Paneer Bhurji with Whole Wheat Roti
A wholesome and flavourful Indian scramble with soft cottage cheese.
⏱️ 40 min🍽️ Serves 1
🔥 420 kcal💪 22g protein🍚 45g carbs🥑 18g fat🌾 8g fibreper serving
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servings
Ingredients
- 🧀200 g paneer
- 🧅1 onion
- 🍅2 tomatoes
- 🫚1 inch ginger
- 🌶️2 green chilies
- 🫛½ cup peas, frozen
- 🧈2 tbsp ghee or oil
- 🌿½ tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🍃1 tsp coriander powder
- 🌶️½ tsp garam masala
- 💧½ cup water
- 🌿¼ cup fresh coriander, chopped
- 🌾2 cups whole wheat flour
- 💧¾ cup warm water for dough
- 🧂 salt, to taste
Pro tips
- For softer paneer bhurji, add a tablespoon of milk or cream at the end of cooking.
- Adjust the green chilies to your preferred spice level.
- You can add other finely chopped vegetables like bell peppers or carrots to the bhurji for extra nutrition.
- Ensure your roti dough is soft for fluffy rotis; if it's too stiff, add a little more water.
Method
- 1Crumble the paneer and set aside. Finely chop the onion, tomatoes, green chilies, and grate the ginger.
- 2For the rotis, combine whole wheat flour and a pinch of salt. Gradually add warm water and knead into a soft, pliable dough. Cover and rest for 15 minutes.
- 3Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
- 4Stir in grated ginger and chopped green chilies. Cook for a minute, then add chopped tomatoes. Cook until soft and the oil separates.
- 5Add turmeric powder, coriander powder, and salt. Mix well and cook for 2 minutes. Add the frozen peas and a splash of water, cover, and cook until peas are tender.
- 6Add the crumbled paneer and garam masala to the pan. Mix gently and cook for 3-5 minutes, allowing the flavors to meld. Garnish with fresh coriander.
- 7Divide the roti dough into equal portions and roll each into a thin disc. Cook each roti on a hot griddle until puffed up and lightly browned on both sides.
- 8Serve the hot Paneer Bhurji with freshly made whole wheat rotis.