Restaurant Style Paneer Bhurji (Spicy Scrambled Cottage Cheese)

A lot of people would like to call this the vegetarian option of scrambled eggs. You can choose to make this with a little less gravy than I did and have it for breakfast. But I'd rather keep it the way it is and devour this satisfying side for dinner.

Mr. Husband and I both agreed that the dish turned out truly restaurant style and tasted delicious! Another addition to our dinner menu choices.:)


Ingredients:

1. half a block of cottage cheese (paneer), shredded, appx 250g
2. 1/4 cup frozen peas
3. chopped coriander leaves, 3 tbsp
4. Kitchen King masala, .5 tsp
5. Garam masala, 1.5 tsp
6. Shahi paneer masala, 2 tsp
7. Salt
8. .5 tsp turmeric powder
9. a pinch of heeng
10. 1/2 a medium onion
11. 10 cashewnuts
12. 3 tbsp tomato paste
13. 3 pods of garlic
14. Oil
15. Jeera (cumin seeds), 1 tsp
16. red chili powder, 1/4 tsp
17. 1/2 tsp coriander powder
18. Milk, 3-4 tbsp

Instructions:
1. Make a paste of onion, cashew nuts and garlic.
2. Heat a wok and add oil in it.
3. Add cumin seeds and heeng
4. Add the onion paste and cook until it turns brown.
5. Add tomato paste and cook until it leaves the oil.
6. Add turmeric powder, red chili powder, garam masala, kitchen king masala, coriander/dhania powder, shahi paneer masala, salt.
7. Cook covered for a 5 mins on low heat. Mix well.
8. Add grated/shredded paneer/cottage cheese, peas, milk.
9. Cook and cover for 5 mins or so.
10. Sprinkle coriander leaves.

Serve with Indian flatbread (roti) and mint cucumber raita (yogurt)