Aish Cooks

Even though we all like to try out different recipes and add to our repertoire, there are some dishes that make it to a whole different class that’s super special: the go-to-recipes. It’s the ones that you can put together with eyes closed (so to say), and can easily find the will to muster up after a long day. This one is definitely my go-to-recipe with paneer. Especially so when made into a paneer sandwich, cause that completes the mean in itself without having to bother making something else to go on the side , center or wherever else! And if that wasn’t enough to bestow this recipe with star status: it’s also extremely versatile and can be served as a roll-up with rotis or used to make puff pastry or paneer samosa. AND it gets better – the dish’s done in about 20 minutes if you are really deft. Now, that’s what I call a slick dish!

The ingredients are quite the usual, so its the blend that really makes the difference here. If you are a western home cook looking to get started with some Indian goodies in the kitchen – here’s what I would really recommend you buy if you had to choose from those many yellow/mustard/rust/red colored spices: ground cumin, ground coriander, red chili powder and garam masala. That should really do it for most recipes!.

D enjoyed paneer burji with bread and my little one proved it yet again that he luuuuuvvsss paneer. As for me, I am just a happy person who wrapped up dinner for the family in under 30 minutes with time to spare for everything else. So, before I forget the exact measures and everything else, lets get down to business so I can come back to it (yes, I need to look up even my go-to-recipes with that memory of mine, so the eyes closed example doesn’t quite work for me) and you can find joy in getting more from doing less too 🙂

Paneer Burji Sandwiches / Scrambled Paneer with Toast

Serves: 4 – 6 | Cooking Time: 25 minutes

Ingredients:

1. 12 oz paneer, scrambled
2. 2 tbsp butter/ ghee or any cooking oil
3. 1 tsp cumin seeds (jeera)
4. 1 tsp mustard seeds
5. 1 onion, finely chopped
6. 2 tomatoes, finely chopped
7. 1/2 pepper (I used green), finely chopped
8. 1 tbsp ginger garlic paste
9. 1/2 tsp turmeric powder (haldi)
10. salt to taste
11. few stalks cilantro (coriander) leaves, chopped for garnishing

Dry spices

1. 2 tsp ground coriander (dhaniya powder)
2. 3/4 tsp red chili powder, or to taste
3. 1/4 tsp ground cumin (jeera powder)
4. 1/4 tsp all spice mix (garam masala)

Method:

Note: To crumble paneer, let it come to room temperature if stored in the refrigerator/freezer, place in hot water along with outer plastic wrap for a few minutes to soften, then remove from wrapper and crumble with palms until no large lumps are present.

1. Heat oil in a pan, add cumin and mustard and wait until mustard seeds crackle.
2. Add onions, with some salt to help draw out the moisture and cook the onions faster, and saute for 3-4 minutes on med heat until onions are brown.
3. Add ginger garlic paste and turmeric powder and cook for a minute to combine.
4. Add tomatoes and saute for a couple of minutes until soft and mushy.
5. Add all the dry spices and combine (sprinkle some water if the mixture is too dry to prevent burning them).
6. Add chopped capsicum and cook for another 3-4 minutes until the veggie is cooked to a crunchy consistency.
7. Add the scrambled paneer and toss everything together to combine well.
8. Cook with lid on for 3-4 minutes until paneer is cooked and the flavors have combined together.
9. Turn off the heat, sprinkle chopped cilantro and toss together.

Make it into paneer sandwiches with bread, paneer roll-ups with roti or whatever you feel like that day – its yum even with just a dollop of yogurt and nothing else. Sure to become a house favorite!