Paneer burji
Paneer burji gives the warmth and richness of North Indian cuisine, making it a favourite among locals and a delightful discovery for those exploring the diverse flavours of Indian food. Northern India has a strong tradition of dairy farming. The milk and its products play a crucial role in the daily diet. Paneer, being a versatile dairy product, has become an integral part of various dishes in this region. You can crumble, cube, or grate it, making it adaptable to various cooking methods and styles.
Preparation
The preparation of paneer burji involves sautéing crumbled paneer with onions, tomatoes, and a blend of spices. It is a quick and easy dish, making it a popular choice for a fast and flavourful meal. The addition of vegetables like bell peppers, corn or peas can further enhance the taste and nutritional value of this dish. Feel free to experiment with the vegetables based on your preferences and what is available at your end. Combining different vegetables not only enhances the taste but also makes the dish more visually appealing and nutritionally diverse. The key to achieving the authentic taste of paneer burji is to ensure that the quantity of paneer is prominent compared to the vegetables. Paneer is the star ingredient in this dish, and its crumbly texture and mild flavour should be distinct. I used home-made paneer here for this recipe.
Paneer burji is often enjoyed with traditional flatbreads like chapati or paratha. It is a popular breakfast option, providing a protein-packed start to the day. This versatile dish can be served as a side with rice or used as a filling for various bread-based snacks. Let’s dive into this delightful recipe.
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If you’re in the mood for another quick and easy dish, try my Egg Capsicum Stir Fry! It’s a deliciously simple recipe that comes together in 15 minutes.
Paneer burji
Ingredients
- 300 grams of crumbled/grated paneer
- 1 onion
- 1 tomato
- 1 capsicum/bell pepper
- 1 tsp ginger-garlic paste
- 2 tsp Kashmiri chilly powder
- 1 tsp chilly powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp oil
- ¼ cup water or as needed
- Salt
- 1 tsp kasuri methi crushed
- Coriander leaves for garnish
Instructions
- Heat oil in a kadai over medium heat.
- Add the finely chopped onion and sauté until they turn golden brown.
- Stir in the ginger-garlic paste and cook till the raw smell disappears.
- Toss in the chopped tomato and cook until they turn soft.
- Add the spice powders (chilly, Kashmiri chilly, turmeric, garam masala) and mix.
- Add water and cook this well for another 5 minutes.
- Add the chopped bell pepper and cook for 2-3 minutes until they are tender.
- Add the crumbled/grated paneer, crushed kasuri methi leaves and combine everything well.
- Season with salt and cook for another 2-3 minutes, allowing the paneer to absorb the flavours.
- Garnish with fresh coriander leaves for a burst of freshness.
- The Paneer Bhurji is ready to be served! Enjoy it with chapati, paratha, or as a filling for sandwiches.
Notes
Frequently asked questions
Paneer Bhurji is a popular Indian dish made from crumbled paneer (Indian cottage cheese) sautéed with spices, onions, tomatoes, and sometimes vegetables. It’s quick and easy to make, often served with roti, paratha, or bread.
You can crumble paneer with your hands or grate it using a coarse grater. If the paneer is too hard, soak it in warm water for 10-15 minutes to soften it before crumbling.
Yes, store-bought paneer works well. Just ensure it’s fresh and soft. If it’s too firm, you can soak it in warm water to make it softer before using it.
You can add a variety of vegetables like bell peppers, peas, carrots, or spinach. Simply sauté them along with the onions and tomatoes before adding the paneer.
You can serve them with paratha, roti, naan, or even as a filling for sandwiches or wraps. It also goes well with toasted bread as a quick meal.
To make it spicier, you can increase the quantity of green chilies or red chili powder, or add a pinch of garam masala for an extra kick of heat.
You can store them in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan before serving, adding a splash of water to refresh it.
Yes, you can use frozen paneer. Just thaw it completely before crumbling it. You can soak it in warm water for 10-15 minutes after thawing to make it softer.
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Tried this recipe today, and it turned out as tasty and as quick as promised! Perfect for a busy weeknight.
Glad to hear that you tried the recipe and enjoyed it!