Methi Paneer Burji

Gems Gems, October 5, 2018

One of my favorites for roti and chapati is Methi Paneer Burji. It is a nutritious and healthy. Here is the recipe.

Methi Paneer-Bhurji

Methi Paneer-Bhurji


Methi Paneer Burji
  • One cup of fenugreek / methi leaves packed firmly
  • ¾ cup of sliced onion
  • ¾ cup of sliced Tomatoes
  • Quarter teaspoon of Turmeric powder
  • One teaspoon of Chili powder
  • One teaspoon of Coriander powder
  • ½ teaspoon homemade Garam Masala(1 Teaspoon if you have brought from market)
  • 200 Grams of homemade paneer
Initial preparation
  1. Separate leaves from the stalk, clean the leaves, Wash it and chop in to small
  2. Chop onions in to small pieces
  3. Chop the tomatoes finely
  4. Crumble the paneer in to a coarse powder form with hand and keep it aside
  5. Clean, wash and chop fenugreek leaves. Use the leaves alone.
  6. Finely chop onions and tomatoes.
  7. Crumble the paneer and keep it aside.
  1. In a pan add oil and heat it in a medium flame
  2. Add cumin seeds and let it splutter
  3. Add onion and in a medium flame, sauté it until onion is translucent and light brown.
  4. Add fenugreek leaves and saute for a while until the leaf wilts and water evaporates from the leaves.
Final preparation
  1. Add the salt, chili powder, coriander powder, homemade Garam Masala, turmeric powder and tomatoes.
  2. Cook until tomatoes are soft and pulpy.
  3. Add paneer in to it and cook in low flame for another 2 to 3 minutes
  1. Garnish it with some coriander leaves.
  2. Decorate it with few paneer slices or any vegetable slices
  3. Serve it hot with chapatis, rotis or rice.




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