Producer: Priyanka Das Editor: Manuj Yadav
Ingredients for the masala paste 1 tbsp ghee 2 tbsp besan 2 tsp chilli powder 1/2 tsp turmeric powder 2 tsp coriander-cumin seeds powder Ingredients for the paneer bhurji 1 1/2 cups thickly grated paneer 2 tbsp oil 1 tbsp finely chopped garlic 1 tsp finely chopped ginger 1 tsp finely chopped green chillies 1 cup finely chopped onions 1/2 cup finely chopped tomatoes 2 tbsp fresh cream 2 tsp dried fenugreek leaves Salt to taste 1 tsp butter
Heat ghee in a small non-stick pan, add the besan.
Cook on medium flame for 3 to 4 minutes until light golden brown, while stirring continuously.
Next, add chilli powder, turmeric powder, and coriander cumin seeds powder. Mix well and cook for a minute.
Switch off the flame and remove it in a flat plate and keep aside.
Heat oil in a broad non stick pan; add garlic, ginger, green chillies and saute for a few seconds.
Next, add onions and cook on a medium flame for 2 to 3 minutes. Then add tomatoes and cook for 2 to 3 minutes.
Add the prepared paste, fresh cream and mix well. Add 1 cup hot water and cook on a medium flame for 2 to 3 minutes.
Add grated paneer, kasuri methi, salt and mix well. Add butter and let it cook on a medium flame for 4 to 5 minutes.
Serve the Amritsari paneer bhurji hot, garnished with lemon and coriander.