Soft Paneer Bhurji with Roti
A delightful and speedy Indian scramble, perfect with warm roti.
⏱️ 30 min🍽️ Serves 1
🔥 420 kcal💪 20g protein🍚 45g carbs🥑 18g fat🌾 6g fibreper serving
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servings
Ingredients
- 🧀200 g paneer
- 🧅1 onion, medium
- 🍅2 tomatoes, medium
- 🫚1 inch ginger
- 🌶️2 green chilies
- 🟢½ cup green peas, frozen
- 🧈2 tbsp ghee or oil
- 🌱½ tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🌿1 tsp coriander powder
- 🌶️½ tsp garam masala
- 🍃¼ cup fresh coriander leaves, chopped
- 🧂 salt, to taste
- 🫓8 rotis
Pro tips
- For softer bhurji, do not overcook the paneer; just heat it through.
- Adjust green chilies to your preferred spice level.
- A splash of milk or cream can be added at the end for extra richness, if desired.
- You can add finely diced bell peppers along with onions for extra crunch and flavour.
Method
- 1Crumble the paneer gently with your hands or grate it coarsely. Finely chop the onion, tomatoes, green chilies, and grate the ginger.
- 2Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until they turn translucent and light golden. Add grated ginger and chopped green chilies, sauté for another minute.
- 4Stir in chopped tomatoes and cook until they soften and the oil separates from the mixture.
- 5Add turmeric powder, coriander powder, garam masala, and salt. Mix well and cook for 1-2 minutes until fragrant.
- 6Add frozen green peas and the crumbled paneer. Mix gently, ensuring the paneer is coated with the spices. Cook for 3-5 minutes, stirring occasionally, until everything is heated through.
- 7Garnish with fresh coriander leaves.
- 8Serve hot with freshly made rotis.