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


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 


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.


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