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…
- 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)
- 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.