Milk’s best gift to Vegeterians…. Protein rich Paneer / Farmer’cheese

Paneer Burji, paneer, veg burji

Paneer can be used in variety of ways one of which is to make yummy Paneer Burji

As always, I am going to start the post by explaining the title of the post and background of the main ingredient. Ofcourse the explanation is only for people who are not well versed with Indian Dishes names. So here we go…

The main ingredient is Paneer. Many of you may know it as Cottage cheese or farmer’s cheese. Paneer is made by curdling of milk. Infact it is so easy to make that one can prepare it at home also.

Paneer is an essential ingredient in many vegetarian dishes in India. It is also a great source of protein. If at all you ever come to India, you will see that it is used as great substitute of Chicken. Yeah… you read it right.  This is because there are a large number of vegetarians in India. So Chicken roll becomes Paneer roll, Chicken kebabs become Paneer kebabs, Chicken tikka becomes Paneer tikka, so on and so forth.

The impact of Paneer is so much that even McDonalds serves “Paneer Wrap” and Subway offers “Paneer Tikka” sandwich to attract Vegeterian customers.

And rightly so because paneer can be used in variety of ways one of which I am explaining further.  Here also paneer is substituting my favourite ingredient of all times… EGG. Egg Burji is a famous side dish amongst people who eat egg and yet again paneer has paved its way in this Dish.

This dish is very simple to make and believe me the end result will make you lick your fingers…hehehe.

Ingredients:

250 grams paneer (crumbled by hand)

3 tablespoon oil

1 medium sized finely chopped onion

1 – 2 tablespoon green chilli, garlic and ginger paste

1 large finely chopped tomato

1 teaspoon red chilli powder

1 teaspoon garam masala

1 teaspoon mustard seeds

1 teaspoon cumin seeds

Finely chopped coriander

Salt to taste

How it is done:

Heat the oil on a pan. Once the oil is hot enough put the mustard seeds and cumin seeds. After they start to crackle, put the chopped onion.

onions, green chilli, ginger garlic paste

Once the onions become translucent add the green chilli, ginger and garlic paste.

I used 2 dark green chillies, 1 inch ginger and approximately same amount of garlic cloves. Put some salt and 1 tablespoon water and blend. The resultant paste was more than what we require for the recipe. So you can also do what I did. Refrigerate it and use in some other recipe.

Returning back to the recipe, sauté the onions and the paste till the oil separates.

Now add the chopped tomato.

Let the tomato cook till it becomes tender. Add the chilli powder and garam masala. Chilli powder will give the recipe the required colour and garam masala will add flavor. Just make sure you use a good quality garam masala. Every garam masala which is available in the market contains different measures of variety of spices.

Onions and Tomatoes Paste

It looks like a paste after the tomatoes become tender and melt.

It’s the main ingredient of the recipe. Always taste the paneer before buying it. It should be soft and not be sour in taste.

paneer

Paneer before and after crumbling

Now add the crumbled paneer and salt and mix well. Garnish with coriander. It adds flavor and also the lovely green colour.

Its important not to keep paneer on the pan for more than 4 to 5 minutes. Otherwise it will become stiff. Please add some water, if it becomes a little dry. I like to keep my paneer burji little moist. In this way it is juicy and also the paneer stays soft.

paneer burji, paneer, veg burji

Paneer Burji in Pan

And thus the lip smacking Paneer Burji is ready. Serve it with hot rotis or buttered flat bread. Interestingly you can use this burji and make a Paneer roll as per your liking. It still tastes amazing.

Enough from me now, prepare this delicious recipe and send your comments. 😀

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