One more variance of Paneer Dishes is this spicy Paneer Burji which goes well with Indian Breads. It can be used as a spread on Rotis topped with vegetable salad and rolled as a Roti Roll.
Paneer (Cottage Cheese) – 200 Gms
Onion – 2 Nos (finely chopped)
Capsicum (Bell Pepper) medium sized – 1 No (Finely chopped)
Tomato (Big) – 1 No (finely chopped)
Chilli Powder- 1 tsp
Jeera (Cumin) Powder– ½ tsp
Garam Masala – 1 pinch
Turmeric (Haldi) Powder – 1/8 tsp
Salt to taste
Cilantro (Dhania) leaves – 2 tbsp (finely chopped)
Garlic Pods- 5 Nos
Ginger- ½ inch long
Green Chilli – 1 No
Oil – 2 tbsp
Cumin Seed – 1 tsp
Crush the Ginger, Garlic and Green Chilli. Heat the Oil in a pan. Add Jeera. When it crackles, add crushed Ginger, Garlic and Green Chilli. Cook for a minute.
Add the Onions and cook till it becomes translucent.
Add Capsicum. Cook for 1 minute.
Add Tomatoes and continue cooking till it becomes soft.
Add Chilli Powder, Jeera Powder, Haldi Powder and Salt. Cook till the raw smell goes away.
Crumble the Paneer and add to the above. Mix well and cook for 3 to 4 minutes more stirring it in between.
Add Cilantro, mix well and transfer to a serving bowl.
Use a non-stick pan for better results
Tofu can be used instead of Paneer.