Ke Paneer Burji Recipe| Paneer Burji Dry Recipe| How To Make Paneer Burji At Home F

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Paneer Burji Recipe| Paneer Burji Dry Recipe| How To Make Paneer Burji At Home

 Paneer burji recipe with step by step photos and videos.

Paneer burji is a simple and aromatic North Indian Side dish. Its main ingredients are paneer, onion and tomatoes. An easy and delectable dish for chapati, roti and rice. Today, let us have the paneer burji recipe. 

    What is paneer burji?

    Paneer burji is an aromatic Indian side dish made with the Indian cottage cheese, paneer. Paneer means Indian cottage cheese and the word burji translates to scrambled. So paneer burji can be defined as scrambled paneer with spices. 

    Is paneer burji is vegan?

    No, traditional paneer burji is not at all a vegan dish. Paneer or Indian cottage cheese is a diary product which means paneer is the milk solids extracted from the cattle milk. But you can make vegan paneer burji by replacing the paneer with tofu. Tofu is a paneer like product extracted from soya bean. Taste and texture will be slightly different, but if you like to try it.

    How to make paneer burji?

    Paneer burji and its preparation vary from place to place. You can experience the difference in its taste, texture and flavor at various places of India.  Today, I am sharing one of the simplest and easiest form of paneer burji with ready-made or store bought paneer. Remember, paneer burji taste best when prepared with homemade fresh paneer. I have made a post on this subject a month before, if you are interested, please visit here. Let us see the ingredient list and preparation in the following section.

    Paneer burji-Serving options

    Paneer burji is actually a highly versatile dish. It can be served as a side dish for chapati, rice or roti. It can also be filled with sandwiches, samosas and puff pastries. You can make paneer burji filled kathi roles and dosa. 

    Paneer burji - Expert tips

    1. The taste of paneer burji depends on the quality of paneer. Homemade paneer is the best option, otherwise use any good brand of paneer available in your locality. I used Milky mist paneer for this recipe.  
    2. The spices determines the taste of this dish. Paneer has a bland taste actually. You can try any spices of your choice. In addition to the spices in the ingredient list, you can add some chat masala also.
    3. While choosing tomatoes, never take over ripe ones. The tomatoes should be ripe, but not softer. As soon as the paneer comes in contact with heat, it softens. In order to get some crunchiness in our dish, we have to keep the tomato half cooked and crunchy.
    4. Remember, overcooking of the paneer will force the oil to ooze out, leaving the paneer hard and tasteless.

    Paneer Burji Recipe | Paneer Burji Dry Recipe | How To Make Paneer Burji At Home

    Spicy and tangy Indian cottage cheese

    Preparation time: 10 minutes| Cooking time: 10 minutes | Total time: 20 minutes


    • 400 gm paneer
    • 1 medium sized onion, peeled and finely chopped
    • 3 medium sized ripe tomatoes, finely chopped
    • 1 tbsp garlic, peeled and finely chopped
    • 1 tbsp ginger, peeled and finely chopped
    • 1 to 3 green chilies, finely chopped
    • 1tsp to 1.5 tsp cumin seeds
    • 1/2 tsp turmeric powder
    • 2 tsp chili powder or chili powder to taste
    • 1.5 tsp coriander powder
    • 1 tsp garam masala
    • 1 tsp kasoori methi
    • 2 tbsp coriander leaves chopped
    • Salt to taste
    • 1 tbsp butter
    • 1 tbsp oil

    How to Make Paneer Burji - Video

    Paneer Burji With Step By Step Photos

    1. Heat one tablespoon oil and one tablespoon butter in a pan. You can use any odorless oil of your choice. I used sunflower oil today. Keep the pan over low flame.

    2. When the butter melts, put one teaspoon cumin seeds. If you love the flavor of cumin, add a little bit more, 1.5 teaspoons.

    3. The cumin will start crackling immediately. When the crackling sound stops, put one tablespoon finely chopped ginger and one tablespoon finely chopped garlic. 
    4. Sauté over medium heat till the ginger and garlic turns aromatic and half done. 
    5. Put onion and green chilies. Increase the flame and sauté till the onion turns soft and translucent.

    6. Put turmeric powder, chili powder, coriander powder and garam masala. 

    7. Cook over low or medium flame for a few seconds, with continuously stirring so as the raw smell of spices leaves. 
    8. Add tomatoes, finely chopped. I used three medium sized tomatoes, but you have to adjust the amount of tomatoes to your taste. Do a taste test and then add. The sour taste of tomatoes should never overwhelm the taste of other spices.

    9.  Mix well.

    10. Cover with a lid and cook over low or medium flame for one or two minutes till the tomatoes are partially done. Never overcook the tomatoes. 
    11. Reduce the flame to low. Put paneer and salt to taste. 

    12. Gently break and mix it with the spices. You can also grate the paneer if you want. But I don't think grating the paneer is necessary as the paneer will turn soft as soon as the heat enters. Then you can easily crumble it with your spoon. 

    13. When the paneer is crumbled and mixed with the spices, add garam masala.
    14. Further put kasoori methi. Mix well and do a taste test and add salt or chili powder if necessary. Switch off the flame.

    15. Put finely chopped coriander leaves and mix well. The Paneer burji is ready to serve. 
    16. Serve with chapati, roti or rice. Enjoy.

    Happy cooking


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