PANEER BURJI
As you know, Paneer (Cottage Cheese) is frequently used in vegetarian cooking in India. It is widely appreciated by most families. Elsewhere in this blog, you will find recipes for Garlicky Chilli Paneer, Palak Paneer, and Paneer Chettinad.
In earlier years, I used to make Egg Burji often but these days since I have cut down on our intake of eggs, I make Paneer Burji. This can be served as a side dish with the main meal with rotis. You can also have it as a snack with toasts. This recipe is adapted from Paneer Burji by the noted cookery expert, Nisha Madhulika.
You can vary the spice level by adjusting the chilly powder to suit your taste. The advantage of this dish is that it can be made in a fairly quick time, especially if you have chopped vegetables handy.
Ingredients:
As you know, Paneer (Cottage Cheese) is frequently used in vegetarian cooking in India. It is widely appreciated by most families. Elsewhere in this blog, you will find recipes for Garlicky Chilli Paneer, Palak Paneer, and Paneer Chettinad.
In earlier years, I used to make Egg Burji often but these days since I have cut down on our intake of eggs, I make Paneer Burji. This can be served as a side dish with the main meal with rotis. You can also have it as a snack with toasts. This recipe is adapted from Paneer Burji by the noted cookery expert, Nisha Madhulika.
You can vary the spice level by adjusting the chilly powder to suit your taste. The advantage of this dish is that it can be made in a fairly quick time, especially if you have chopped vegetables handy.
Ingredients:
- Paneer, (Cottage Cheese), 200 gms
- Frozen Peas, 1/2 cup
- Large-sized Capsicum, 1
- Medium-sized Tomatoes, 2
- Cumin Seeds, 1/4 tsp
- Green Chilly, finely chopped, 1
- Ginger, grated, 1/2 " piece
- Turmeric Powder, a large pinch
- Coriander Powder, 1 tsp
- Chilly Powder, 1/4 tsp, or to taste
- Salt, to taste
- Oil, 1 and 1/2 tbsp
- Coriander Leaves, chopped finely, 2 tbsp + 1 tbsp for garnishing
Method:
Grate the paneer and keep aside
Chop the capsicum and tomatoes. Keep aside.
Finely chop the coriander leaves and keep aside.
In a thick-bottomed pan, add oil and when it gets heated add cumin seeds.
When it sizzles, reduce the flame and add chopped green chilly, grated ginger, turmeric powder, coriander powder
Saute the spices taking care that they don't get burnt
Then add the frozen peas, mix well, cover and cook on low flame for a couple of minutes
Once the peas are nearly cooked, add the chopped capsicum, chopped tomatoes and chilly powder
Add salt and mix well
Cover and cook the vegetables on low/medium flame for 1 minute, stir well and cook for 1 more minute
Now add the grated paneer, and 2 tbsp of the chopped coriander leaves and mix well so that the paneer and the vegetables gets well blended
Transfer the burji to a serving bowl and garnish with the remaining chopped coriander leaves
Serve hot with rotis, naans
Grate the paneer and keep aside
Chop the capsicum and tomatoes. Keep aside.
Finely chop the coriander leaves and keep aside.
In a thick-bottomed pan, add oil and when it gets heated add cumin seeds.
When it sizzles, reduce the flame and add chopped green chilly, grated ginger, turmeric powder, coriander powder
Saute the spices taking care that they don't get burnt
Then add the frozen peas, mix well, cover and cook on low flame for a couple of minutes
Once the peas are nearly cooked, add the chopped capsicum, chopped tomatoes and chilly powder
Add salt and mix well
Cover and cook the vegetables on low/medium flame for 1 minute, stir well and cook for 1 more minute
Now add the grated paneer, and 2 tbsp of the chopped coriander leaves and mix well so that the paneer and the vegetables gets well blended
Transfer the burji to a serving bowl and garnish with the remaining chopped coriander leaves
Serve hot with rotis, naans
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