Paneer Burji

I proclaim to love simple recipes and I do! I like recipes that aren't complicated or too time-consuming.

Having said that, I do have a tendency to overlook recipes when it appears to be too simple (if I can put an eye-roll emoji here, I'd put it here)!

So, this recipe belongs to one such category. Paneer is something that I used to cook regularly. If you search here, you can see a number of Paneer recipes and you'll notice it's mostly gravy recipes.

However, for the past year or so, I haven't cooked Paneer. I cannot figure out any particular reason, it just didn't happen. Since I was making Paneer after a long gap, I wanted it to be special and was looking at some rich gravy-based recipes.

In the end, I made this super simple, quick, and easy recipe. It hardly took any time and the flavor was really good! To be honest, I was quite surprised (in a good way) how it turned out. I was in a hurry and wanted to make something quick with the defrosted paneer so that it won't be wasted.

Well, I kinda feel bad now for overlooking this simple recipe in favor of all those rich gravy-based ones. I do hope you will also enjoy this lightly spiced yet high on flavour Paneer Burji.

Here is the recipe…

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Paneer Burji

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Course: Appetiser, Starter, Veg Appetiser, Veg Starter
Cuisine: Indian, Indian Street Food, North Indian
Keyword: Easy Veg Recipes, easy paneer recipes, quick veg recipes, easy veg sides
Author: Maria Jose Martin

Ingredients

  • 200 gms Paneer (crumbled (refer notes))
  • 1 medium Onion (chopped)
  • 1/2 – 1 tsp, each Finely chopped ginger & garlic
  • 1-2 Green chilli (slit lengthwise)
  • 1 – 1.5 tsp Kashmiri chilli powder
  • 1/2 tsp Turmeric powder
  • A pinch Cumin powder
  • 1 small – medium Tomato (chopped)
  • 1-2 tbsp Chopped coriander leaves
  • 1-2 tsp Ghee
  • 1 tbsp Oil (I used coconut oil)
  • Salt

Instructions

  • Heat oil in a wide pan. Add chopped onion and cook till it caramelises.
  • Add chopped ginger & garlic and green chilli. Cook for 2-3 mins or till the raw smell goes.
  • Add chopped tomato, salt and cook till it becomes soft.
  • Add turmeric, chilli and cumin powder. Cook for 2-3 mins or till the oil starts appearing. Add 1 tbsp of hot water to bring everything together.
  • Add crumbled paneer and half of chopped coriander leaves. Mix until the paneer is incorporated well with the masala.
  • Drizzle the ghee and increase the heat to high. Cook for 1-2 mins, until it's almost dried and bits of paneer is caramelised. Remove from fire.
  • Sprinkle the rest of the chopped coriander leaves and serve with rice or roti.

Notes

I used frozen paneer. I thawed the paneer and then crumbled it.
You can also use this as a sandwich filling or it can also be served along with toast. 
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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