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Palak Paneer Burjee Popular

Category : Paneer varieties

Author : Neelam

Date : 3/22/2011

Rating: Rating 3.5 ( 3.5 ) by 10 users

Palak + Paneer != Palak Paneer. This is a variation you can try.

Palak (Spinach) - 1 bunch - chopped (leaves as well as stems if tender)
Red chili - 1 or 2
Oil - 1 to 2 tbsp OR Butter.
Paneer - 200 gms (appx. size of 2 sticks of butter)
Cumin (Jeera) - 1/4 tsp
Mustard seeds - 1/8 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp or more
Coriander powder - 1/4 tsp
Jeeravan powder - 1/4 tsp (or any garam masala of your choice)
Green Chili - 1 - slit
Kasuri Meethi (Dry Meethi leaves) - 1 tsp
Salt to taste
Sugar - pinch

•Heat about 1 tsp oil in a pan. Add red chilies, mustard and cumin. Once the seasoning is ready (mustard starts to splutter), add the chopped spinach.
•Stir and add in a pinch of salt. The leaves will start to wilt and leave water. Cover for a few if required. Cook till all the water has completely evaporated.
•In the meantime, break the paneer blocks into smaller pieces or chop into small cubes. These cubes will be broken down further when they cook.
•Move the spinach towards the side of the pan making a well in the middle. Add some more oil. Once hot add the paneer pieces and the spice powders. Add salt, green chili and dry meethi leaves and scrabmle the paneer.
•When oil starts to seperate, add sugar and salt and turn off the heat. Serve hot.

check paneer burjee at -

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