Paneer Burji

We were at the Indian Store, and we found a good, fresh block of Paneer. I simply could not resist buying it and I am glad I did! I usually do not prefer paneer when I am at a restaurant because of the deep frying process. However, this Burji has been something I have been meaning to make for S and he has now fallen in love with this! I am certain this will be one of the dishes he demands for a while at least. Get some store bought Naans and you are set!

Panner: 250Gms, Grated
Oil: 1 tablespoon
Onion: 1 medium, chopped finely.
Green Chilli: 2 chopped fine
Bell Pepper: 1 chopped fine
Tomatoes: 2 chopped Fine
Turmeric: 1 pinch
Red Chilli Powder: 1/2 tsp
Corriander Powder: 1/2 tsp
Jeera Powder 1/2 tsp
Kasuri Methi: 1 tsp
Lemon Juice
Corriander chopped

-Heat a pan with some oil and add the onion and green chilli. Saute with some salt.
-Once done, add the bell pepper and the masalas and stir for a minute.
-Now add the tomatoes and cook until done. You should get a nice thick, cooked paste
-Add the Grated paneer and stir well until combined.
-Finish with some corriander and lemon juice. Make sure you do not overwork the paneer.