Stir Fried Paneer With Veggies Paneer Burji Food

INDIAN PANEER STIR-FRY

Steps:

• Start by cutting off both ends of the onion and peeling away the tough outer layer. Cut the onion in half from the top to the bottom. Lay the onion halves flat side down on the cutting board, and cut across the rounded top to create 1/4″ half moon slices.
• Remove the cores from the bell peppers and cut them in half. Next slice the halves into 1/4″ strips and then cut the strips in half to create smaller pieces, set the sliced peppers aside with the onions.
• Cut both ends off the zucchini, and cut it lengthwise into about 12 strips. Next cut across the strips in 3″ lengths - this creates a stick/baton type of shape that's 1/2″ x 1/4″ x 3″. Feel free to cut up the zucchini however is easiest, just keep the size similar to the rest of the stir-fry ingredients. Set the zucchini aside with the rest of the veggies.
• Cut the paneer lengthwise into strips, and then cut across the strips to create rectangles. For the paneer, cut it up however it makes sense depending on the shape and size you buy/make it in. The main idea is to keep it bite sized.
• Prepare the ginger, garlic, and red chile and set them aside together in a small bowl.
• Measure out the coriander, garam masala, and fenugreek leaves, and set the mixture aside.
• Once all the ingredients are prepped, heat a very large skillet (15″) over medium high heat for 2-3 minutes.
• Pour 2 Tablespoons of the avocado/olive oil into the preheated pan and add the paneer. Sauté the paneer for a couple of minutes each side, cooking only to achieve a crispy browned exterior. Remove the paneer from the pan and set it aside until the end of the cooking time.
• Return the skillet to the medium high heat and pour the remaining 2 Tablespoons of oil into the skillet. Add the ginger, garlic, chile mixture, and sauté for about 30 seconds until it's fragrant but not browned. Add the spices and sauté another 30 seconds.
• Next turn the heat to high and add all the prepared veggies. Sauté until the veggies are crisp-tender with lightly browned edges, 4-5 minutes.
• Add the fried paneer, chopped fresh tomatoes, and season to taste with sea salt.
• Garnish with chopped fresh cilantro, and serve immediately.

CHARISHMA'S PANEER BHURJI

Steps:

• Heat oil in a pan.
• Once it is hot, add cumin seeds and green chilli and allow to crackle.
• Once they stop crackling, toss in the onion and stir-fry until lightly browned.
• Add all the masala powders and stir-fry well.
• Add kasoori methi and mix well. Allow to cook for 3 minutes.
• Then toss in the tomatoes and mix well.
• Add the mashed paneer, mix gently, cover and allow to cook for 5 minutes.
• Uncover, mix well, garnish with corriander leaves and serve hot with rotis.
• Enjoy!

STIR FRIED PANEER WITH VEGGIES (PANEER BURJI)

Steps:

• Heat oil in a saucepan over a medium-high flame and saute garlic paste in it for 30 seconds, without allowing it to brown.
• Add the chopped onions and bell peppers and saute for 5-10 minutes or until the onions become translucent.
• Now turn the flame to high and add the paneer (or feta cheese), tomatoes, chili powder, garam masala, and salt, and saute with constant stirring for about 10 minutes or until all the juices have come out of the tomatoes and absorbed by the veggies and the paneer.
• Remove from flame and serve hot with rotis or bread!