Loading...
A delicious, high-protein scramble of soft paneer and fluffy eggs, cooked with onions, tomatoes, and aromatic Indian spices. This quick and easy dish is perfect for a hearty breakfast or a light lunch, ready in under 25 minutes.
For 4 servings
Preparation (3 minutes)
Sauté Aromatics (4 minutes)
Cook the Tomato Masala (5 minutes)
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A delicious, high-protein scramble of soft paneer and fluffy eggs, cooked with onions, tomatoes, and aromatic Indian spices. This quick and easy dish is perfect for a hearty breakfast or a light lunch, ready in under 25 minutes.
This north_indian recipe takes 25 minutes to prepare and yields 4 servings. At 332.7 calories per serving with 16.85g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Combine and Scramble (3 minutes)
Garnish and Serve (1 minute)
Replace paneer with crumbled firm tofu and use a plant-based egg substitute like JUST Egg or a homemade chickpea flour scramble.
Stir in 1/4 cup of grated cheddar or mozzarella cheese at the very end for a gooey, indulgent twist.
For a Parsi-style 'Akuri' bhurji, cook the eggs until they are very soft and runny, almost like a creamy sauce, rather than fully scrambled.
Sauté 1 cup of sliced mushrooms with the onions and add a handful of chopped spinach along with the tomatoes for added flavor and nutrients.
Combines paneer and eggs, two high-quality protein sources essential for muscle repair, growth, satiety, and overall body function.
Paneer is a great source of calcium for strong bones and teeth, while eggs provide Vitamin D, which is crucial for aiding calcium absorption in the body.
The high protein and healthy fat content helps you feel full and satisfied for longer, which can help reduce overall calorie intake and prevent unhealthy snacking.
The combination of protein, fats, and complex carbohydrates from the vegetables provides a steady release of energy, making it an ideal meal for breakfast or lunch.
Yes, it is a very healthy and balanced dish. It's an excellent source of high-quality protein from both paneer and eggs, which is crucial for muscle building and repair. It also provides healthy fats, calcium, and various vitamins. To keep it healthy, use minimal oil and serve it with whole-wheat roti or toast.
One serving of this Paneer Egg Bhurji (approximately 1 cup or 180g) contains around 305-320 calories. The exact count can vary based on the type of paneer and oil used.
While Paneer Egg Bhurji is best enjoyed fresh and hot, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat it gently in a pan or microwave, but be careful not to overcook the eggs, which can make them rubbery.
It is incredibly versatile. Serve it hot with whole wheat roti, paratha, or naan. It also pairs wonderfully with toasted bread slices or soft pav (bread rolls) for a classic Indian street food experience.
The most common reason for a dry bhurji is overcooking the eggs. Cook on low heat and stop when the eggs are just set but still look moist and glossy. They will continue to cook from the residual heat of the pan. Adding a splash of milk or cream can also help keep it moist.