Hello ! there how is everyone doing? well thanks, I am doing great as well . Another week is here which brings in another opportunity to share thoughts with you. In fact, I have plenty of them, I have been thinking of talking to you about a few things for a while. Thus today this post will be more than a recipe, I mean a recipe is still there and in fact a very nice one Methi Paneer Bhurji, but is it ok if I follow my stream of thought for a while here?
I will start with “Being thankful”, a lot of times I think are we thankful enough for what we have or slowly we have got in the habit of taking things for granted?
This question becomes more important now when I know how being grateful changes our lives? If you pick any great person in history chances are he/she has at some point in time during their life spoken about the value of gratitude and the power this simple feeling contains. The more grateful you are the more reasons you get to be grateful. There are many books on this I like Rhonda Byrne’s “The Secret” a lot, she brings forward this point very effectively.
However my answer to the above question is “no I don’t think I am grateful enough”, it’s more a comparative feeling now. For instance, I am not thankful(as thankful) every day for my food or health or house etc. until I see someone deprived of these basics. Or for that matter the clean air we breathe or the green surroundings we have, until we hear the news of Delhi pollution and its impact. (The greenery and pollution is another topic I really want to talk about).
I can go on, on this topic for many pages but as this is my recipe blog, I want to thank all of you for reading this post and all my other posts and making Plumsnpeppers what it is . Going forward I will try to be a bit more aware and thankful for what I have? Will you?
So now that I have spilled my thoughts out its time we talk about today’s recipe which is the very tasty and easy to make Methi Paneer Bhurji, as the name says it all its crumbled Paneer in Methi and spices.
That’s my girl Viti’s little hand
As I said the recipe is fairly simple just a few things to be kept in mind:
- Use plenty onions as the sweetness of onions balances the bitter flavor of methi(fenugreek)
- Make sure you use really soft paneer as the softness of the paneer gives this bhurji the lovely flavor. If the paneer is not very soft and crumbly you may grate it as I have done in my recipe ( we get 400 gms cubes of paneer here which is tightly packed)
I really like the chef Harpal’s version of this recipe which is also pretty regular in my kitchen, this one is a variation of his recipe. So let’s check out the recipe for Methi Paneer Bhurji:
- Paneer : 400 gms
- Methi Leaves : 2-3 bunches or 4 cups (loosely packed)
- Onion:2 cups chopped
- Tomatoes:1 cup chopped
- Ginger: 1 inch
- Garlic: 2 cloves
- Green chilies: 2-4
- Oil: 3-4 Tsp
- Turmeric: 1/2 tsp
- Salt: to taste
- Coriander powder: 1 tsp
- Grate or crumble the Paneer.
- Chop the washed methi leaves well. Also chop Ginger, garlic and chilies.
- Heat oil in a wok and add onion, chilies, ginger and garlic cook for 1 minute or until the onions are translucent.
- Add tomatoes and salt cook for another minute.
- Now add the spices and methi mix well and cook for 3-4 minutes or till the methi reduces to half.
- Add the the crumbled paneer mix and cook for 2 more minutes or until the paneer has softened.
- It's that simple your methi paneer bhurji is ready. Serve it with Roti or Parantha.
- Re heating the paneer may cause it to get hard and chewy, in case you need to reheat try to add few teaspoons water or milk.
- While this bhurji tastes amazing as is, you may want to add some cream to it, just add it at the end and stir in.
- If adding cream you might want to increase the number of chilies to balance the sweetness of cream.