I came across this wonderful recipe in The Chak le India Cookbook and decided to try. You can try the recipe as it is if you wish for a
mildly flavoured burji. Since we like
our burjis to be more flavourful and spicy, mom suggested reducing the quantity of paneer by half.
The burji came out wonderful and tasted delicious with rotis.
Recipe courtesy: The Chak le India Cookbook
Serves: 2
Ingredients
200 gms paneer (original recipe called for 400 gms)
1 tsp refined oil
1 tbsp butter
¼” cassia stick (cinnamon)
1 medium onion finely chopped
½” ginger finely chopped
½ tsp turmeric powder
1 tsp coriander powder
½ tsp salt
1 large tomato finely chopped
¼ tsp sugar
2 green chillies finely chopped (we used them as it is
without chopping and added 3/4 tsp of red chilli powder as well)
½ tsp dried mango powder
To complete the dish
Juice of ½ lime
3 tbsp chopped coriander leaves
1 tbsp butter
Method
Crumble the paneer and set aside. Then heat oil in a pan,
and add butter. Allow the butter to melt and add cumin seeds and cinnamon. Next add
onions and saute for a few minutes till light golden. Now add ginger and saute till it turns soft.
Next add turmeric powder, red chilli powder, coriander powder, salt and saute till
well coated. Next add 1/2 cup water and cook for a few minutes till oil rises to the surface. Then add tomato and saute till soft and cooked. Finally add
green chillies, mango powder, and crumbled paneer. Mix well, then reduce heat,
close a lid and cook for 5 to10 minutes. Complete the dish by adding lime juice, coriander
leaves and butter. Mix well, switch off the gas and transfer to a plate. Serve the burji hot with rotis.
Visit this page to read the full review of the Chak le India cookbook.
my anytime favorite paneer burji.this is different will bookmark it.
ReplyDeleteFabulous paneer bhurji.
ReplyDeleteDelicious and mouthwatering ....
ReplyDeleteWow! Love this dish...must try!
ReplyDeletelooks yummy.
ReplyDelete