Paneer Bhurji Recipe

Paneer Bhurji
Paneer and Vegetable Breakfast 'Scramble'
Submitted By: Taz


½ lb Paneer (Indian Cottage Cheese) - grated or crumbled
1 medium Red Onion (Pyaz) - small diced
4 Roma Tomatoes (Tamatar) - chopped
2 Fresh Green Chiles (Hari Mirch) - seeded and minced
2 cloves Fresh Garlic (Leh-sun) - minced
½ inch piece Fresh Ginger (Adrak) - minced
¼ tsp Cumin Seed (Jeera)
¼ tsp Coriander Seed (Dhania Saabut) - roasted and ground into a fine powder
¼ tsp Garam Masala
¼ tsp Turmeric Powder (Haldi)
⅛ tsp Red Chile Powder (Lal Mirchi)
2 Tbs Ghee
Kosher Salt (Namak) to taste
Handful of Fresh Coriander Leaves (Dhania Patta) - Chopped

  1. Heat ghee in a medium skillet or tawa over medium-low heat until shimmering
  2. Once ghee is hot, add cumin seeds and fry until they crackle (apx 30 seconds)
  3. Add onion, green chili, and salt to taste (apx 1 tsp) - Sauté until onions become tender and translucent (apx 5-7 minutes)
  4. Add garlic and ginger and sauté for another 2 minutes - Add tomatoes and continue to sauté for an additional 2 minutes
  5. Stir in ground coriander, turmeric, garam masala, and red chili powder - Continue to sauté for 3 minutes
  6. Add paneer to mixture (along with coriander leaves if using) and thoroughly combine
  7. Continue to sauté (continuously stirring) for 2-3 minutes
  8. Serve hot along with warm chapatti, pav, or phulkas and plain yogurt
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