tomatoUse ripe red tomatoes for best flavor and color~1 mediumest.
carrot~½ cupest.
corn~½ cupest.
green peas~½ cupest.
capsicum
~1 mediumest.
turmeric powder~¼ tspest.
red chili powder~½ tspest.
pav bhaji masala~1 tspest.
saltto taste
paneer, grated~200 gest.
leftover cooked rice~2 cupsest.
black pepper powder~¼ tspest.
coriander leaves~2 tbspest.
lemon juice~1 tbspest.
Steps
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1
Heat oil and butter in a large kadai/pan, add cumin seeds and sauté until aromatic.
2
Add ginger, garlic and green chili, sauté well, then add onion and cook until soft.
3
Add tomato and cook until softened; ripe red tomatoes give the best flavor and color.
4
Add your choice of vegetables such as carrot, corn, peas and capsicum, and stir-fry until just crunchy.
5
Lower the heat and add turmeric powder, red chili powder, pav bhaji masala and salt; sauté well to bring out the spice aroma.
6
Grate paneer using a coarse grater — this is the secret ingredient that gives protein, calcium and an egg-bhurji-like texture.
7
Add the grated paneer to the pan and gently mix to form the spiced paneer bhurji.
8
Add the leftover rice along with black pepper powder and a little salt, gently mixing so the rice grains stay intact and are just coated with the spices.
9
Once the rice and paneer bhurji are well combined, add coriander leaves and lemon juice for a fresh, tangy finish.
10
The high-protein, no-egg no-meat paneer bhurji fried rice is ready — perfect for lunch boxes with a street-food style taste.
PrimedTableBETA
