Amritsari Style Paneer Burji

 Hi all, I tried out this recipe with my own variations and it turned out really well. Its simple and uses an interesting combination of spices. So here it is....

PANEER BURJI 

                                    

Paneer Burji

INGREDIENTS

Paneer: 1/2 Cup grated Paneer

Onion: 1 Medium chopped into small pieces ( set aside 1 Tsp for garnish)

Tomato: 1 Medium chopped into small pieces ( Set aside 1 Tsp for Garnish)

Garlic: 4 pods chopped

Green Chillies: 1 chopped for garnish

YOGURT MIX

Yogurt; 1/4th cup

Besan: 2 tbsp dry roasted in low flame until raw smell is gone

Coriander Powder: 1 Tsp

Garam masala: 1 Tsp

Rajma Masala or Pav Bhaji Masala: 1 Tsp

Chat Masala: 1 Tsp

FOR THE GRAVY

Milk: 1/4 Cup

Jeera/Cumin: 1 Tsp

Turmeric Powder: 1/2 Tsp

Kasoori Methi: 1 Tsp Crushed

Red Chilli Powder: 1/2 Tsp

Butter and Oil : 1-2 Tbsp

Fresh Coriander Leaves

Salt as required

MAKING

In a bowl, add dry roasted Besan, Yogurt and the following spices. Add 1 Tsp of Coriander powder, Garam Masala, Chat Masala and Rajma Masala or Pav Bhaji Masala. Mix it well without any lumps and set aside.

In a kadai, add in butter and oil. To it, add Cumin seeds, crushed Kasoori Methi and Garlic and saute for a minute. Now add Chopped onions and saute until the onions turn translucent or golden brown. Add the chopped tomatoes and saute again until it turns mushy. Add in the yogurt mix and mix well. Keep the gas in low flame and add milk to the mixture. After a couple of minutes when you see oil leaving the sides, add in the grated paneer and salt to this. Add some water if you feel the gravy is too thick.

Allow it to cook for about 5-10 minutes in low flame stirring at regular intervals. 

Thats it delicious Amritsari style Paneer Burji is ready. Sprinkle some finely chopped Onions, finely chopped Tomatoes set aside , chopped Green chillies and fresh Coriander leaves for garnish.

Serve it hot with Roti's, Naans or Parathas

TIPS/ VARIATIONS

I used Rajma Masala instead of Pav Bhaji Masala but you could use either one.

Keep the gas in low flame at most times

The gravy tends to get thick so do add water when needed

Make sure to dry roast besan until raw smell is gone