Paneer Burji Recipe – Easy Paneer Recipe2012-07-12
- Yield : 250 gms
- Servings : 3
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 35m
While I am updating the Paneer Burji recipe, I am remembering about the lunch break at my office with colleagues. This wonderful, simple and tasty vegetarian recipe is shared with me by one of my North-Indian colleague.
- Crushed Paneer (Indian cottage cheese) - 250 grams
- Mustard seeds - 2 pinch
- Onion finely chopped - 1 big
- Tomato chopped - 1 big
- Green Chilli finely chopped - 5
- Curry leaves - 5
- Turmeric powder - 1/4 tbsp
- Salt to taste
- Ghee or vegetable oil - 2 tbsp
Heat oil in a pan and splutter the mustard seeds.
Saute the onions till translucent once the mustard finishes spluttering.
Then saute tomato, green chilli and curry leaves.
Once all the ingredients are sauteed well add turmeric powder and stir for 3 minutes.
To this gravy add crushed Paneer, salt to taste and mix well. Allow the paneer to cook for 6 minutes in low flame with lid closed.
If water ooze out from paneer, open the lid, then increase flame and evaporate water by constantly stirring the Paneer.
Now switch off the flame and serve your yummy paneer Burji with roti.
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