Paneer Capsicum Bhurji Recipe

I am a cheese lover and like to start my day with simple n nutritious cheese preparations in my breakfast. But before I could start cooking this morning, my li'l nephew requested me to cook something with his fav green veggie i.e. capsicum ;) I actually found it bit strange that unlike most kids, he likes the rich aroma of capsicum in any dish. 

So I decided to cook for both of us and today's easy-to-cook Paneer Capsicum Bhurji recipe is actually a mix of soft textured cottage cheese and crisp-n-crunchy capsicum that looks colorful and taste just yumm...

And those who need another reason to cook n eat cheese dishes today, 4 June is National Cheese Day. So lets start cooking !!

Ingredients

1 cup crushed Cottage Cheese (paneer)
1 green capsicum (Shimla Mirch)
1 medium-sized onion (chopped)
1 tomato (chopped)
2-3 green chillies (finely chopped)
1/2 tsp cumin seeds
1 tsp coriander powder
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1 tbsp milk
Salt to taste
2 tsp Olive Oil

Method

Heat the olive oil in a pan on medium flame.
Add cumin seeds and wait till they crack and release its aroma.

Add chopped onions and capsicum together in the oil and saute on low flame till they turn golden & translucent. (do not saute for longer as the crunchiness of capsicum & onion should not be lost)

Now add chopped tomatoes and cook it till they get soft. (I don't cover the pan while cooking this recipe coz I love the crispiness of onion and capsicum)
Sprinkle all the spices and fry for a minute or two to bring out the essence of each. 

Pour in the milk and give it a light boil on medium flame to soften the veggies in the pan.

Finally put in the crumbled paneer, stir it nicely and let it cook for 4-5 mins.

The soft Paneer Capsicum Bhurji is ready to serve with plain paranthas or rotis. 

I added a half tsp of soya sauce and tomato ketchup each to the final preparation for some tangy taste that makes the dish more loved by kids. 

Hope you liked the simple recipe..