Paneer Burji in coconut milk

Tried this recipe by replacing egg with paneer to make burji and added a twist to it by adding coconut milk for extra flavor and rich gravy.



Paneer 2 cups crumbled
Onion 1 chopped
Tomato 2 chopped
Red Bell pepper 1 chopped
Peas 1/2 cup
Dhaniya powder 1 tsp
Red chilly powder 1 tsp
Garam Masala 1 tsp
Coconut Milk 1 cup
Ginger garlic paste 1 tsp


Heat 3 tsp oil in a pan, add ginger garlic paste and onion.
Cook till onion turns pink and add tomatoes.
Cook till tomatoes are fully cooked and can be mashed.
Add the dhaniya powder, garam masala, redchilly powder, salt and cook for 2 mins.
Add crumbled paneer, bell pepper, peas and cook for 5 mins.
Pour coconut milk for a creamy gravy and cook till one boil.
Ready to serve with roti.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s