Paneer burji is one of the easiest dishes I have ever made. It has the most basic ingredients and goes well with just about anything- rice, roti, bread, anything! It’s my go-to dish when there is excess milk at home. I curdle it by adding lemon juice to boiling milk, wait for the whey to separate and strain it once I see the transparent liquid and the solid paneer fully separated.
Start off by adding mustard to oil in a saucepan. once it starts to crack, add the chopped onions, chili, and garlic. Saute for 3-4 minutes.
Once the onions become translucent, add in the tomatoes followed by the cumin, chilli powder, turmeric, and salt. Close the pan with a lid and let it cook for some time. You can add some water if the tomatoes weren’t ripe enough.
Switch off the flame, add the grated paneer, lemon juice and coriander and mix well. Close the pan with the lid again and let the residual heat cook the paneer. Serve
Recipe:
Ghee- 2 teaspoons
Grated Paneer- 1.5 cups
Mustard- 1 teaspoon
Onion- 2 medium, chopped
Tomato- 1 Large, chopped
Green chilli- 2, chopped
Garlic- 10 cloves, sliced
Cumin- 1 teaspoon
Coriander powder- 1 teaspoon
Chilli powder- 2 teaspoons
Turmeric- 1/2 teaspoon
Coriander leaves- for garnish
Lemon juice- 1/2 to 1 (as per preference)
Salt- to taste
- Start off by adding mustard to oil in a saucepan.
- Once it starts to crack, add the chopped onions, chili, and garlic. Saute for 3-4 minutes
- Once the onions become translucent, add in the tomatoes followed by the cumin, chilli powder, turmeric, and salt. Close the pan with a lid and let it cook for some time. You can add some water if the tomatoes weren’t ripe enough.
- Switch off the flame, add the grated paneer, lemon juice, and coriander and mix well. Close the pan with the lid again and let the residual heat cook the paneer. Serve
-ISHANI SHENOY- 