Spicy Panneer Bhurji

I love Panneer, esp. home made crumbled panneer - just fresh off the heat. It has been ages since I made panneer and especially this recipe. So here goes..
Ingredients (serves 2):
For the panneer
Milk - 1 litre
Vinegar - 1 capful
Curd - 1 tablespoon

For the Bhurji

1. Panneer - made from above
2. 1 onion - finely choppped
3. 1/2 capsicum - finely chopped - I used a large one. Use a full capsicum if the size is small. (optional)
4. 1/2 cup shelled peas
5. 1 cup tomato puree
6. 1 tbsp ginger and garlic paste
7. 1 tsp red chilli powder
8. 1/2 tsp garam masala powder
9. A pinch of kasuri methi
10. 1 tsp cumin/jeera seeds
11. A pinch of tumeric powder
12. salt to taste

How I made it :-

For the panneer
In a pan, bring the milk to a boil. Add the curd and vinegar. The milk will curdle. Strain out the liquid and retain it. It can be used for making extra soft rotis or for naans. Make sure to drain out as much liquid as you can from the panneer - I use a cloth and tie the panneer in that while I proceed with the rest.

For the bhurji

1. In a wok heat up oil. Throw in the jeera seeds and kasuri methi.
2. Once fragrant, add the onions and capsicum.
3. Once the onion is pink, add the ginger garlic paste and peas.
4. Fry for a minute.
5. Add the tomato puree and powders.
6. Fry till fat separates.
7. Add the panneer and salt.
8. Garnish with coriander leaves and serve hot with rotis.

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Homemade Butter Naan

Mom's butter panneer and naan go very well together. Mom had made this combo recently when I was in Ooty with friends and it was a hit as always. On popular demand, here is the recipe for the naan. You can find the recipe for butter panneer here.

Ingredients (makes 5 naans) :

1. 1 cup maida
2. 1 tsp sugar
3. 1 tsp salt
4. 1 tbsp oil
5. 2 tbsp curd
6. Whey from what is left of home made panneer

How to make it :

1. Mix the maida, sugar, salt, oil and curd. 
2. Add the whey little by little to make a smooth pliable dough.
3. Cover with a wet cloth and keep aside for at least 1 hour. 
4. After an hour, roll out into thick rotis. It should be about 1/4 inch thick. 
5. Heat your tava real to steaming temperature.
6. Wet your palm and spread evenly across one surface of the roti.
7. Place this wet side on the tava. Reduce heat.
8. Allow it to cook for a minute.
9. Now turn the tava so that the other surface of the roti now is directly on the flame. If the roti falls off, use your traditional roti holder to hold and turn the naan.
10. Spread butter on the top and butter naan is ready to serve.

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