Amritsari Paneer Bhurji & Tandoori Laccha Paratha I पनीर भुर्जी & लच्छा पराठा I Pankaj Bhadouria
One of the easiest and quickest Paneer dishes to do is Paneer Bhurji! Today I am sharing with you the recipe of an Amritsari Paneer Bhurji. What makes an Amritsari Paneer Bhurji stand out from the other types of bhurji is its bold robust flavours, these flavours come from a special, freshly roasted Amritsari Paneer Bhurji Masala.
To make my meal a complete meal, I have also shared with you how you can make a tandoori laccha paratha at home without a tandoor.
Check out the recipes of both the Amritsari Paneer Bhurji & Tandoori Laccha Paratha and enjoy!
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Recipe :
Amritsari Paneer Bhurji
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 3-4
Ingredients:
400g Paneer
1 cup chopped onion
1 cup chopped tomatoes
2” ginger
3-4 green chilies
5-6 garlic cloves
½ tsp cumin seeds
Salt to taste
3 tbsp oil
Chopped coriander leaves
1 tsp kasuri Methi
½ cup yoghurt
½ tsp turmeric powder
½ tsp Kashmiri red chili powder
½ tsp garam masala powder
For the masala:
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp pepper corns
1 tsp kasuri methi
2 black cardamoms
3-4 cloves
Method:
Dry roast the spices for the masala and grind to a coarse powder.
Crush the ginger garlic and green chilies.
Heat oil in a pan. add the cumin seeds. As they splutter, add the crushed paste and sauté till fragrant.
Add chopped onions and sauté till golden. Add the turmeric powder, red chili powder and mix. Add chopped tomatoes and cook till the tomatoes soften. Add 2 tbsp of the prepared masala and mix well. Add crumbled paneer and the yoghurt and mix well. Add ¼ cup water and bring to a boil. Simmer for 3-4 minutes.
Finish with the kasuri methi and the chopped coriander and serve.
Tandoori Laccha Paratha
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 2
Ingredients:
2 cup Whole Wheat Flour
1/2 tsp Salt
Water to knead
Oil/ ghee to cook
Method:
Mix together the flour, whole wheat flour and salt.
Add water to make a soft smooth dough. Add the oil and knead the dough well. Let the dough rest for 20 minutes. Knead the dough for 2 minutes again.
Break tennis sized balls of the dough.
Roll out the dough to a disc of 8” size.
Apply oil all over the dough. Sprinkle flour over it.
Fold the disc like a fan. Roll sideways to make a disc.
Flatten the disc with your palms, roll out the disc to 8” paratha.
Place the paratha on a medium hot tawa and cook on both sides till golden.
Generously apply oil or ghee and press with a flat spoon to crisp. Remove and scrunch to serve.
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