Day Seven : Capsicum Paneer Bhurji with Coriander Paratha

For the finale i.e. Day Seven of the Blogging Marathon #7, brainchild of the lovely Srivalli , we have Capsicum Paneer Bhurji with Coriander Paratha..

That I love Paneer would be an understatement :)) So I am ever ready to eat it in all forms whether it is in salads or starters or sabjis or even paneer parathas...

Here is a quick and easy to make Paneer Bhurji in which I added Capsicum for color and crunchy taste..

We team Capsicum Paneer Bhurji with Coriander Paratha.. Colorful and yummy combination....

 Capsicum Paneer Bhurji :

Ingredients :

Paneer - 1/4 kg

Onions - 3

Tomatoes - 2

Capsicum - 1 /2

Ginger - 1 inch

Garlic - 7/8 cloves

Oil - 1 tablespoon

Salt  - as per individual taste and preferance

Sugar - pinch

Coriander leaves - for garnishing

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Asafoetida (hing)- pinch

Turmeric powder - 1/4 teaspoon

Godha masala - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Red chilli powder - 1  

 

Method :

Wash and finely grate the paneer.

Finely chop the onions and tomatoes in small pieces.

Chop capsicum and garlic into small pieces.

Grate ginger finely.

Grind ginger and garlic into a fine paste in a mixer.

In a heavy bottom pan (kadhai) heat oil.

When oil gets heated, add mustard seeds and let them splutter.

Then add cumin seeds and hing.

Add ginger garlic paste and stir fry.

Add onions and stir fry continously.

When onions turn translucent, add turmeric powder.

After onions are cooked add tomatoes and capsicum.

Stir fry continously and add goda masala, coriander powder, cumin powder and red chilli powder.

Cook on medium heat till tomatoes are done.Then add salt and pinch of sugar.

Stir fry continously for 5-10 minutes.

Capsicum Paneer Bhurji is ready to be served.

Tips : Use fresh paneer.

If using frozen paneer, thraw it first and then grate it. Do not mash it.

If you want bhurji to be slightly spicy, grind green chillies with ginger and garlic to make fine paste.

Cook on medium flame and stir continously otherwise the bhurji will burn or stick to the pan.

Do not cover with lid. Water should not be added as tomatoes tend to make it liquidy.

Coriander Paratha :

Ingredients:
Whole wheat flour / gehun ka atta - 2 cups
Coriander leaves - 1/2 cup
Salt
Oil
Water
Red chilli powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon

Method :

Mix atta with oil and salt.

Add red chilli powder, cumin powder, coriander powder to the atta.

Add finely chopped coriander leaves.

Add water and knead into fine dough.

Make small pedas (balls) and roll the ball into full moon shape.

Roast the paratha on tava/girdle on both sides.

Grease with oil or ghee as per taste.

Tip : After washing coriander leaves, let them dry a bit and then add into atta.

Amount of water should be decided after coriander leaves are mixed into the atta.

This paratha is made similiar to Methi Theplas(Gujarati dish)

Enjoy the colorful and yummy combination of Capsicum Paneer Bhurji with Coriander Paratha....

For the benefit of readers joining late, these are the dishes I cooked during the Blogging Marathon#7 :
Day One : Aloo Paratha with Spring Onion Salad
Day Two :  Snake Gourd Paratha with Metkoot
Day Three : Spicy Yam Sabji with Roti
Day Four : Chole Masala with Paratha
Day Five:  Mushroom Masala with Jeera Rice
Day Six :  Kadhi Khichadi

Do catch up on what the rest of the marathon bloggers are upto....

Day Four : Chole Masala with Paratha

Day Four of the Blogging Marathon #7, brainchild of the lovely Srivalli , we have Chole Masala with Paratha.

Chole Masala :

Ingredients :
Chole  - 1/4 kg
Onions - 1/4 kg
Tomatoes - 2
Coriander powder - 1 teaspoon
Cumin powder-1 teaspoon
Chole Masala - 1 teaspoon
Amchur powder - 1/2 teaspoon
Cloves of garlic - 7/8
Ginger - 1 inch
Oil - 1 tablespoon
Salt as per taste

Mustard seeds - 1/4 teaspoon

Cumin seeds - 1/4 teaspoon

Asafoetida (hing)- pinch

Turmeric powder - 1/4 teaspoon

Sugar - pinch

Coriander leaves - for garnishing

Method : 

Wash and soak chole overnight or at least for 6-7 hours.

In the morning, drain off the water and pressure the chole with water for 3 whistles on medium heat till they become very soft.

After 3 whistles, lower the heat and keep them for 10 minutes.

Remove from heat.

Cut onions in small pieces or grate them.

Cut tomatoes in small pieces.

Cut cloves in small pieces and grate ginger.

Grind ginger garlic together in mixer to make a fine paste.

Heat oil in heavy bottom pan (kadhai).

When oil gets heated, add mustard seeds.

When they splutter, add cumin seeds and hing.

Add grated onions. Stir fry the onions till they become translucent.

Add ginger garlic paste and stir fry.

Add chole masala, red chilli powder, cumin powder, coriander powder, amchur powder and sugar.

Stir fry till it is cooked nicely and the oil is separated.

Add tomatoes and turmeric powder.

Mix well.

Add chole and salt.

Add water only if required.

Garnish with coriander leaves.

Tips :

If chole cannot be soaked overnight, soak them in lukewarm or slightly warm water with pinch of baking soda.Rinse this water thoroughly before pressure cooking. 

If amchur powder is not available, tamarind paste can be added.

Chole recipe has been adapted from "Hamkhaas Paksidhi" by Jayashree Deshpande.

Paratha :

Whole wheat flour / gehun ka atta

Salt

Oil

Water

Red chilli powder

Method :

Knead a fine dough mixing the above and let it rest for a while.

Make parathas and serve them hot with chole masala.

Take a look at what the rest of the marathon bloggers are upto..