Punjabi Paneer Bhurji
Fresh paneer crumbled and scrambled with onions, tomatoes and green chillies into a quick, protein-rich home-style dish.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Kadhai
- •Spatula
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 17 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 14 g
- calories
- 240 kcal
Instructions
- 1
Heat oil or ghee (clarified butter) in a kadhai (deep pan). Add cumin seeds and let them sizzle and pop.
- 2
Add chopped onion. Fry gently until it turns soft and see-through.
- 3
Add ginger and green chilli. Cook for 1 minute.
- 4
Add tomato, turmeric, chilli powder and salt. Cook until soft and the oil separates slightly.
- 5
Crumble the paneer (fresh Indian cheese) into the pan. Stir gently to coat it with the spiced sauce.
- 6
Cook on medium heat for 4 to 5 minutes, stirring occasionally. Take care not to overcook the paneer.
- 7
Stir in chopped coriander. Serve hot.
Chef's tips
Use fresh, soft paneer for the best texture, and do not overcook it or it will turn rubbery. A pinch of garam masala (warm spice blend) at the end adds great flavour.
Ingredient substitutions
- paneer → crumbled firm tofu for a vegan version
Storage
Refrigerate up to 2 days in an airtight container.
Reheating
Reheat gently in a pan on low heat with a splash of water.
Common mistakes to avoid
- •Cooking the paneer for too long until it becomes tough and dry.
- •Not cooking the tomato and spice base enough before adding paneer, which leaves a raw taste.
Serving suggestions
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