Methi Matar Paneer Bhurji - featuring seasonal winter veggies, this paneer bhurji is a quick and easy weeknight go-to! Enjoy it with some naan or paratha to savour the fresh methi and peas and this is sure to be a family favorite!
In a large pan on medium flame add ghee, dried red chilies and cumin seeds. When they start crackling, add in ginger, garlic and green chilies and let them sauté for 1 minute.
Then, add onions and sauté for 2 minutes until they are translucent.
Now, add in tomatoes, red chili powder, turmeric powder, coriander powder and kasoori methi, and saute for 2 minutes.
Add 2-3 tbsp water and cover the pan and cook for 4-5 minutes on medium heat until the tomatoes are soft.
Add in the methi leaves and cilantro and sauté for 2 minutes.
Then, add in the green bell peppers, peas, and yogurt, and sauté for 2 minutes.
Now, add in the crumbled paneer (or cottage cheese) and mix in gently.
Slowly add in milk (as needed) and mix until well combined and you get a velvety consistency.
Mix in the salt and garam masala and cook for 2 minutes. Switch off the gas.
Your Methi Matar Paneer Bhurji is ready. Garnish with microgreens and cilantro and enjoy it fresh with some paratha or naan bread!