Saturday, November 15, 2008

Paneer Burji & Trip to India

I'm off to India for two months! No, not for a vacation as I will be working plus taking care of some personal stuff. But it'll be good to get away from the cold here and spend some quality time with family and friends. And of course, I'm looking forward to the fabulous food that I'll get to have there :)
I leave you all with the versatile Paneer Burji, which can be made with any combination of spices, made dry or wet, super hot or mild- basically, any way you like it! For a less fatty option, substitute paneer with firm tofu.

Paneer Bhurji


1 12 oz block of paneer (or tofu), crumbled
1 medium onion, chopped
1 large tomato, chopped
1 cup spinach, chopped
1 green chilly, chopped fine
2-3 cloves of garlic, crushed & chopped

1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp each cumin powder, coriander powder, garam masala
1/4 tsp Kitchen King masala & turmeric
Lime juice, salt and red chilly powder to taste
Cilantro for garnish


Heat oil. Add cumin seeds. Add green chile, garlic and onion and fry for a few minutes. Add chopped spinach, tomatoes & a little salt. Cook until the tomatoes are soft & mushy. Add in all the powders (except the kitchen king masala). Mix well. Add the crumbled paneer pieces, salt & lime juice. Cover and cook for a few minutes. Finish with Kitchen King masala and cilantro.

I'll be activating the annoying word verification thing in the comments section. Only because I got spammed pretty bad the last time. Bear with that, please!
See you all in 2009! Happy New Year, in advance! :)