Kashmiri-style Paneer Bhurji

Ingredients

While the original Serbian dish, Svrljiški belmuž, is made with eggs and cheese, our Kashmiri-style Paneer Bhurji replaces the eggs with crumbled paneer, a type of Indian cottage cheese. The spices used in the Kashmiri version are also different, incorporating Kashmiri red chili powder, fennel seeds, and other aromatic spices that are characteristic of Kashmiri cuisine. We alse have the original recipe for Svrljiški belmuž, so you can check it out.

• 250g (9 oz) paneer, crumbled 250g (9 oz) paneer, crumbled
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 1 teaspoon Kashmiri red chili powder 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 2-3 cloves 2-3 cloves
• Salt to taste Salt to taste
• Fresh coriander leaves, chopped (for garnish) Fresh coriander leaves, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add fennel seeds and sauté for a minute until fragrant.
2. 2.
   Add ginger paste and green chilies to the pan. Sauté for another minute.
3. 3.
   Add chopped onions and cook until they turn golden brown.
4. 4.
   Add chopped tomatoes and cook until they become soft and mushy.
5. 5.
   Add Kashmiri red chili powder, turmeric powder, ground cumin, ground coriander, ground cardamom, ground cinnamon, cloves, and salt. Mix well.
6. 6.
   Add crumbled paneer to the pan and mix gently to combine with the spices. Cook for 3-4 minutes until the paneer is heated through.
7. 7.
   Garnish with fresh coriander leaves.
8. 8.
   Serve hot with naan or rice, accompanied by lemon wedges for squeezing over the bhurji.

Treat your ingredients with care...

• Paneer — Ensure that the paneer is crumbled into small pieces to evenly distribute the flavors throughout the dish.

Tips & Tricks

• For a spicier version, increase the amount of Kashmiri red chili powder or add finely chopped green chilies.
• Adjust the consistency of the bhurji by adding a little water if desired.
• Serve the paneer bhurji with a dollop of yogurt or raita to balance the flavors.
• Experiment with different garnishes such as sliced almonds or pomegranate seeds for added texture and visual appeal.
• Leftover paneer bhurji can be used as a filling for sandwiches or wraps.

Serving advice

Serve the Kashmiri-style Paneer Bhurji hot with naan bread or steamed rice. Accompany it with lemon wedges for a tangy burst of flavor.

Presentation advice

Garnish the paneer bhurji with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a vibrant dish to enhance its visual appeal.