Its hard being the only plant-based eater in the house. No matter what recipe I try, I have left overs, sometimes for 2 or even 3 meals. So I have to sometimes innovate and make-over said leftovers into new dishes. Yesterday morning, I had HH Tofu Scramble, or a modification of it, for my Cheesy Tofu on Toast version. The leftovers served as my side-dish last night, and were transformed into Mutter Paneer Bhurji, which literally translates into Peas & Paneer Scramble
Paneer (Hindi: पनीर) is a fresh cheese common in the Indian sub-continent. There is documentation in ancient scriptures that show it was used as far back as 3000 BC. It is, of course milk-based, and is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Unlike many cheeses in the world, the making of Paneer does not involve Rennet as the coagulating agent, thus making it a lacto-vegetarian vegetarian food. It is often considered a rich source of milk protein in India. It is generally unsalted and takes on the flavors of the spices and vegetables it is cooked with. For a plant-based person, firm Tofu serves as an excellent replacement.
|Mutter Paneer Bhurji|
Prep Time: 10 min with leftover Tofu Scramble. 20 minutes with fresh Tofu.
Ingredients & Directions: Follow the HH Tofu Scramble recipe and set aside. Line a separate skillet with just a small amount of water or Vegetable broth, and add thinly sliced onions and diced tomatoes and just a small sprinkle of salt. Saute until well caramelized. Then add about 1/2 cup of frozen pea and another splash of vegetable broth. Cook until peas are done. Mix in tofu scramble and toss well. Allow the dish to simmer for a couple of minutes to allow the flavors to blend together. Serve with fresh warm Chapatis.