Paneer, as I always say is important in our diet. We should try that we can eat paneer atleast once a week. When I have enough time in hand, paneer butter masala, or matar paneer or paneer tortilla wraps is my choice. However when time is less and something delicious and quick is to be made then Paneer Bhurjii, Chilli Paneer is the choice.
This paneer bhurjii is nutritious as it contains veggies like capsicum and carrot. The amount of veggies can be altered as per the taste required. You can also add some peas to enrich the flavor. I have used kitchen king masala, which can be replaced by pav bhaji masala as well.
Here I come with very simple yet delicious recipe of paneer….
Paneer (Crumbled) – 250gms
Onion (chopped) – 1 medium
Tomato (Chopped) – 1 medium
Capsicum (chopped) – 1 small
Carrot (finely chopped – 1 small
Green Chillies (chopped) – 2nos.
Ginger Garlic paste – ¼ tsp
Salt – to taste
Red Chilli Powder – ½ tsp
Kitchen King Masala – 1tsp
Turmeric powder – ¼ tsp
Coriander Powder – 1 tsp
Coriander – few chopped
- Heat oil in a kadai and add onions and green chillies and fry until the onions turns transparent.
- Add ginger-garlic paste and sauté.
- Add capsicum and carrot. Saute till half cooked.
- Add tomatoes and saute until it becomes slightly mushy.
- Now add all the masalas. Saute for a while.
- Add crumbled paneer and salt and saute for few minutes. The mixture should be moist and not dry.
- Garnish with chopped coriander and lemon.
Serve it hot with Roasted Butter Pao , Toasted Butter Bread or with Plain Roti, Naans.
If you like our recipe leave a comment below. We would like to know your experiences as well. Or you can follow us at Facebook, Twitter and Pinterest
Welcome to the “BENEFIT SERIES” from RASOISE. Today I will discuss very few benefits of coriander leaf. Yesterday I met a friend who was suffering from thyroid. Her guide suggested her to chew raw leaves of dhania every morning empty stomach to bring the thyroid level in range. He also discussed and guided her to introduce and use coriander leaves in her routine. I thought rasoise should also educate the various benefits of routine ingredients. So let’s start with coriander leaf.
Coriander leaf also known as Cilantro, Chinese Parsley or Dhania, is common in every Indian kitchen. It is used for garnishing, making different chutneys, as an ingredient in many food recipes such as parathas, and sandwiches. Kothimbir vadi is the maharashtrian recipe with main ingredient as coriander leaves. Its dark green color makes it more attractive and appealing to use. 🙂 🙂
Coriander leaf has a great medicinal value. It is good source of roughage and fibre, thus relieving gastrointestinal problems and helps in digestion.
Raw chewing of coriander leaves, early morning, empty stomach, helps in controlling hypothyroidism.
It is great source of essential minerals and vitamins. Also, being rich in iron, it helps people with lower hemoglobin level and cures anemia. I also contain antioxidants which promotes a healthy body.
It is also effective in curing skin ailments when used with turmeric powder.
So, including coriander leaf in our daily routine food can help fighting many deficiencies.
Coriander leaf must be having certain other benefits as well. These were the benefits which we come to know in our day to day conversations with others. Hope this article is useful for all. 🙂