‘Paneer’ is Indian cottage cheese or white curd cheese. Cottage cheese with sautéd vegetables is the vegetarian’s option for scrambled eggs. It is called paneer bhurji in Hindi.However even if you eat eggs, that shouldn’t deter you from trying this recipe. The mere thought of cottage cheese spruced with onions and crunchy vegetables even while I’m writing this makes my mouth water. Moreover, the feeling and taste of making cottage cheese from scratch at home is an overwhelming experience. You will not fail to notice the freshness and difference in taste!
- 2 litres whole milk
- 3 tablespoons fresh lemon juice
- 2 onions finely chopped
- 1/2 teaspoon paprika/ red chilli powder
- 1/2 cup brocolli florets
- 1/4 cup thinly sliced carrots
- 1/4 tablespoon turmeric powder (optional)
- Italian spice mix ( thyme, oregano, sage, basil and rosemary)
- salt to taste
To make the cottage cheese/ paneer
Bring milk to boil in a heavy bottomed saucepan.
When it starts rising remove from heat and add the lemon juice. If it does not seperate into curds and whey immediately, place it momentarily over heat. The liquid should be pale green in color.
Drape a double thick cheese cloth over the colander resting in the sink and pour the mixture into it. Gather the ends of the cloth and tie an knot allowing all liquid to drain off. Voila you have lovely cottage cheese remaining in your cloth..ready to use!
Now,Add turmeric powder in warm water and immerse the cottage cheese into it.
Heat oil in a skillet/ frying pan and add the onions and sauté till golden brown.
Stir in the brocolli and carrots, adding in salt and paprika . Cook for 4-5 minutes on medium flame making sure you don’t over cook the veggies. I used brocolli and carrots as that was all that was available in my pantry. You may want to add red peppers green peppers and whatever veggies you are fond of.
Add the cottage cheese and mix well.
Sprinkle with Italian spice mix and serve with bread / rotis or parathas (Indian flat bread).