Paneer Scramble Bhurji
A vibrant and spicy Indian cottage cheese scramble, perfect for any meal.
⏱️ 35 min🍽️ Serves 1
🔥 310 kcal💪 18g protein🍚 15g carbs🥑 20g fat🌾 3g fibreper serving
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servings
Ingredients
- 🧀300 g paneer (Indian cottage cheese)
- 🧅2 onions, finely chopped
- 🫑1 bell pepper, finely chopped
- 🍅2 tomatoes, finely chopped
- 🫚1 inch ginger, grated
- 🌶️2 green chilies, slit
- 🧈2 tbsp ghee or oil
- 🌿1 tsp cumin seeds
- 🟠½ tsp turmeric powder
- 🌱1 tsp coriander powder
- 🌶️½ tsp red chili powder (adjust to taste)
- 🥘½ tsp garam masala
- 🌿½ cup fresh coriander leaves, chopped
- 🧂 salt, to taste
Pro tips
- For a creamier bhurji, add a tablespoon of milk or cream towards the end of cooking.
- Adjust the spice level by increasing or decreasing the amount of green chilies and red chili powder.
- Serve with roti, paratha, bread, or as a side dish with a main meal.
- Add a pinch of dried fenugreek leaves (kasoori methi) for an authentic aroma.
Method
- 1Crumble the paneer into small pieces using your hands or a grater and set aside.
- 2Heat ghee or oil in a large pan over medium heat. Add cumin seeds and let them splutter.
- 3Add chopped onions and green chilies, sauté until onions turn translucent.
- 4Stir in grated ginger and chopped bell pepper, cook for 3-4 minutes until bell pepper slightly softens.
- 5Add chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until tomatoes soften and the oil separates from the mixture.
- 6Add the crumbled paneer and salt to taste. Mix well and cook for 5-7 minutes, gently stirring occasionally.
- 7Sprinkle with garam masala and half of the chopped fresh coriander leaves, mix thoroughly.
- 8Garnish with the remaining fresh coriander leaves before serving hot.