Paneer bhurji with roti

Jan 30

Written By Prakriti Koller

January 2021 (Public)

Ingredients & Supplies

Supplies

Medium-to-large pot
Wok or flat-bottomed pan
Tawa (flat Indian-style iron griddle for cooking breads) or cast iron pan
Cheesecloth
Rolling pin

SPICES FOR ALL DISHES:

Ginger, garlic, cumin powder, turmeric, garam masala, salt

Ingredients

FOR PANEER BHURJI:

1/2 gallon whole milk
white distilled vinegar
red onion
peas and/or peppers
- You could also add: mushrooms, cut green beans, or other “stir-fry” type veggies
1 tomato
cilantro
green chili peppers (like, Serrano, etc.)

FOR ROTI:

whole wheat flour
water

FOR INDIAN-STYLE CUCUMBER SALAD:

cucumber
lemon
tomato

Cook-along Steps

Grab your heavy-bottomed pot.

Add a thin layer of water, just enough to cover the bottom, of the pot.

Pour in about a ½ gallon of milk into the pot and set to almost-boil on medium heat.
NOTE: Through this whole step, keep a vigilant eye on the milk! You do not want it boiling over.
Start by measuring 2 packed cups of whole wheat flour into a medium-sized mixing bowl.
Microwave 1 ¼ cups of water for about 20 seconds (until lukewarm).
Start by adding 1 cup of the warm water to the flour and slowly knead.
For the final 1/4 cup of water, add it one splash as a time, depending on if the dough still has dry bits.
When the milk just starts bubbling, add 1/4 cup white distilled vinegar.
If you have a thermometer, aim to add the vinegar when the milk is between 176 to 185°F (80-85°C).
Let it separate into curds and whey.
Prepare a sieve or a colander by lining it with a cheesecloth.
Take a slotted spoon and gently remove the paneer from the pot into the cheescloth.
Chop 1 small red onion. Grate some ginger root (about 1/2 inch fresh root, or 1 tsp pre-minced). Mince 2 cloves of garlic. Slice the green chilies. Dice the tomato.
Prepare any veggies you plan to use. I encourage you to experiment or swap out for other vegetables based on your preferences.
- 1/4 cup frozen peas
- 1/2 green or red pepper, chopped into big pieces
- 2-4 mushrooms, halved or quartered, depending on size
Fry the onion masala
In a non-stick, deep pan: heat oil. Once hot, add onion, ginger, garlic, and fry them on medium-high heat for a couple minutes.
Simmer with tomatoes
After the aromatics brown, add in the sliced green chilies, diced tomatoes, and 1/2 tsp of salt.
Cook on medium-low heat until the tomatoes are pulpy.
Add in the spices
Mix in the spices: 1/4 tsp turmeric, 1/2 tsp cumin powder, more salt to taste
Let this simmer until the tomatoes and spices start to separate from the oil.
Stir fry the veggies
Add in any veggies chopped and cook, uncovered and stirring, for about 4 more minutes.
Increase the stove to medium-high heat. Crumble in the fresh paneer and let it fry. Continue stirring and cooking uncovered. Add more oil if it starts to stick!
Mix in 1/2 tsp of garam masala and continue stirring.
Once the edges of the paneer crumbles start to brown, reduce to a low heat and simmer.
As the paneer bhurji is cooking, let’s get started with the roti dough. To do this:
1. Roll the dough into a long snake.
2. Cut it into 8 pieces.
3. Roll each one into a small, round, dough ball.
Slice a cucumber.
Chop a tomato into wedges.
Arrange on a plate.
Season with salt, pepper, and freshly squeezed lemon juice.
Take a dough ball, slightly flatten it, pat both sides into some dry whole wheat flour, and use the rolling pin to roll it into a circle.
Heat your cast iron pan, or tawa.
Once the pan is searing hot, gently transfer the rolled roti onto the pan.
Flip once when small bubbles form.
Transfer to a direct flame until it poofs.
Continue this process for the remainder roti balls.