Full recipe for Paneer bhuna masala bhurji

Prep time: 10 mins
Cooking time: 35 mins
Serves: 4 - 6

For making paneer
Ingredients:
• Milk 3 litre
• Vinegar / lemon juice 1 tbsp
• Water 1/4th cup

Method:
• Set a wok or a kadhai pan on medium low heat, add the milk, bring it to a light boil while keep stirring in intervals, in a separate small bowl mix water and vinegar together and add the mixture to the boiling milk. The milk will start to curdle and take it from the flame.
• Place a muslin cloth and a sieve, strain the whey or the water separated while curdling the milk. Tie the muslin cloth and try to squeeze out the excess moisture, be careful as it is hot. Reserve the whey as it is rich in proteins and can used in dough and gravies.
• To make paneer as a block you can just tie it and keep a heavy object over it so it takes a shape. In this recipe you can use the paneer directly just by skipping the heavy object process.

For making Bhuna masala
Ingredients:
• Ghee 2 tbsp + oil 1 tsp
• Jeera (cumin seeds) 1 tsp
• Onion 5-6 medium size (chopped)
• Ginger garlic paste 1 tbsp
• Kashmiri red chilli pastes 3-4 nos.
• Turmeric powder ½ tsp
• Red chilli powder 1 tbsp
• Coriander powder 2 tbsp
• Tomato puree 3 medium size
• Salt to taste
• Green chilli 2-3 nos.
• Cashew nut paste 1o no.
• Curd ½ cup
• Water 250 ml
• Freshly made Paneer
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander 2 tbsp (chopped)

Method:
• Set a wok on medium heat, add ghee and oil, add jeera and onion and cook the onion until golden brown.
• Add ginger garlic paste, chilli paste and turmeric powder, cook for 3-4 minutes.
• Add red chilli powder and coriander powder and further cook it for 2-3 minutes.
• Add the tomato puree, salt to taste, green chillies and cashew paste, mix well and further cook for 4-5 minutes and low down the flame.
• Keeping the flame low add the curd and stir continuously, cook until ghee is released, add water mix well and bring to a boil.
• Add the crumbled paneer, mix well and cook for 4-5 minutes, add garam masala, kasuri methi and fresh coriander, mix well and continue to cook for more 4-5 minutes.
• Your paneer bhuna masala is ready to be served, serve it with roti or naan of your choice.


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