Wednesday, 24 December 2014

Mutter Paneer Burji


Paneer Burji was introduced to me by my friend Ajay who is from Himachal. One day he brought it for lunch and asked me to taste and guess what it was. It looked like Egg burji but tasted different. He said it was Paneer. From that time I make it often and love the texture and taste. The result is best with homemade paneer.
Adding mutter to paneer burji will add some volume and beautiful color.

·         Paneer – 1 cup
·         Green peas – ¼ cup (As much as u prefer, but don’t make it too dominating)
·         Onion – 1 medium size – finely chopped
·         Green Chili – 1 - roughly chopped
·         Coriander leaves – 2 tbsp - finely chopped
·         Oil – 1 tsp
·         Salt – to taste

·         Red chili powder – ½ tsp
·         Coriader powder -½ tsp
·         Jeera powder – ¼ tsp
·         Turmeric powder – ¼ tsp
Crumble the paneer. Since it is homemade it is easy to crumble with hands. If you have bought a store bought paneer then grate it.
Finely chop onion and coriander leaves.
Cook green peas till soft with help of little water. Keep it aside.

 Heat the Kadai/ wok, add oil.
Once heated add finely chopped onions. Don’t brown it too much, leave it lil crunchy.
Add the spices mentioned. Mix well.
Add the cooked green peas and chilies and sauté for a minute.
Change to low heat, add the paneer and mix well. Add salt as per taste. As a Final touch, add the chopped coriander leaves.
Serve it with rotis. You can also stuff them in bread and make it a sandwich. 


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