Paneer With Scallions and Tomatoes (Mulayam Paneer Bhurjee)
4
Servings
Servings
5m PT5M
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
10m
Ready In
Ready In
Recipe: #2392
November 12, 2011
Categories: Side Dishes, Dairy, Fruit, Tomato, Vegetables, Onions, Indian, Quick Meals, Entertaining, Stove Top, Vegetarian more
"I really enjoyed this made mild. If you like it hot but don't have fresh chilies use crushed red pepper flakes. This is one of the best Indian recipes I have made at home and it's quick! Great with Indian bread, rice and cucumber salad or raita. Adapted from: 660 Curries by Raghavan Iyer. Great book! *This says you can sub feta for the paneer but to half the salt and don't add it until just before serving."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (172.5 g)
- Calories 144.8
- Total Fat - 8.3 g
- Saturated Fat - 1.8 g
- Cholesterol - 21.1 mg
- Sodium - 524.8 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 1.7 g
- Sugars - 2.5 g
- Protein - 11.6 g
- Calcium - 72.9 mg
- Iron - 1.4 mg
- Vitamin C - 23.3 mg
- Thiamin - 0.1 mg
Step 1
Heat oil in a large skillet over medium-high heat.
Step 2
Sprinkle in cumin seeds and cook until they sizzle, turn reddish brown, and smell fragrant, about 10 seconds.
Step 3
Add all the remaining ingredients and simmer, uncovered, stirring occasionally, until the flavors infuse the cheese, about 5 minutes.
Step 4
Serve immediately.
Tips & Variations
No special items needed.
Tags :
Side Dishes
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