Although you are only aware of the recipe for making paneer bhurji, let us provide you with some simple ingredients to enhance its taste. Simply adhere to our advice.
At home one or two times every week, several paneer preparations are made and consumed including plain paneer, Shahi paneer, matar paneer and paneer masala. Nowadays it is not just vegetables that can be made out of paneer. Rolls, pakoras or paneer momos are enjoyed by the consumers.
Paneer is a delicious food that has also been linked to several health benefits. Some women only use paneer in preparing meals since they know paneer dishes are good for their health.
Paneer is prepared every week for one reason or the other and that is why there is always a paneer dish ready. One week Shahi Paneer could be prepared while the next week might see Paneer Bhurji being cooked. People can at least make Shahi Paneer if not the latter dish that requires certain skills. The tips given by us could help someone if they find themselves in such a predicament.
Choose fresh paneer
The freshness and taste of paneer bhurji is crucial. When paneer is stored for a long time in storage, it might become sour , hence it’s necessary to take heed to the texture , otherwise you will be in a lot of trouble.
People normally use acid substances like olive or lemon juice to curdle milk when preparing paneer food. If you normally do this , be aware that the correct amount of acid needs to be used in curdling paneer.
Use finely chopped vegetables
Paneer is cooked by cutting it in the bhurji; However big vegetables may seem useless when chewing on them. Again, the flavour would be rather tasteless. In this context, you need to make sure your vegetables are chopped really small.
Cook it thoroughly and only after cooking add paneer. Let it cook properly. Otherwise all that will remain will be some steam with paneer.
Pay attention to the amount of oil
Bhurji looks like a lot, but once you cook it, the volume considerably reduces. In this context, individuals making Bhurji should be mindful of the quantity of oil, spices as well as curd applied. When more than necessary is made, the Bhurji tends to be one-sided with high oil content.
When you find yourself in such a context, make sure you think about the amount of oil you are going to use so that you neither use less nor more. This way, you will gain immensely.
Enhance the taste with curd or cream
A large number of individuals often mistakenly believe that gravy is made using either curd or cream whereas the actual situation is contrary. Additionally, curd can be used to boost the taste of various dishes including bhurji
Add cream to remove its dryness; or simply serve it by throwing it on top with ease; just ensure you are moderate in its quantity.
Dried fenugreek will work
Add to improve taste and fragrance as well by using dried fenugreek. Fenugreek can be used either while making or when serving it in dried form.
Search no more. You will get dried fenugreek in the market, else you roast fresh fenugreek in the oven, then dry it.
