PANEER BHURJI
by Nidhi
Hugely popular North Indian dish made from scrambled Paneer (fresh unsalted cheese) cooked with a simple blend of onions, tomatoes and spices. Easy to prepare and best served hot with any bread along with a cup of hot tea!
Serves: 6 people
Prep : 10 mins
Cooking : 15 mins
Health Hack: Paneer is a rich source of protein making it an excellent choice for vegetarians. It’s also a great alternative way of adding dairy to the diet.
Fresh Ingredients
- Paneer (fresh unsalted cheese) - 450gms, crumbled
- Onion - 2 medium, finely chopped
- Ginger and garlic paste - 2 tsp
- Tomatoes - 4 medium, finely chopped
- Green chilli -1 slit lengthwise
- Fresh coriander - 2 tbsp, finely chopped
Spices For Rice
- Cumin seeds - 1 tsp
- Turmeric powder - 1 tsp
- Chilli powder - ½ tsp
- Garam masala - ½ tsp
- Vegetable oil - 4 tbsp
- Salt - to taste
Cooking Instructions
- Crumble the paneer (fresh unsalted cheese) using your hands and set aside. Prepare the onions, tomatoes and green chilies. Keep aside along with the spices.
- Heat the oil in a pan. Add cumin seeds and allow them to sizzle for a few seconds until they change colour. Now add onions and sauté until translucent.
- Then add ginger & garlic paste along with green chilli and fry for a couple of minutes.
- Add chopped tomatoes next along with some salt and cook until they become soft. Now add all the dry spice powders (except garam masala) and cook for 2 minutes on low heat.
- Then add the crumbled paneer and mix well.
- Cook for a few minutes on low heat and serve garnished with finely chopped coriander.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Nutritional Info
Nutrition
Per Serving
Per 100 g
Energy (kcal)
278
189
Energy (kJ)
1163
790
Carbs (g)
14.4
10.5
Protein (g)
15.2
10.1
Fat (g)
12.3
8.4
Sat. Fat (%)
0.8
0.5
Salt (g)
1.53
1.04
Fiber (g)
2.08
1.4
Handy Kitchen Tips
Adding a pinch of salt while cooking the tomatoes and using the back of the spoon to break them down helps them will cook faster. Don’t cook paneer for too long as the moisture dries out and it loses its softness. Paneer has a mild taste and therefore soaks up the flavour in curries or masala really well which makes it very versatile.
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