Mattar Paneer Bhurji made from home made paneer! Perfect with some hot rotis!
The title of this post should have probably been “Of turning 40, laziness and recovering from loooong holidays“. But since I am posting the recipe of how to make paneer and paneer bhurji as well, I guess it can be just called matter paneer burji!
We went for one of our longest holiday in the recent times. 16 days flat. I mean we take a lot of vacations, small and big but somehow never get to do a very long break together. Reasons could be multi-fold, primarily leave and work commitments but also many breaks through the year mean multiple holidays already taken and then there are the trips back home to Delhi. In a nutshell whenever we look at the yearly holiday during summer, it feels that 10 days is barely what we can do. Sigh, why is life always a compromise 😛 Why can’t we have it all I say.
This year was different, this year was special. I had a milestone birthday coming up (yes I am now a elite member of the 40’s club) and among thousand plans I made to do something special this year, one was to tick mark one of our many dream drives. We sat endlessly on google maps and our lists and finally decided that a drive to Bhutan it will be and that needed a minimum of 15 days of so and hence the long break was born.
And oh milestone birthday’s are overrated, they are funny. You wait for them, get excited, a little nervous and then they pass away like just another birthday (in a good way). There clearly is no wise button you get suddenly because you turned 40 😉 Bring on the next decade, I say nonetheless 🙂
We had a blast and I tweeted along the drive, if you want to read what I had to say here are the storified tweets of both up and return journey and yes detailed blog posts are coming soon as soon as I can recover from the holiday that is.
It has been 5 days I am back from the holiday but the soul, mind and heart are still in the gorgeous hills of Bhutan. In the land of happiness where every view is breathtaking. Every person so warm. Every day, I sit on the laptop and say today I must start working – check my emails, do a bit of social media and then stare at the deadlines, the deliverables and the blog that is begging to be updated. Then I look at my kindle, the photos from the trip and somehow the latter always seems to win.
I have even been lazy in cooking, just eating what the cook is making us more or less. Even the thought of planning a meal is not too encouraging right now. Sigh, why is it so hard to recover from good holidays and why can’t the holidays last over.
This afternoon, I decided this MUST change, so I went to the fridge and decided to cook up something but as luck would have had it I had no ingredients of choice. The milk packet stared at me and I decided to make a simple paneer bhurji. A typical Delhi everyday food and if you are wondering how to make paneer bhurji from milk thats because I always make paneer for bhurji at home. Always, because really nothing tastes as good as homemade paneer specially when compared to the paneer you get in Bangalore. There the Delhi girl in me took over 🙂
- Bring the milk to boil, reduce the flame and add lemon juice to it. Stir and turn off the heat
- Let it stand for a few minutes, the paneer with start separating from the whey. Drain all the liquid and let the paneer stand in a muslin cloth so that it is dryish.
- If you want to cut cubes from this paneer, you can wrap it in cling wrap/muslin cloth. Flatten and shape in a rectangle and place a heavy weight like chakla on top of it. Refrigerate for a coupe of hours before slicing.
So I made the paneer, sautéed it to make the bhurji and then thought may be may be this is the chance to get out of my laziness and write something. Couple of very simple shots and here is the post.
Paneer Bhurji (Scrambled Cottage Cheese & Peas Curry) is a comfort food for me whose recipe didn’t seem to have made it to the blog yet. With hot rotis, this is healthy, delicious and a wholesome meal and something that hopefully will get me out of my funk 😉
- 200 grams paneer
- 2 large onions, chopped
- 3 large tomatoes, chopped
- 1 cup peas, blanched
- 2 green chillies, slit
- 2 tsps oil
- 1 tsp jeera seeds
- 2 tsps coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp jeera powder
- In a kadhai, heat oil. Once hot, add jeera seeds to it and sauté till they brown. Add the green chilly and chopped onions. sauté further till the onions are pink and translucent.
- Add tomatoes and sauté. Cook till the tomatoes are soft and tender. At this stage add all the dry masalas and blanched peas. Sauté further for 2-3 minutes.
- Add crumbled paneer and sauté for 2 minutes. Do not over cook after adding paneer.
- Serve warm with rotis.