Bhurji is something we normally don’t make in a gravy . Its usually a dry subzi . But my style is made in a tomato gravy .
Moreover I add little milk to it which makes it super soft .
Do give it a try .
You need :
250 gm – Cottage cheese , crumbled
1 tbsp ghee
2 tsp oil
125 gm Onions , chopped
1 tsp Jeera
10-15 curry leaves
300 gm Tomato , puree
50 gm Ginger garlic Green chilli paste Or Hirwa watan ( Recipe in Saoji Mutton Rassa )
½ cup Milk / cream
½ tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Everest Kitchen king masala
Mint / Kasuri methi for flavor.
How to :
In a pan , take the oil and ghee . Add in the jeera and curry leaves .
Once it splutters , add in the onion . Once it starts browning on the edges add in the ginger garlic green chilli paste . Add in the dry spices too. Sauté for a min . Add in the mint or the kasuri methi .
Add in the tomato puree . cook till oil seperates .
Now add in the cottage cheese and stir it well .
Add the milk and lower he heat . Cook till the milk is absorbed and it is semi dry.
P.s : If u are using hirwa watan instead of ginger garlic and green chilli paste , u dont need to add kasuri methi or mint leaves . It’s a good flavor in itself .
If u don’t have Everest kitchen king masala , u can use any subzi masala or even a pinch of garam masala will do .
Bon Appetit !
