Paneer Bhurji
A quick and savory Punjabi scramble of crumbled Indian cottage cheese with onions, tomatoes, and aromatic spices. This high-protein dish comes together in under 20 minutes, making it perfect for a nutritious weeknight meal.
For 4 servings
- prep
Prepare the paneer and vegetables.
1.Crumble the 300g of paneer with your hands into small, uneven pieces. Don't make it too fine.2.Finely chop the onions, tomatoes, green bell pepper, and green chilies.3.Whisk the yogurt in a small bowl until smooth.TIPIf your paneer is very firm, you can soak it in warm water for 10 minutes to soften it before crumbling. - saute
Sauté the aromatics.
1.Heat 2 tsp of oil in a non-stick pan or kadai over medium heat.2.Add 1 tsp of cumin seeds and let them splutter for about 30 seconds.3.Add the finely chopped onions and sauté for 3-4 minutes until they turn translucent.4.Add the ginger-garlic paste and chopped green chilies. Cook for another minute until the raw smell disappears. - saute
Cook the vegetables and spices.
1.Add the chopped bell pepper and tomatoes to the pan.2.Stir in the turmeric powder, red chili powder, and coriander powder.3.Mix well and cook for 4-5 minutes, until the tomatoes soften and oil begins to separate from the masala.TIPYou can cover the pan while the tomatoes cook to help them soften faster. - mix
Add peas, yogurt, and paneer.
1.Stir in the green peas and the whisked yogurt. Cook for 1 minute.2.Add the crumbled paneer to the pan.3.Gently mix everything together, ensuring the paneer is well-coated with the masala. - simmer
Finish the bhurji.
1.Sprinkle the garam masala and salt over the bhurji.2.Mix gently and cook for just 2-3 more minutes. Avoid overcooking as it can make the paneer chewy.3.Turn off the heat.TIPAdding garam masala at the end preserves its aroma and flavor. - garnish
Garnish and serve.
Garnish with 2 tbsp of freshly chopped coriander leaves. Serve the paneer bhurji hot with roti, paratha, or toast.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a softer texture, use homemade paneer if possible.
- 2Do not overcook the paneer after adding it to the pan, as it will become rubbery and dry.
- 3You can add other vegetables like grated carrots or sweet corn for extra nutrition and crunch.
- 4For a creamier bhurji, you can add 1-2 tablespoons of milk or cream at the end, but be mindful of the calorie count.
- 5A squeeze of lemon juice at the end can brighten up the flavors.
Adapt it for your goals.
Vegan
Replace paneer with crumbled firm tofu and use a plant-based yogurt. The cooking process remains the same.
jainJain
Omit the onion and ginger-garlic paste. Use a pinch of asafoetida (hing) in the tempering and add grated cabbage or raw banana instead.
kid friendlyKid friendly
Skip the green chilies and reduce the amount of red chili powder to a minimum. You can add a pinch of sugar to balance the flavors.
high proteinHigh protein
To boost protein further, you can add 1/4 cup of cooked quinoa or a handful of roasted chickpeas along with the paneer.
Why this is on our healthy list.
Rich in Protein
Paneer is a high-quality protein source, essential for muscle repair, growth, and overall body function.
Good Source of Calcium
Paneer provides a significant amount of calcium, which is vital for strong bones and teeth.
Packed with Vitamins
The use of tomatoes, bell peppers, and onions provides essential vitamins like Vitamin C and A, which boost immunity and support vision.
Aids in Weight Management
The high protein and fiber content helps in keeping you full for longer, reducing overall calorie intake and aiding in weight management.
Frequently asked questions
Yes, Paneer Bhurji is a healthy dish. It's an excellent source of protein and calcium from paneer. The addition of various vegetables makes it rich in vitamins and fiber. This version is made with minimal oil to keep it light.
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