A must try receipe liked by adults and children. a very popular streetstyle AMRITSARI PANEER BHURJEE.

1/2 Tspn Cumin seeds
1 tbspn gram flour or besan
1/3 cup beaten yoghurt should not be sour add below spice powder
1 tspn Garam masala
1 tspn corriander powder
1/4 Tspn Black pepper
1/4 tspn Turmeric powder
1/2 Tspn red chilli powder
1 tspn kashmiri red chilli powder

2 tbspn oil
2 tbspn salted or unsalted butter

1 medium size onion finely chopped
2 medium size tomatoes
Salt
1 tspn kasuri methi

200-220 gms paneet

1/4 cup milk
1/3 to half cup hot water depending on the consistency of the paneer .

crush the following idid it on string manual crusher.

2 garlic cloves
1 ginger knob
2 green chilli

Topping

long sliced tomatoes
ginger juliennes
butter
long sliced onions

Kulcha required 5-6 approximately

First make yogurt spice mixture by adding kashmiri red chilli powder , Turmeric powder, spicy red chilli powder 'corriander seeds powde and garam masal 1/4 Tspn Black pepper.r

Heat up a pan add in butter and oil..
Once it is hot add in cumin seeds
and besan saute it till it is nice and fragrant may be 2-3 minutes stirring continuously. the besan will change its colour a little.Now time to add kasuri pmethi and continrue cooking for 2 minter.

next add in the prepared crushed garlic ginger and chilli mixture. saute 1-2 minutes .
Next add in onion saute till it is golden in colour .. Once onion are golden in colour and done add in tomatoes and salt cook covered till they are soft and mushy. also u will see oil is releases from the sides . it will take 7-8 minutes . time will vary. flame medium.

add in yoghurt spice mix till well combined this will take 8-10 minutes on.low flame..keep stirring continuously very important.

time to add crumbled paneer and continue mixing . once mixed pour some milk ',hot water and corriander mix it well. cook for 2-3 minutes and turn off the flame.
Serve hot with warm kulcha, , bread or roti/paratha

gsrnish with butter. ginger juliennes , sliced deseeded tomato and sliced onion


Tips Throughout cooking maintain medium flame. but once u add yoghurt spice mixture turn it to low and continue cooking on low flame stirring continuously for 7-10 minutes or until u see oil released from sides. Once done turn the flame to medium after adding paneer. use fresh yoghurt shd not be sour or sweet. time will vary depending on the intensity of the flame.

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