Bhurji is a scrambled preparation of eggs, cottage cheese and the likes. The Indian bhurji is well endowed with chopped veggies and spices and makes for an excellent quick dish that can be had with flatbreads or bread.
The paneer bhurji gravy is a delectable blend of scrambled paneer and gravy. As the name suggests, the dish encompasses a mouthwatering paneer bhurji and all the spices and paraphernalia that goes into making a desi gravy. Follow this recipe to step up the bhurji grind.
Gravy in the Cottage!
Grated cottage cheese in a rich gravy.
Making the tomato gravy
Heat oil in a pan and sauté the cloves, bay leaf, dry red chili, peppercorn and cardamom till you get a nice aroma, about 2-3 minutes.
Add the ginger, green chili and garlic and sauté for a minute.
Add the chopped tomatoes and cook till it softens. Keep aside to cool.
Once cooled, puree the cooked tomatoes.
For the bhurji
Heat oil in the same pan and add the cumin seeds.
Once the cumin starts sizzling, add the chopped onions and cook till light golden.
Add the pureed tomato. Cook till all the moisture evaporates and it comes to a paste-like consistency.
Now mix in the coriander, cumin and red chili powders and cook for a minute.
Add the capsicum and mix well.