BM #116 Day 8 - 

Today's simple thali is unlike the remaining thalis I have posted. We are not 100% rice eaters. We enjoy our share of rotis, parathas, phulkas, theplas etc as well.

Recently I had a conversation with a friend about how we never had paneer in our growing up years. Milk and milk products were consumed in moderation and I think amma used to make some dessert if the milk accidentally curdled. But never do I remember amma making some sort of sabji with paneer. 

It just makes me wonder how much our food habits have changed and I am sure the next generation will think on the same lines.

Today's no rice thali has Paneer Bhurji and Aloo Gobi along with Phulka and Yogurt. I would have loved to have some salad and pickle in the frame.

Ingredients - 

Onions finely chopped 1/2 cup
Bell Peppers Green, Red, and/or Orange finely chopped 1/4 cup
Tomato, coarsely crushed 1/2 cup
Ginger-Garlic-Green Chili Paste 2 tsp (or to taste)
Paneer Grated 2 cups
Salt, Turmeric as needed
Dhania Powder 1 tsp
Cumin Powder 1/2 tsp
Garam Masala 1/4 tsp
Kasuri Methi 1 tsp
Seasoning (Oil 1 Tbsp, Cumin seeds 1 tsp)



Method Of Preparation -


In a heated pan, add oil and cumin seeds. After they crackle, add in the ginger-garlic-green chili paste. Saute for a few seconds.

Add the onions and saute until they are translucent. Add in the finely chopped peppers and crushed tomato and allow them to cook for a few minutes.

Sprinkle turmeric, salt, dhania powder, cumin powder, garam masala and sprinkle a few spoons of water if the mixture appears too dry.

Mix well and add the grated paneer. Toss gently sprinkling some kasuri methi.

Cover and remove from heat. The steam will do the rest of the job. Serve after 5 minutes with roti.




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Preparation Time 20 minutes
Serves 6-7
Posted by Harini R on Wednesday, September 9, 2020

5 comments

  1. Paneer Bhurji is on our regular menu since I have been a kid , I remember on one of our trips to Mumbai mom learnt it from a Punjabi lady and since then I have never really liked any other version, though have made many versions.
    Paneer is high protein and very popular among Sindhi’s , but yes for South Cuisine Paneer is not common , and a platter with this menu sounds wonderful.
    The meal is perfect - yes I agree on the salad !

     
  2. Suma Gandlur Says:
  3. Ditto in our household too. My mom too made a sweet adding semolina and jaggery when milk curdled. My parents to this day don't eat paneer as they don't like it's texture. :) However I would enjoy your platter. I am more inclined towards rotis than rice.

     
  4. Srivalli Says:
  5. Totally agree on this harini. Though there was a lot of milk consumed in different ways, we never knew about paneer until I reached junior college, that's when Sanjeev Kapoor came into our kitchen. Of course, there is no going back now.

    Even then I still feel we don't make paneer burji for regular meals even though I always have a slab stocked. This meal is one I would love to have right now..very nice and I am one of those not into rice all the time..:)

     
  6. rajani Says:
  7. You are right, i was introduced to paneer when I was in college. Amma used to make paneer filling (paneer pulsed in the blender with a little coriander leaves and green chilies) for chapati and that was the only paneer recipe she prepared. We didn’t call it paneer though and didn’t even know it could come in the shape of a block! How times have changed...the platter looks nice and the phulka looks very soft.

     
  8. Narmadha Says:
  9. Phulkas looks so soft with two exotic curry aloo curry and paneer burfi. Both are favorite in my place. We eat paneer regularly now but growing up it is once in a blue moon dish.

     
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