Bhuna Paneer
North Indian Recipes

Bhuna Paneer Masala Aka Spicy cottage cheese

Yield: 2 person
Prep time: 20 minutes
Total time: 40 minutes
  • 250 gms Paneer
  • 2 chopped Tomato
  • 1 chopped Onion
  • 1 tsp Kasturi Methi / Dry Fenugreek Leaves
  • 1 tsp Jeera Powder
  • 1 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 2 tbsp Corinader leaves

How I Do it :

To make Paneer :

Milk – 1 litre

Lemon – 1

Boil Milk in a container. Add juice of 1 lemon to it and keep stirring. When the milk coagulates, remove from fire. Separate the translucent and curdled milk with a strainer or a muslin cloth. I prefer doing in a strainer . I shape the paneer with a spoon in desired shape while still in strainer. Allow it to rest at room temperature for 15 minutes. During the period keep pressing it gently , this will give a firm yet soft texture, also removes the excess water. Invert in a plate and cut into desired shape.1 litre Milk will usually make 200-250 gms of paneer , which is sufficient for 2 people.

 Cut the paneer in long shape. Warm a cup of water and add ¼ tsp salt and ¼ tsp turmeric

Heat oil in a pan and deep fry the paneer pieces.

Add the deep fried paneer pieces directly into this turmeric water . Once all paener are added. Filter out the water.

Heat a Wok with oil.Add the chopped onions. Stir for a minute.Add the chopped Tomatoes, coriander powder, chilli powder , cumin powder and salt. Stir till the tomatoes are should take around 10 minutes in low heat.

Add the Paneer cubes and mix well gently for 2 minutes.Add Kasturi methi and coriander leaves. Stir well for a minute.

Remove in serving Dish and garnish with chopped coriander.Serve hot with Paratha or Phulka

Special Information :

While frying paneer pieces , remove from oil and drop them in a bowl of water which has ½ tsp turmeric and ¼ tsp salt added to it ( proportion for  approx.. 220 gms Paneer). This way Paneer absorbs the salt and does not taste bland.

Keep the paneer in turmeric water for not more than 2 minutes or it might lose its texture and become soggy.

To Avoid bitterness to  from Kasuri Methi, add them as soon as Paneer is removed from fire.

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