Paneer burji is one of the simple and easy paneer recipes with an amazing taste when served with Indian flatbreads. You can use the leftover burji to prepare grilled sandwiches or as a stuffing in parathas or can be stuffed within a roti or chapati with some chopped onions, capsicum and make paneer burji Frankie or rolls.
Ingredients
1 cup crumbled paneer
1 tblsp oil
1 onion finely chopped
1 finely chopped tomato
2 tblsp finely chopped capsicum
1 green chilli finely chopped
1/2 tsp ginger garlic paste
1/2 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp turmeric/ haldi powder
1/2 tsp Kasuri methi
Chopped coriander leaves
1/2 tsp lemon juice
Procedure
Heat oil in a pan, put chopped onions and fry till they turn slightly golden brown
Add ginger-garlic paste, saute for 2-3 mins
Now add the chopped tomatoes and saute till they turn mushy and soft
Add chopped capsicum, a little salt and cook for 5 mins
Now its time to add the spice powders one by one
Put red chilli pdr, haldi, garam masala pdr, and roast on a low flame for 2 mins
Add the crumbled paneer, salt to taste and Kasuri methi and mix gently without mashing the paneer
Sprinkle 2-3 spoons of water and cook on a low flame until the paneer gets cooked well
Dont overcook the paneer as it turns hard and chewy
Mix gently and make sure everything is combined well.
Turn off the flame and garnish with chopped coriander leaves and lemon juice
Serve hot with chapati or phulkas.
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