Paneer Burji

A quick, 20 minute recipe of scrambled paneer that’s scrumptious.

1 block of paneer, cubed into 1 inch pieces ( about 2 cups)
2 tbsp butter
1 tsp cumin seeds
2″ ginger piece, minced
4 indian green chillies, finely chopped ( can substitute with serrano)
1 red onion, finely chopped 
1 1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
3 tbsp chopped cilantro
1/2 tsp salt 

Crumble the cubes of paneer with your hands to break them down. In the end it should resemble crumbled feta cheese. Using your hands helps provide heat which helps breaking the cold/tight paneer cubes easier.

Melt the butter over medium-high heat. Add the cumin seeds, fry a couple of seconds. Add the ginger, green chillies, coriander powder, turmeric powder and red chilli powder. Keep stirring for a 20 more seconds and then add the onions. Cook until the onions are slightly browned and add salt.

 Add in the crumbled paneer, mix thoroughly breaking down any more larger chunks of paneer, keep stirring every 5 minutes until the paneer is soft and fully incorporated with the all the spices. Add the chopped cilantro and remove off the heat. Serve it hot with naan, roti or rice.

I am entering this dish to the “Winter Treat” event hosted by Recipe Center

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