Paneer Burji / Scrambled cottage cheese in Indian Spices

Paneer Burji or scrambled cottage cheese in Indian spices is one of those hassle free Indian dishes , that requires no soaking of cashews or grinding of the masalas. Its simple , pop some random vegetables along with onion , scramble a generous amount of paneer on it , Voila!! Your paneer burji is ready.

This dry dish makes for a great accompaniment with Butter roti or Phulkas.

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Summary

  • Cuisine: north indian
  • Style of Preparation: North Indian
  • Yield: 4
  • Course or type: side dish
  • Cooking Technique: Sautéing
  • Preparation Time: 5 minutes
  • Difficulty: easy
  • Cooking Time: 10 minutes

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Ingredients

Shredded cottage cheese / paneer 200 grams
Rice bran oil / any cooking oil of your choice 3 tsps
Cumin seeds / jeera 1 tsp
Green chillies (slited vertically) 2
Big onion (finely chopped) 1
Ginger garlic paste ¼ tsp
Big tomatoes (finely chopped) 2
Salt To taste
Turmeric powder ¼ tsp
Red chilly powder ¼ tsp
sugar ¼ tsp
Garam masala 1 tsp
Green bell pepper (capsicum) ½ (finely chopped)
Chopped coriander leaves For garnish

 

Steps

  1. Shred the cottage cheese , finely chop the onion , tomatoes and green capsicum / bell pepper. Keep these ready.
  2. Take a wok , on medium heat , add rice bran oil. Once the oil gets heated add cumin seeds / jeera . After the jeera crackles add 2 slit green chillies. Saute this with finely chopped onion and ginger-garlic paste. The onion should change color or become translucent and the raw smell of the ginger-garlic paste should go. This will take about 2 minutes , continuously saute this to avoid browning of the onions.
  3. Now add the finely chopped tomatoes and saute them. Add all the powder ingredients (salt , turmeric , red chilly powder , sugar , coriander-cumin powder , garam masala) and saute these until the tomatoes become soft and it’ll start leaving out oil on the sides.
  4. Now add the chopped bell pepper / capsicum and saute this for about 1 minute. The bell pepper should be just about tender and at the same time it needs to be crunchy.
  5. Switch off the heat and add the shredded paneer and mix them evenly. Garnish it with chopped coriander leaves and serve it hot.

 

NOTE :

For coriander-cumin powder , dry roast about 2 tbsps of coriander and cumin in a wok and grind this to a fine powder. You can use this powder for all types of North Indian dishes. This acts as a great substitute for garam masala. In case if you do not have garam masala just add an extra spoon of this powder into any gravy or dry dishes.

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