During my days of intense biking across many remote places and highways, I discovered that my favourite food at Highway Dhabas is Paneer Bhurji. When I’m biking, I prefer to eat something light yet satisfying, and since most Dhabas serve vegetarian dishes, Paneer is a popular option. The smoky flavour and spicy taste of the Bhurji are simply irresistible. Paired with a crisp Tandoori Roti, it makes for a power-packed meal for a weary traveller. I remember a quote by Sheila Graham – “Food is the most primitive form of comfort” and for a highway rider, Paneer Bhurji is the most primitive form of comfort food.
Prep Time – 15 mins
Cook Time – 20 mins
Total time – 35 mins
Ingredients :
Paneer – 250 gms
Onions – 30 gms
Tomatoes – 2
Green chillies – 4 to 5 pcs
Dry Ginger – 1 small piece ( about a tablespoon )
Dry Mango Powder – 1 teaspoon
Coriander powder – 1 teaspoon
Red Chilli powder – 2 tablespoon
Black Pepper, Cloves, Cardamom, Cumin – All together 1 tbsp
Nutmeg powder – a pinch
Kasuri Methi ( dry) – for garnish
Oil – 20 ml
Salt – to taste
Instructions :
1 ) Grate the Paneer and set aside.
2 ) Chop the Onions and Tomatoes and set aside. Also, chop the green chillies finely.
3 ) Grind the following ingredients together – dry ginger, black pepper, cloves, cardamom &
cumin.
4 ) Heat oil in a non-stick pan. Add the onions, and tomatoes and saute till they turn crisp and brown.
5 ) Add the Coriander powder, Red chilli powder, dry mango powder, and turmeric powder and saute
further for 5 mins on a medium flame.
6 ) Now add the ground masala along with nutmeg powder and saute further for 2 mins. Add
Salt and little water.
7 ) Add the grated Paneer and cook for approx 10 mins on a slow flame. Remove from flame.
Garnish with dry Kasuri Methi and serve.
