“Sumptuous Vegetarian Indian Brunch Feast: Delectable Paneer Bhurji and Crispy Potato Pakoras”

Allergens

Dairy (Paneer), Gluten (wheat flour may be used instead of besan)

Ingredients

• 1 cup paneer (cottage cheese), cubed
• 2 medium potatoes, peeled and diced
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 3 green chilies, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp cumin seeds
• 1/4 cup besan (chickpea flour) for pakoras
• Salt, to taste
• Oil for frying and cooking

Instructions

1. In a large pan, heat oil and add cumin seeds. Once they sizzle, add the onions, green chilies, and tomatoes. Sauté until the onions turn golden brown.
2. Add turmeric powder, red chili powder, coriander powder, and garam masala to the pan. Stir well and cook for a minute.
3. Add the cubed paneer and stir gently to coat it with the spices. Cook for 4 5 minutes until the paneer is golden brown.
4. In another bowl, mix the diced potatoes with chickpea flour, salt, and enough water to make a thick batter. Heat oil in a separate pan for frying the pakoras.
5. Drop spoonfuls of the potato mixture into the hot oil and fry until they turn crispy and golden brown. Remove and drain on paper towels.
6. Garnish the Paneer Bhurji with fresh cilantro and mint leaves, and serve it alongside the Crispy Potato Pakoras for a complete vegetarian Indian brunch feast.

Chef’s Insight

The balance of spices and flavors in this recipe makes it a perfect brunch option for vegetarians and non-vegetarians alike. Feel free to adjust the spice level to your preference.

Notes

For a vegan alternative, replace paneer with tofu and adjust seasoning as needed.