Tuesday, 28 February 2012

Paneer Burji (Scrambled Cottage Cheese)

Another Paneer dish, which is easy to make....
wondering why I am posting another paneer dish so soon, cause I know most of us love Paneer especially kids.
I remember having this dish, every other day in the Punjabi Dhaba near my workplace in 2003-2004.
We were a big group of collegues who used to haunt this place for buttery aloo paratas which were served with Paneer Burji.
On one such days, I ventured into their tiny kitchen to see how this was made.
They used lot more chillies than I have done in the recipe, but trust me it tastes great even with those extra green chillies.


Paneer / Cottage Cheese - 200 gms
Onion - 1 medium
Tomato - 1 medium
Green Chillies - 2
Ginger - 1/2 inch piece
Garlic - 1 flake
Cumin/Jeera - 1tsp
Red Chilli Powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Ghee/Olive oil - 1 tbsp
Coriander leaves
Mint leaves
Salt to taste

Crush Paneer into bite sized uneven pieces.
Finely chop onions, tomatoes, ginger, garlic and green chillies and keep separately.
Heat oil/ghee in a kadai/frying pan.
Add cumin seeds and allow to splutter.
Immediately add ginger, garlic and green chillies and fry lightly, then add onions and fry till translucent and lightly golden.
Then add all the spice powders, salt and after abt 10 secs add the tomatoes and fry till the ghee/oil begins to separate.
Then add the paneer and fry for abt 5 mins.
Do not add water at any point during cooking.
If you are having difficulty in mixing the paneer, add lil ghee or olive oil but not water.
Garnish with chopped coriander and mint leaves.
Serve hot with rotis or Aloo parata.

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