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Welcome spring with this Akuri recipe


Prepare for spring with this lightly spiced Akuri recipe by SodaBottleOpenerWala chef manager Anahita Dhondy

Anahita Dhondy, Chef Manager at the Parsi themed restaurant SodaBottleOpenerWala takes us through a step by step guide to making Bharuchi Paneer Akuri.  ‘Akuri’ is a Parsi term that is used in the context of egg bhurjee. In this case, Anahita has replaced the egg with paneer for a lighter feel that is perfect for the spring season. Check her recipe for Falooda here.
Read through for the step by step recipe.

The Bharuchi Paneer Akuri recipe by chef manager Anahita Dhondy of SodaBottleOpenerWala.


-        Chopped onion and tomatoes- 100 grams
-        Paneer (grated)- 150 grams
-        Coriander powder- 1 gram
-        Degi mirch- 1 gram
-        Haldi- 1 gram
-        Butter- 15 grams
-        Fried cashewnut- 8 grams
-        Chopped coriander- 1 gram
-        Salt- to taste
-        Sambhar masala- 1 gram
-        Chopped garlic- 10 grams


1.     In a pan, add oil, add garlic and green chillies then sauté the onion and brown nicely.
2.     Add the masalas, and cook the onions. Then add the tomatoes and cook the mixture.
3.     Add the coriander and then the grated paneer. Add salt to check seasoning.
4.     Lastly add the fried cashewnuts and the butter.
5.     Toss well, garnish with onion rings and fresh coriander sprigs.


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