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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Paneer Bhurji (Scrambled Indian Cheese)   
    Categories: Indian   
         Yield: 2 Servings   
       
         8 oz Paneer (250 g);   
              - at room temperature   
         1 sm Potato (very small); boiled   
         4 tb Mustard oil   
       1/3 c  Onions; finely chopped   
         1 cl Garlic; finely chopped   
       3/4 c  Tomatoes; finely chopped   
         2    Thai green chiles; up to 3,   
              - finely chopped,   
              - adjust to tolerance   
       1/4 ts Turmeric powder   
              Fresh ginger (1/2"); minced   
         1 ts Kasuri methi (dry fenugreek   
              - leaves); heaping   
       1/4 ts Garam masala   
         1 pn Chaat masala (optional)   
              Salt; to taste   
         1 tb Fresh lime juice;   
              - or to taste   
              Fresh cilantro;   
              - chopped, for garnish   
       
     Note:   
        
     You could add up some flavorful stock (up to 1/4 cup) to this recipe   
     and simmer for few extra minutes if you feel that its on the dry   
     side. This depends on how soft/watery your paneer variety is. You   
     might or might not need it at all.   
        
     Crumble up or roughly grate the paneer depending on how chunky you   
     like it. I just use my fingers to break little bits. Set aside. Peel   
     the boiled potato & finely grate it. Set aside   
        
     In a medium saute pan/kadhai, heat up the oil. If using mustard oil,   
     heat up until smoky & then let cool off for 2 minutes or so. Once the   
     oil has cooled, on medium heat add the onions and garlic, saute   
     until soft and starting to turn light brown, about 3 to 5 minutes.   
        
     Add the tomatoes next along with the green chiles. Also add the   
     turmeric powder and a pinch of salt. Cook until tomatoes soften and   
     you see oil separating on the sides. About 3 to 5 minutes.   
        
     Add the grated potato & ginger at this point along with kasuri methi.   
     Stir thoroughly and cook for another 2 minutes. You will start   
     smelling the aroma of ginger & methi.   
        
     Lower the heat and add the crumbled paneer next along with salt to   
     taste, garam masala & chaat masala, if using. Saute everything for   
     another 1 to 2 minutes on low heat until the paneer just about   
     softens, put the stove off. Add lemon juice and combine.   
        
     Serve warm garnished with cilantro with bread slices or paratha.   
        
     Recipe by sanjuro   
        
     Recipe FROM:    
       
   MMMMM   
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