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Cauliflower Paneer Bhurji

A versatile subzi that can be served with whole wheat breads, rotis, parathas or rice. Here Ananda provides a simple and easy Cauliflower Paneer Bhurji recipe.

  • Preparation Time : 15 minutes
  • Cooking Time : 30 minutes
  • Servings : 4
  • green chillies3
  • garlic (lehsun) cloves4 to 6
  • ginger (adrak)12
  • (laung / lavang)2 cloves
  • cardamoms2
  • peppercorns (kalimirch)6 to 8
  • cumin seeds (jeera)1 tsp
  • chilli powder1 tsp
  • Tomatoes2 large
  • Oil2 tsp
  • Chopped onions1/4 cup
  • Grated cauliflower2 cups
  • Turmeric powder (haldi)1/2 tsp
  • ANANDA PANEER1 cup
  • Saltto taste
  • For The GarnishFor The Garnish

Method

Put the tomatoes in hot water for 10 minutes. Peel and blend in a mixer to a smooth purée. Keep aside.

Heat the oil in a non-stick kadai; add the onions and sauté on a medium flame till they turn light brown in color.

Add the ground paste and sauté on a medium flame for another 3 to 4 minutes.

Add the cauliflower, turmeric powder and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for about 10 to 12 minutes or till the cauliflower is tender, while stirring occasionally in between.

Remove the lid and stir for 2 to 3 minutes so all the water dries up.

Add the paneer and mix well.

Add the prepared tomato puree and salt and cook on a medium flame for 2 to 3 minutes.

Serve hot garnished with coriander.

Nutritional Facts

Calories 181

Fat 9.1g

Carbohydrate 12.8g

Proteins 20.8 g

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