Paneer Burji

If you are frequently preparing paneer butter masala or matter paneer at home and looking for a variation in the paneer side-dish, Paneer Burji could be a good choice for you. This is a nice tasty side-dish for any Indian bread (like chapathi/paratha etc) made with grated paneer and spices. This dry dish is a vegetarian “Egg Burji” as it resembles the egg burji but is made purely with paneer. You can prepare paneer at home or use store bought paneer (frozen paneer) for this recipe. I have used frozen paneer and hence explained how to thaw and use the frozen paneer in your preparation.

Health benefits of Paneer:

1.  Paneer is a good source of calcium, which helps build strong bones and teeth, and also prevents osteoporosis.
2.  Paneer is a good source of protein and it reduces cancer risk.
3.  Paneer can prevent stomach disorders and even help with your bones as you get older, especially in women.
4.  It also helps in lower, back and joint pain.

To soften and grate Paneer:

1. Add frozen paneer to boiling hot water and keep aside closed for 1/2 hour until it turns very soft. Drain the hot water and wash it once in cold water and drain any water completely. Now, soft Paneers are ready.
2. Grate the soft paneer’s using grater or by crushing them to small pieces by hand, whichever is easy for you.

Ingredients:

Paneer - 1 Cup (Grated or crushed)
Onion – 1, chopped to fine pieces
Tomato – 1, chopped to fine pieces
Garlic pods – 4, chopped to fine pieces
Ginger - 3/4 tsp, chopped to fine pieces
Green chillies - 4 chopped to fine pieces
Coriander leaves - 2 tsp, chopped to fine pieces
Kasoori Methi leaves - 1 tsp crushed
Red chilly powder - 3/4 tsp
Coriander seeds - 3/4 tsp
Cumin seeds - 3/4 tsp
Turmeric powder - 1 tsp
Salt - 2 tsp
Oil - 4 to 6 tsp

 

Method:

1. In kadai/non-stick pan, add 3 tsp of oil and when it gets hot, add the finely chopped ginger, garlic and green chillies and fry until the garlic starts turning light brown.

2. Add the chopped onion and saute until onions start turning light brown.

3. Add the chopped tomatoes and fry until the tomatoes turn mushy.

4. Add all the powders - red chilly powder, coriander powder, cumin powder, turmeric powder and salt and mix well. At this stage, add another 2 tsp of oil , if the pan bottom starts to get sticky, and mix well and cook covered on low flame for about 3-4 minutes, until the powders gets coated well with the mixture.

5. Remove the pan  lid and add crushed kasoori methi leaves and mix and cook for another 2 minutes.

6. Add the grated/crushed paneer and mix well and cook covered on low flame for another 3 minutes.

7. Open and garnish with coriander leaves and mix well and then remove.