by Aruna Kamath
All of us at home are great fans of paneer. Any dish I prepare with paneer gets wiped out in a jiffy (saving me the trouble of storing and carrying it over for our next meal). My younger daughter is such a die-hard fan of paneer, that she could have it for all her meals, gleefully! In fact, on the days I make paneer, her hunger pangs are advanced by an hour – in anticipation of the dish that is waiting to be attacked.
Off late I have started making paneer at home. Initially it did seem a bit cumbersome and messy. But I realized that once you get the hang of it, it’s no big deal. It did take me a couple of futile attempts to perfect the art of getting a firm chunky block. But that didn’t stop me from trying. So what if you if you’re unable to make chunky paneer? Crumbly paneer is equally good and can tickle your taste buds with so many delightful options.
Paneer Burji, for instance, is one of the easiest paneer preparations which doesn’t take much time or effort. It’s nothing but scrambled paneer flavoured with onions, tomatoes and humble Indian spices. And when wrapped in rotis, it makes for a wholesome and delicious meal – and a perfect lunch-box idea too! You could use your creativity and add veggies like diced capsicum or grated carrot too.
Here’s how to make Paneer Bhurji (Scrambled Paneer)
What you need
- Scrambled Paneer – Two cups
- Onions – 2, finely chopped
- Tomatoes – 2, diced
- Jeera – 1 tsp
- Ginger – I tsp, finely chopped (optional)
- Green chillies – 1, crushed
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Oil for tempering – 1tbsp
- Coriander for garnishing – 2/3 tbsps, finely chopped
How to proceed
- Heat oil in a pan and add jeera. When it starts to splutter, add the chopped ginger and green chilly. Fry this for a minute before adding the chopped onions.
- Saute onions till they become translucent.
- Add tomatoes, and fry till you get a mushy consistency
- If you’re adding veggies, you can add it at this stage.
- Add in turmeric and red chilli powder and stir for a few minutes for the flavors to blend in
- Add in the crumbled paneer and salt.
- Mix and cook for a 5 minutes.
- Garnish with coriander
Yummy Panner Bhurji is ready!
To make wraps
Add a generous serving of the burji on soft, buttery chappati and roll it firmly to make wraps. Serve hot and enjoy!