Punjabi Panner burji
Panner burji is a famous north Indian dish. Crumbled panner cooked in rich tomato gravy with lots of spices. Its mainly served with pav bread, Roti's & naans. This aromatic and flavoursome curry will occupy a special place in our heart💖💖.
Duration :- 10- 15 min
Ingredients
100 gms of panner( crumbled)
1 big tomato puree
1 onion chopped
1 tbsp oil
1 tsp ginger garlic paste
1/4 tsp jeera
1/2 tsp mirchi powder
1 tsp daniya powder
1/4 tsp black salt
3/4 tsp Everest kitchen king garam masala powder.
Salt as required
Pinch of sugar
Coriander leaves to garnish
Duration:- 15 min
Method
👉 take a kadai add oil , jeera ,onion saute till pinkish brown colour.
👉 add ginger garlic paste saute till aroma releases.
👉 add tomato puree , add salt & sugar. Let it cook for few minutes in sim flame till oil oozes out.
👉 now add black salt, mirchi & daniya powder.
👉 add crumbled panner, give a quick stir, cover the kadai with lid & let it cook for few more minutes.
👉 at last add Everest kitchen king masala powder.
Garnish with coriander leaves & serve with pav bread or Roti's !!!!
Tip:- adding a pinch of sugar in any tomato gravy based dish, this will kill the acidity released through tomatos & enhance the flavour of the dish.
You can also use regular garam masala powder if everest kitchen masala powder.
You can also add green peas in the dish.
Panner burji is a famous north Indian dish. Crumbled panner cooked in rich tomato gravy with lots of spices. Its mainly served with pav bread, Roti's & naans. This aromatic and flavoursome curry will occupy a special place in our heart💖💖.
Duration :- 10- 15 min
Ingredients
100 gms of panner( crumbled)
1 big tomato puree
1 onion chopped
1 tbsp oil
1 tsp ginger garlic paste
1/4 tsp jeera
1/2 tsp mirchi powder
1 tsp daniya powder
1/4 tsp black salt
3/4 tsp Everest kitchen king garam masala powder.
Salt as required
Pinch of sugar
Coriander leaves to garnish
Duration:- 15 min
Method
👉 take a kadai add oil , jeera ,onion saute till pinkish brown colour.
👉 add ginger garlic paste saute till aroma releases.
👉 add tomato puree , add salt & sugar. Let it cook for few minutes in sim flame till oil oozes out.
👉 now add black salt, mirchi & daniya powder.
👉 add crumbled panner, give a quick stir, cover the kadai with lid & let it cook for few more minutes.
👉 at last add Everest kitchen king masala powder.
Garnish with coriander leaves & serve with pav bread or Roti's !!!!
Tip:- adding a pinch of sugar in any tomato gravy based dish, this will kill the acidity released through tomatos & enhance the flavour of the dish.
You can also use regular garam masala powder if everest kitchen masala powder.
You can also add green peas in the dish.
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