Dip, Spread, Scoop: Paneer Burji

Pic taken from www.hookedonheat.com, visit site for recipe details.

For as long as I can remember, I have always been a muncher. You know, the kinds who can nosh through meal times over little bites of delicious finger food. Growing up in a home where tea-time was treated with the greatest pleasure must have had something to do with it, I’m sure. I clearly remember warm summer afternoons, or even cold winter ones for that matter, where we would often substitute our dinner for a platter of the most guilt-ridden snacks. Lovely fritters deep fried till crisp and drowned in a tangy chutney, smoky char-grilled tikkas and kebabs, scrumptious sandwiches with the most amazing toppings, and of course, my personal favourites of deliciously spiced street foods. As I grew older, my love for noshing grew wider, incorporating in it varied flavours, from every cuisine I ever had a go at. Friday nights for me meant junk night – wherein, strictly avoiding a proper 3-course meal for dinner, I would instead opt for a plateful of wings, fries, or on many occasions, samosas. It was the only way I knew how to have a Friday night meal. Anything else seemed totally hideous.

When I first met Hubby Dear, my excitement knew no bounds to find that like me, he too grew up in a household where good food, and especially noshing was of high priority. I’ve heard of many stories from friends on how marriage makes one change your habits and adapt to the other’s way of life. For me, it was a matter of simply combining the two. It wasn’t hard for me to fuse my love for all things spicy with Hubby Dear’s undying addiction to all things edible. Truly, matches are made in Heaven, but I’d like to believe that ours was cooked up in a 5-star kitchen filled with all things a culinary goddess could only dream of having.

With Baby Dear in tow now, our Friday nights are not much different from a few years ago. There’s no denying the kid is a foodie, and good, tasty food is just what gets him going! With the celebratory season upon us, I wanted to indulge in something that wouldn’t leave me feel guilt ridden. Also, it had to be something that fill the little growing tummy of my Bumble Bee and be nutritious and not to mention, easy for him to eat. Paneer Burji sounded perfect. Use it as a filling for sandwiches, scoop it up with tortilla or pita chips, or serve it as a side with rotis or naan.

PANEER BURJI (SCRAMBLED PANEER)
Prep time: 10 min | Cooking time: 20-25 min | Serves: 4

Ingredients:

2 tbsp light cooking oil
1 medium onion, thinly sliced
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp garam masala
1/4 tsp amchur powder
1 medium tomato, finely chopped
400 gms Nanak paneer, grated fine
salt, to taste
fresh coriander leaves, finely chopped for garnish

Directions:

Heat oil in a non-stick wok on medium-low heat and saute onions till tender and lightly browned. Add in spices, and fry for a few seconds till fragrant. Be careful not to let it burn.

Add in chopped tomato, and fry till it starts to pulp. Add in paneer, season with salt, and stir fry till paneer is completely blended with the spices.

Garnish with cilantro leaves and serve.

DISCLAIMER: I partnered with Nanak Foods to develop recipes using their brand of Paneer. I was compensated for creating this recipe, but as usual the thoughts/ideas and the recipe itself is my own.

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