Beetroot Paneer(Tofu) Bhurji

So, this quarantine has taken toll on everyone, all over the world. Me and my family, we haven't gone out in last 1 month. We are doing our bit to help reduce this pandemic. What are you guys doing?

Less availability of ingredients and regular groceries, has made me do some experiments with the available things at home. And while talking to my kiddo (you might have known from my earlier posts, she is very choosy in what she eats), she wanted to eat paneer Bhurji. As we all know, Bell peppers have high content of potassium and Vitamin C. I try to add 3-4 times in a week in our meal. And then steps in my mother instinct, knowing my daughter very well, I knew she is going to spend minimum 15-20 minutes to make sure she is not eating any bell pepper and pick all them up from her dinner plate. But, she doesn't know variety of ways I can feed her Bell peppers without her even knowing about it 😀.

For this preparation, I actually spend only 15 minutes to make this dish.

Preparation Time -  5-7 minutes
Cooking time - 15 minutes

Ingredients -

1. Cooking Oil - 2 tbsp
2. Paneer - 200 gms
3. Bell Pepper - 1 small
4. Beetroot - 1/4 piece
5. Tomato paste- 2 tbsp
6. Turmeric powder - 1 tsp
7. Coriander Powder - 1 tsp
8. Red Chilli powder - 1/2 tsp or as per taste
9. Chat masala - 1 tsp
10. Salt to taste

Directions - 

1. Heat oil in a pan.
2. At the same time, chop onions and beetroot very fine in chopper.
3. By this time, oil is heated. Add cumin seeds to hot oil and let it crackle.
4. Add this mixture of onion and beetroot, and saute on high flame.
5. Add all spices with tomato paste and keep stirring.
6. Add mashed Paneer and keep stirring.
7. Now, reduce the flame to medium and add 1 cup of water.
8. Mix, cover  and let it cook for 5 minutes.
9. Open and mix till all water evaporates.
10. Serve it hot with Roti/Chapati.