Shahi paneer burji

Name: Shahi paneer burji
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup left milk from making butter from malai; 2 tbsp lemon juice; 1 onion chopped; 1 tomato Chopped; 2 tbsp capsicum chopped; 1 tsp cumin powder; 2 tsp coriander powder; 1 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp garam masala powder; as needed coriander chopped; to taste salt; 1 spoon ghee; as needed cashew nuts and raisins

Shalini Agarwal @cook_8334258

Ghaziabad

#leftover
When we churn malai for making butter the milk which left. I made paneer with that.

Shalini Agarwal @cook_8334258

Ghaziabad

#leftover
When we churn malai for making butter the milk which left. I made paneer with that.

Saved

Ingredients

2 servings

2 cupleft milk from making butter from malai
2 tbsplemon juice
1onion chopped
1tomato Chopped
2 tbspcapsicum chopped
1 tspcumin powder
2 tspcoriander powder
1 tspturmeric powder
1 tspred chilli powder
1 tspgaram masala powder
as neededcoriander chopped
to tastesalt
1 spoonghee
as neededcashew nuts and raisins

Saved

Steps

1

First boil milk and add lemon juice. make paneer and sieve it.
2

Heat ghee in a pan then add jeera [cumin seeds].
3

Now add the chopped onion and salt.
4

Add the tomatoes, raisins, cashew and all the spice powders except the garam masala powder.
5

Cook for 5-6 minutes.
6

Add capsicum and saute further for 2 minutes.
7

Add the crumbled paneer and garam masala powder and
cook for few minutes more.
8

Paneer burji is ready to be served. Garnish with coriander leaves, cashew nuts and raisins.