There are so many dishes that I have learnt from my husband. Since both of us are from two different regions and cultures, it makes our diet a beautiful blend. I feel quite lucky that we don’t restrict from trying new flavors, which is probably why cooking is still playful for me. The only paneer dish that I grew up eating is in the form a light curry, prepared by Ma in Bengali style. I will share that recipe someday. Today it’s Paneer Bhurji Curry that Arvind inspired me to learn. I probably made it sound like a big project when actually the dish is so quick and easy to prepare. It can be your weeknight meal too.
Paneer is our go-to ingredient. And since Avyan likes paneer, I get motivated to cook with it quite often. The boy is always distracted during mealtime. He wants a car or a book in his hand. While he is quite capable of doing everything on his own and does it with great interest. When it comes to mealtime, he wants me to feed him. If I make a dish that he likes, then thankfully he eats without fuss and I am all about no fuss moments.
Paneer Bhurji is a popular north Indian side dish where the un-ripened fresh soft cheese is scrambled and cooked in spices. It is mostly served along with bread. A step further is this curry where in the end, you add water to make a thick gravy. I seriously didn’t even know a curry version existed until Arvind mentioned it a few weeks back. We have a few favorite paneer dishes that I prepare on repeat. Paneer Bhurji Curry was something new to me and I am quite hooked. It is so simple and quick.
One key note about the recipe is that my version is extremely mildly spiced because our little fella cannot handle heat yet. So, adjust the chili powder as per your taste buds and heat level.
for the spice paste