PANEER BURJI (SCRAMBLED COTTAGE CHEESE)
My kids absolutely love this dish, it’s not spicy and tastes yummy and the best part is it can be cooked in a jiffy.
is very famous for its stalls selling bread and anda burji (scrambled eggs). Bombay
The way you cook Paneer burji is similar to the way anda burji is made is what my dear hubby says.
Since we don’t eat eggs we enjoy the richer version of the burji, “scrambled cottage cheese”. Anything which has cheese does sound luxurious doesn’t it? LOL!!!!!
Paneer – 500 gms
Onions – 2 small or 1 big
Tomatoes – 1 ripe and big
Green chillies – 2-3
Turmeric powder – ½ tsp
Mustard seeds – 1 tsp
Cumin seeds - 1 tsp
Salt as per taste
Oil – 1 tbsp
Coriander leaves 1-2 tbsps for garnish
Soak the Paneer chunks/cubes in hot water for 15-20 minutes. Rinse well and crumble the paneer using your hand. Keep this aside. Meanwhile finely chop the onions, tomatoes, green chillies and coriander leaves.
In a wok(kadhai). Add 1 tbsp oil, add the mustard seeds and cumin seeds and when they start to splutter, add in the green chillies and when they are fried add in the onions and sauté until transparent, now, add in the tomatoes and some salt and sauté until you see the oil comes out of the masala. Now add the crumbled paneer, add salt, turmeric powder and toss everything well till you see the masala is mixed well with the crumbled paneer. Now keep the flame of the gas low and cook it covered for about 5-7 minutes. The paneer gets further softened and the masala enters into it during this time. Garnish liberally with finely chopped fresh green coriander leaves. Toss well and serve hot with fulkas/ parathas.
If Paneer burji remains until the next day.
- Just make a Frankie (Recipe coming soon) out of it or
- Make a paratha with the mix and it becomes Paneer paratha and a tastier version of Paneer paratha at that.