This is a mandatory post. As Little A is growing by leaps and bounds its so hectic right now that am trying to squeeze cooking between his so unpredictable naps. And I literally just gave up blogging! But thank god I have a pushy hubby and Big A has been nudging me to keep the foodie and blogger in my alive! So am sorry I have been ignoring my blog for long and the poor photographs that may follow. Because when I shot this pic Little A almost pulled the plate down :D
So, PANEER BHURJI / scrambled cottage cheese is such a quick fix. Its super tasty and you could also make this as a paratha stuffing, sandwiched between bread slices or simply spread over a dosa....Little A too loved this when I stuffed this in a paratha and smeared it with ghee, of course dont add chilli and salt if you are planning on offering this to your baby.
You Will Need:
200g of Crumbled / Coarsely Grated (NOT FINELY) Paneer / Cottage Cheese, I used Homemade
1/2 tsp of Cumin Seeds
1 Medium Onion, Finely Chopped
1/2 Red Bell Pepper, Finely Chopped (Totally Optional)
1/2 tsp of Ginger Garlic Paste
1 Large Tomato, Finely Chopped
1 Green Chilli, Finely Chopped
1/4 tsp of Tumeric Powder
1/4 tsp Gram Masala
1/4 tsp Red Chilli Powder
1/4 tsp Coriander Powder
1 tsp of Kasuri Methi, Crushed between your palms
Salt to taste
2 tbsp of Oil
Some Chopped Coriander Leaves
Heat oil in a non - stick pan. Once hot crackle cumin seeds and add the chopped green chillies. Then add the onions and saute till pink and translucent followed by ginger garlic paste. Saute on medium for 2 mins and add the tomatoes when the onions are golden brown. Add the red bell pepper and saute for a min. Now add the salt, red chilli powder, coriander powder, garam masala and kasuri methi. Saute for 4 - 5 mins till the raw flavours are gone.
Now tumble in the grated / crumbled paneer and mix well. Add the chopped coriander leaves and cook on medium heat for 2 mins or till the paneer is well mixed with the gravy and become soft. Take off heat and serve hot with roti / rice!