Paneer Bhurji with Paratha
A vibrant and flavorful Indian scrambled paneer, perfect with flaky parathas.
⏱️ 40 min🍽️ Serves 1
🔥 450 kcal💪 22g protein🍚 40g carbs🥑 24g fat🌾 5g fibreper serving
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servings
Ingredients
- 🧀200 g paneer
- 🧅1 onion
- 🍅2 tomato
- 🧄1 tsp ginger-garlic paste
- 🌶️1 green chili
- 🧡½ tsp turmeric powder
- 🌿1 tsp coriander powder
- 🌶️½ tsp garam masala
- 🧈2 tbsp ghee or oil
- 🌿¼ cup fresh coriander, chopped
- 🌾2 cup whole wheat flour
- 💧½ cup water (for paratha dough)
- 🧂 salt, to taste
Pro tips
- For a richer bhurji, add a tablespoon of cream or milk at the end.
- Adjust the green chili to your spice preference; you can deseed it for less heat.
- Ensure your paratha dough is soft to get flaky parathas. Don't overcook them, or they will be stiff.
Method
- 1Crumble the paneer into small pieces and set aside. Finely chop the onion, tomatoes, and green chili.
- 2For parathas, knead whole wheat flour with water and a pinch of salt to form a soft dough. Cover and rest for 15 minutes.
- 3Heat ghee or oil in a pan. Add chopped onions and sauté until translucent. Add ginger-garlic paste and green chili, cook for 1 minute.
- 4Add chopped tomatoes and cook until soft and the oil separates. Stir in turmeric, coriander powder, and salt.
- 5Add the crumbled paneer to the pan and mix well with the मसाला (masala). Cook for 3-5 minutes, stirring gently.
- 6Sprinkle garam masala and fresh coriander. Mix well and remove from heat.
- 7Divide the paratha dough into equal portions. Roll each portion into a flat circle. Cook on a hot tawa (griddle) with a little ghee/oil until golden brown spots appear on both sides.
- 8Serve the hot paneer bhurji with freshly made parathas.