paneer (cottage cheese) to the pan and mix well. Turn off the heat. This is ready to eat now. But let’s give it some looks and money.
- Toast up a few slices of bread. White, brown, magenta.. it doesn’t matter. Cut off the sides and save them to make bread crumbs with later. Cut each slice diagonally, so you get two triangular toasts.
- Generously scoop the Paneer Bhurjee onto the toast. Sprinkle some chopped coriander on top and serve to the thundering sound of applause.
Over and out!