Paneer Bhurji

Name: Paneer Bhurji
Yield: 4 servings
Cuisine: punjabi
Ingredients: 200 g paneer (crumbled by hand); 1 tsp mustard oil; 0.5 tsp cumin seeds; 1 pcs onion (medium, finely chopped); 0.5 inch ginger (finely grated); 1 pcs green chili (finely chopped); 1 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch salt (adjust to preference, keeping it low); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

8/10

A quick and flavorful North Indian scramble made with crumbled paneer, onions, tomatoes, and aromatic spices. This protein-packed dish is perfect for a satisfying breakfast or a light meal, ready in under 20 minutes.

PREP

COOK

SERVES

1 SERVING

190 cal

SERVINGS

METHOD · 5 STEPS

prep
Prepare the ingredients.
Crumble the paneer by hand into small, uneven pieces. Finely chop the onion, tomato, and green chili. Grate the ginger.
TIPKeeping the paneer crumbles varied in size gives the bhurji a wonderful texture.
saute
Sauté the aromatics.
1.Heat mustard oil in a non-stick pan over medium heat.
2.Add cumin seeds and let them splutter.
3.Add the finely chopped onion and sauté until it turns soft and translucent, about 2-3 minutes.
4.Add the grated ginger and chopped green chili. Sauté for another minute until fragrant.
TIPCook the onions well to build a sweet base for the dish, which reduces the need for extra salt.
saute
Cook the tomatoes and spices.
1.Add the chopped tomatoes to the pan.
2.Stir in the turmeric powder and the pinch of salt.
3.Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and become mushy.
TIPMash the tomatoes with your spatula as they cook to create a smooth base masala.
mix
Add paneer and finish.
1.Add the crumbled paneer to the pan.
2.Mix gently to combine everything well, ensuring the paneer is coated with the masala.
3.Cook for just 1-2 minutes until the paneer is heated through.
TIPAvoid overcooking the paneer as it can become chewy and dry. A quick toss is all it needs.
garnish
Garnish and serve.
Turn off the heat, stir in the chopped coriander leaves, and serve the paneer bhurji hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For a creamier texture, you can add 1 tablespoon of milk or cream at the end, but be mindful of the added calories.
2
Use fresh, soft paneer for the best results. If your paneer is hard, soak it in warm water for 10 minutes before crumbling.
3
To add more vegetables, you can include finely chopped bell peppers (capsicum) along with the onions.
4
Serve hot with whole wheat toast for breakfast or with rotis for a light lunch or dinner.
5
If you don't have mustard oil, you can use ghee or any neutral vegetable oil.
6
A squeeze of lemon juice at the end can brighten up the flavors.

QUESTIONS?

Frequently asked questions

Yes, Paneer Bhurji is a healthy dish. It's rich in protein from paneer, which helps in muscle building and keeps you full. This version is made with minimal oil and salt, making it a great option for a balanced diet.

PAIRS WELL WITH