Paneer Burji
Prep time
Cook time
Total time
Paneer burji is a quick fix dish, ready in minutes and it goes well with any type of roti or naan.
Recipe type: Side dish
Serves: 3
  • Paneer or cottage cheese 250 gms
  • Onions 2 small
  • Tomatoes 2 medium sized
  • Green chillies 2-3
  • Bay leaf  1
  • Salt as per taste
  • Turmeric powder ¼ tsp
  • Garam masala powder ¼ tsp
  • Cashew nut paste 2 tsp
  • Kitchen king masala less than ¼ tsp
  • Kasoori methi (dried fenugreek leaves) 1/2 tsp
  • Oil 2 tsp
  • Butter (optional)
  • Milk ½ cup
  1. Take 2 tsp of oil in a kadai or pan and add chopped onions and a bayleaf (omit bayleaf if you don't need very spicy stuff)
  2. Saute onions on medium flame (have patience),this way onions will impart sweet taste to the dish
  3. After onions turn light brown, add grated/pureed tomatoes and mix well
  4. Add chopped green chillies, salt, turmeric powder,garam masala powder and grated paneer (grate it, DONOT crumble it)
  5. Now add all the MAGIC ingredients of this recipe ......Cashewnut paste (just boil 4-5 cashews in one cup of water for 1-2 minutes, cool and grind it to paste.Or alternatively you can use grind-ed powder or pounded powder of cashew nuts), kitchen king powder and kasoori methi, a dash of butter and ½ cup of boiled milk
  6. Mix well and let it cook on high flame for few seconds, but stirring very frequently, so as to avoid sticking of paneer to the bottom of pan
  7. Now lower the flame and let it cook for few minutes, if needed add few spoons of water
  8. Cook till oil separates out from mixture.
  9. Garnish with coriander leaves and enjoy this lip smacking paneer delight with rotis, naan or phulkas
Recipe by Sindhi Rasoi |Sindhi Recipes at