Emilie Meyer
Crumbled paneer is a versatile ingredient that can be used in a variety of dishes. One of the most popular dishes made with crumbled paneer is Paneer Bhurji, a North Indian dish where the paneer is scrambled and cooked with onions, tomatoes, spices, and herbs. It is often served with roti, paratha, or bread and can also be used as a filling for sandwiches and wraps. In addition to Paneer Bhurji, crumbled paneer can be used in a variety of other recipes such as stuffed parathas, curries, and even as a topping for toast. It can also be added to vegetables like carrots, peas, and capsicum to make a stuffing for pan-rolled or baked patties. For those who enjoy making their own paneer, it is worth noting that homemade paneer is generally recommended for Paneer Bhurji as it provides a better taste, texture, and flavor. However, store-bought paneer can be used if soaked in hot milk or water beforehand.
Explore related products
What You'll Learn
Paneer bhurji
Ingredients:
- 250 grams of crumbled paneer (store-bought or homemade)
- Onions
- Tomatoes
- Fresh ginger
- Garlic
- Green chilies
- Cumin seeds
- Coriander
- Turmeric
- Red chili powder
- Garam masala or pav bhaji masala
- Lemon juice
- Fresh cilantro
Optional Ingredients:
- Vegetables such as carrots, green peas, spinach, red peppers, or cabbage
- Bread for serving
Instructions:
- If using store-bought paneer, soak the crumbled paneer in hot water or hot milk for about 20 minutes to keep it soft.
- Chop the onions, tomatoes, and crush the ginger-garlic. You can also use ginger-garlic paste.
- Heat oil in a pan and add cumin seeds, allowing them to sizzle. You can also add fennel seeds for extra flavor.
- Add the chopped onions and saute until slightly golden brown.
- Put in the tomatoes and saute until soft and mushy.
- Add spices: red chili powder, turmeric, and garam masala or pav bhaji masala.
- Mix in the crumbled paneer and cook for 2-3 minutes. Do not overcook, as the paneer will become rubbery and chewy.
- Add in chopped cilantro and squeeze in some fresh lemon juice.
- Serve hot with flatbreads like roti, paratha, naan, or chapati. You can also serve it on toast or stuff it into bread rolls or sandwiches.
Panadol and Aspirin: What's the Connection?
You may want to see also
Explore related products
Stuffed parathas
Stuffed paneer paratha is a delicious dish that can be enjoyed at any time of the day. It is a type of flatbread from the Indian subcontinent, usually made with whole wheat flour and stuffed with a spiced paneer mixture.
To make the stuffing, you will need crumbled paneer, chopped onions, green chillies, and cilantro, along with spices like garam masala and amchur powder. Mix these ingredients well, preferably with your hands, ensuring that the crumbled paneer is in small pieces.
For the dough, combine whole wheat flour, salt, oil, and water in a mixing bowl. Knead the dough until it is soft and pliable, and let it rest for about 30 minutes.
Once the dough is ready, divide it into equal portions. Lightly dust each portion with dry flour and roll it into a circle. Place the paneer filling in the centre, gather the edges to seal it, and then roll it out again carefully into a circle, ensuring even thickness.
Finally, heat a tawa or cast-iron griddle on medium-high heat. Place the rolled paratha on the hot surface, and after about 15 seconds, flip it over using a spatula. Serve your stuffed paneer parathas with pickle or yoghurt on the side.
You can also experiment with adding different vegetables to the stuffing, such as carrots, peas, spinach, or red peppers, for a more nutritious and filling meal. Enjoy your homemade stuffed paneer parathas!
Making Fortune Cookies: Pan-Fry to Perfection
You may want to see also
Explore related products
Kathi rolls
Ingredients
- Parathas (store-bought or homemade)
- Paneer (crumbled or cubed)
- Vegetables (such as onions, bell peppers, carrots, chilies, cabbage, cauliflower, peas, spinach, or red peppers)
- Spices (such as cumin seeds, fennel seeds, coriander, turmeric, chili powder, garam masala, or chaat masala)
- Chutney (such as green chutney or cilantro chutney)
- Oil or ghee for cooking
- Salt to taste
Method
- If using store-bought paneer, soak the crumbled paneer in hot water or hot milk for about 20 minutes.
- Prepare the vegetables by slicing or chopping them thinly.
- Heat oil and/or ghee in a pan on medium heat. Add the whole spices such as cumin and fennel seeds and let them sizzle.
- Add the chopped vegetables and spices and cook until the vegetables are softened and the spices are fragrant.
- Add the crumbled paneer to the pan and mix well. Cook for 2-3 minutes, being careful not to overcook the paneer as it can become rubbery and chewy.
- If making the green chutney at home, blend together coriander leaves, mint leaves, green chili, ginger, garlic cloves, hung curd or Greek yogurt, roasted cumin powder, and dried mango powder.
- Place the paratha on a plate or tray. Spread the chutney on the paratha, leaving some space around the edges.
- Add the paneer mixture to the center of the paratha, topping it with sliced onions, green chilies, and any other desired vegetables.
- Bring the sides of the paratha to the center and wrap it in parchment paper or butter paper/aluminum foil.
Your paneer kathi rolls are now ready to be served! They can be enjoyed as a quick meal, a party appetizer, or even packed into lunch boxes.
Rat Litter Pan: Size and Space Considerations
You may want to see also
Explore related products
Grilled paneer sandwiches
Ingredients
- Crumbled paneer
- Bread
- Butter or ghee
- Spices (coriander powder, cumin powder, red chilli powder, garam masala, dry mango powder, etc.)
- Vegetables (carrots, beets, onions, cucumber, boiled potato, boiled beetroot, boiled corn, capsicum, etc.)
- Salt
- Chaat masala
- Coriander chutney or sauce/green chutney/ketchup/mayo/curd/pesto (optional)
Method
- Prepare the paneer mixture by mixing crumbled paneer with the desired spices and vegetables. You can also add some coriander chutney, sauce, green chutney, ketchup, mayo, curd, or pesto to the mixture for extra flavour.
- Butter the bread slices on the outer side. Spread some sauce, chutney, mayo, curd, or pesto on the inner side of the bread slices, if desired.
- Spread the paneer mixture over the sauce/chutney/mayo/curd/pesto. Layer with grated or sliced vegetables if you wish.
- Cover with another slice of bread.
- Grill the sandwich in a skillet, stovetop sandwich maker, panini press, electric sandwich maker, toaster, or oven.
- Cut and serve the grilled paneer sandwich!
Tips
- If using store-bought paneer, soak it in hot water or hot milk for about 20 minutes before crumbling to keep it soft.
- If you want to reduce the spiciness, adjust the amount of spices used or omit them completely.
- For kids, it is recommended to make the sandwich less spicy or omit the red chilli powder.
- White sandwich bread is preferred over wheat bread or multigrain bread for this recipe.
- Larger bread slices are better than smaller ones.
Why Do Oil Pans Explode?
You may want to see also
Explore related products
Scrambled eggs with paneer
Scrambled eggs with crumbled paneer, also known as paneer egg bhurji, is a simple and quick dish to make. It is a twist on the classic Indian dish, paneer bhurji, which is made with spiced scrambled paneer (Indian cottage cheese) and served with flatbreads like paratha.
Ingredients:
- Crumbled paneer (homemade or store-bought)
- Eggs
- Butter, ghee, olive oil, or coconut oil
- Spices: cumin seeds, asafoetida, ajwain (carom seeds), garam masala, chaat masala, cumin powder, coriander powder, amchoor, or any other spices of your choice
- Vegetables: onions, bell peppers, tomatoes, green peas, carrots, spinach, red peppers, cabbage, cauliflower, or any other vegetables of your choice
- Ginger-garlic paste or crushed ginger and garlic cloves
- Freshly chopped cilantro
- Lemon juice
Method:
If using store-bought paneer, start by soaking the crumbled paneer in hot water or hot milk for about 20 minutes to keep it soft. You can also grate the paneer instead of crumbling it for a different texture.
In a skillet, heat your choice of butter, ghee, olive oil, or coconut oil. Add your choice of spices, allowing them to sizzle for a few seconds. You can use cumin seeds, asafoetida, ajwain (carom seeds), or any other spices you prefer.
Next, add your choice of vegetables. You can use onions, bell peppers, tomatoes, or any other vegetables you like. Sauté the vegetables until they are cooked to your liking.
Add the crumbled or grated paneer to the skillet and mix well. Cook the paneer for 2-3 minutes, being careful not to overcook it, as it can become rubbery and chewy.
In a separate pan, scramble the eggs to your desired doneness. You can also blend the eggs with the paneer and spices before cooking, as suggested by some recipes.
Combine the scrambled eggs with the paneer mixture and mix well. Add freshly chopped cilantro and a squeeze of lemon juice to taste. Serve your scrambled eggs with crumbled paneer hot, accompanied by flatbreads like paratha or roti, or enjoy it on toast.
You can adjust the proportions of eggs to paneer and the spices used according to your preference. Enjoy your delicious and hearty scrambled eggs with crumbled paneer!
Making a Quiche? How Many Eggs to Use?
You may want to see also
Frequently asked questions
A popular North Indian breakfast dish is Paneer Bhurji, made with crumbled paneer, onions, tomatoes, spices, and herbs. It can be served with roti, paratha, or bread.
You can add vegetables such as carrots, peas, spinach, capsicum, and cabbage to make the dish more nutritious and filling.
You can use crumbled paneer as a filling for stuffed parathas, sandwiches, or kathi rolls. It can also be added to curries or used as a topping for toast.
