Paneer Bhurji with Spinach
A vibrant, protein-packed Indian scramble, perfect for any meal.
⏱️ 35 min🍽️ Serves 1
🔥 310 kcal💪 20g protein🍚 12g carbs🥑 21g fat🌾 3g fibreper serving
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servings
Ingredients
- 🧀200 g paneer
- 🌿200 g fresh spinach
- 🧅1 large onion
- 🍅2 tomatoes
- 🫚1 inch ginger
- 🌶️2 green chilies
- 🧡½ tsp turmeric powder
- 🌿1 tsp coriander powder
- 🤎½ tsp garam masala
- 🧈2 tbsp ghee or oil
- 🧂 salt, to taste
- 🌿¼ cup fresh cilantro, chopped
Pro tips
- For a richer flavor, toast the coriander powder lightly before adding.
- If you prefer a spicier dish, increase the number of green chilies or add a pinch of red chili powder.
- Ensure the spinach is well-drained to avoid excess water in the bhurji.
- Don't overcook the paneer after adding it; it can become rubbery.
Method
- 1Crumble the paneer into small pieces and set aside. Wash the spinach thoroughly.
- 2Finely chop the onion, tomatoes, green chilies, and grate the ginger.
- 3Heat ghee or oil in a pan over medium heat. Add chopped onions and sauté until translucent.
- 4Add grated ginger and green chilies, cook for a minute until fragrant.
- 5Stir in chopped tomatoes and cook until they soften and the oil separates.
- 6Add turmeric powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
- 7Add the washed spinach to the pan. Cook until it wilts completely, stirring occasionally.
- 8Gently fold in the crumbled paneer and garam masala. Cook for another 3-5 minutes, allowing the flavors to meld.
- 9Garnish with fresh cilantro and serve hot with roti, paratha, or toast.