How to make Paneer Methi Bhurjee - Crumbled cottage cheese and fresh fenugreek leaves cooked together with onions and other masalas

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) (पनीर), Fresh fenugreek leaves (methi) (ताज़ी मेथी)

Cuisine : Fusion

Course : Main Course Vegetarian

English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Paneer Methi Bhurjee checkout Paneer Butter Masala, Shahi Paneer, Malai Kofta Curry, Shahi Paneer . You can also find more Main Course Vegetarian recipes like Stir Fried Tofu with Asian Greens, Kacha Kolar Dalna, Selmani (Sindhi), Methi Matar Malai.

Paneer Methi Bhurjee Recipe Card

Paneer Methi Bhurjee
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Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Paneer Methi Bhurjee Recipe

  • Paneer (cottage cheese) 150 grams

  • Fresh fenugreek leaves (methi) 1 bunch

  • Oil 1 tablespoon

  • Asafoetida a pinch

  • Cumin seeds 1 teaspoon

  • Dried red chillies broken 2-3

  • Garlic chopped 1 tablespoon

  • Ginger chopped 1 tablespoon

  • Onion chopped 1 large

  • Green chillies broken 2

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Kasoori methi powder 1 teaspoon

  • Milk 1/2 cup

  • Papad 2

Method

Step 1

Heat oil in a non-stick pan. Add asafoetida, cumin seeds, dried red chillies and sauté for a minute.

Step 2

Add garlic and ginger, mix well and sauté till garlic is well browned. Add onion and sauté for 2 minutes.

Step 3

Add green chillies and sauté further. Add fenugreek leaves, mix and sauté for 4-5 minutes.

Step 4

Add red chilli powder, turmeric powder, salt and fenugreek powder. Mix well and sauté for 2 minutes.

Step 5

Grate cottage cheese into the pan and mix well.

Step 6

Add milk, stir to mix and cook for a minute. Transfer into a serving dish.

Step 7

Roast papads, crush them on the bhurjee and sprinkle fenugreek powder on top. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.