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Paneer Burji

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
Print Recipe

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.