Paneer Bhurji with Roti
A spicy, scrambled paneer dish, perfect with warm, fluffy roti.
⏱️ 40 min🍽️ Serves 1
🔥 450 kcal💪 20g protein🍚 45g carbs🥑 20g fat🌾 6g fibreper serving
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servings
Ingredients
- 🧀200 g paneer
- 🧅1 onion, medium
- 🍅2 tomatoes, medium
- 🌶️1 green chili
- 🧄1 tbsp ginger-garlic paste
- 🟠½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌿1 tsp coriander powder
- spice½ tsp garam masala
- 🌻2 tbsp vegetable oil
- 🌿¼ cup fresh coriander, chopped
- 🧂 salt, to taste
- Rotate8 whole wheat rotis
Pro tips
- For a richer flavor, you can add a tablespoon of butter or ghee along with the oil.
- Adjust the green chili and red chili powder according to your spice preference.
- Do not press the paneer too hard while crumbling; aim for a soft, scrambled texture.
- Serve immediately for the best taste and texture.
Method
- 1Crumble the paneer into small pieces and set aside.
- 2Heat oil in a pan. Add finely chopped onions and sauté until golden brown.
- 3Add ginger-garlic paste and green chili, cook for another minute until fragrant.
- 4Stir in chopped tomatoes and cook until they soften and the oil starts to separate.
- 5Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
- 6Add the crumbled paneer and garam masala. Mix gently to combine, ensuring paneer is coated with spices.
- 7Cook for 5-7 minutes on medium heat, stirring occasionally. Do not overcook as paneer can become tough.
- 8Garnish with fresh coriander and serve hot with whole wheat rotis.