Paneer is the most common type of cheese used in traditional Indian and Pakistani vegetarian dishes. Paneer Bhurji can be eaten for breakfast or as a main dish. Whenever I have unexpected guests, this dish always features at the dinning table as it is easy and quick to make. To make my paneer bhurji I use a secret ingredient which gives it a delicious flavour. And the best part it no one can figure out what it is!
Some Interesting Facts about Paneer
- Paneer is an unaged cheese made by churning milk with vinegar, lemon juice or other acids. In Bengali cuisine, the curds are beaten or kneaded by hand into a dough-like consistency, resulting in chhena. This chhena is used to make the popular Bengali sweet “Rasgulla”
- Leftover water from Paneer can be used for making dough.
- Paneer has numerous health benefits such as it’s light on the stomach, helps to prevent stomach disorders and is high in calcium. Taken in moderation, paneer also helps in reducing weight.
Here is my special recipe for “Paneer Bhurji”
From the Pantry