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Panner Burji... with a hint of sourness

Paneer... The hit in everyone's 'favourite' list. And now it is in my kitchen menu.
Compelled to finish off the two gallons of milk within a week, I went looking for ways to preserve milk in any form (milk or milk products). And this is when i tumbled upon paneer bhurji. With 6 cups of milk i ended up getting almost more than 2 cups of paneer and a lot of whey(that finally was used up by chapathi dough instead of water)

Now directly to the dish...
onion : 1 (chopped finely)
paneer : 1/2 cup (scrambled)
carrot : 1 big carrot (grated)
capsicum : 1/2 (cut into pieces)
yogurt : 1tsp
ginger garlic paste: 1/4 tsp
lemon juice: 1/4 tsp
chilli pwdr: 1/4 tsp 
garam masala : 1/4 tsp
turmeric powder: a pinch
salt : to taste
oil: 1 tsp
cumin seeds: a few(for tempering)

1) in a pan add oil and when it is medium heat add cumin seeds.
2)when they splutter, add ginger garlic paste and saute for a minute and add onion.
3)when the onion has changed colour, add turmeric pwdr, chilli pwdr, garam masala and stir well.
4)add carrots and mix it well by sprinkling water. add salt.
5)when the carrots are half cooked add capsicum and stir for 2 minutes.
6)Now add scrambled paneer and lemon juice and sprinkle water if the mixture is too dry.
7)when it is all cooked, add yogurt and stir and leave it for a minute.


1)I did not add lemon juice when i prepared this. My paneer itself had some 'lemon' acidic(sour) taste in it as idid not wash the paneer when i prepared it(after straining off the whey when the milk was completely curdled.) Moreover the curd was sour too.
2)the original recipe did not have curd. I added it coz our household is not a fan of too dry curries. esp for chapathi. the dish overall had a sour taste which was nice with chapathi. I am planning to change the curd+paneer ratio the next time to alter the sourness..