PANEER BHURJI

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Paneer bhurji is a popular North Indian dish made by scrambling fresh paneer (Indian cottage cheese) with onions, tomatoes, green chillies and aromatic spices. It is similar in texture to scrambled eggs but completely vegetarian. Paneer bhurji has a soft, moist texture and a mildly spicy savory flavor.

Paneer bhurji is a quick to prepare, high in protein and often eaten for breakfast, lunch or a light dinner in many Indian homes and restaurants. It is commonly served with roti or chapathi, paratha, bread toast, pav and rice. It can also be used as a stuffing to make paneer bhurji sandwich and paneer dosa.

ABOUT THE RECIPE:

I’ve used homemade regular PANEER for this recipe. Paneer bhurji can either be made with both regular paneer or malai paneer. Paneer bhurji made with regular paneer has a mild and subtle texture compared to the malai paneer.

Malai paneer is more creamy and delicate compared to the regular paneer. It is most commonly used in restaurant-style paneer bhurji to give a rich, creamy texture with luxurious taste.

INGREDIENTS FOR PANEER BHURJI:

• PANEER (GRATED) – 200 GMS
• ONIONS (MEDIUM SIZE / FINELY CHOPPED) – 2 NOS.
• TOMATO (MEDIUM SIZE / FINELY CHOPPED) – 1 NO.
• GREEN CHILLIES (MEDIUM SPICY / THINLY SLICED) – 1 NO.
• GINGER GARLIC PASTE – 1 TBSP
• CHILLY POWDER – 1 TBSP
• CORIANDER POWDER – 1 TSP
• CUMIN POWDER – 1 TSP
• GARAM MASALA – 1 TSP
• SALT – AS REQUIRED
• KASURI METHI – 1 TBSP
• OIL – 2 TBSP

HOW TO MAKE PANEER BHURJI:

• Heat a pan, and add 2 tbsp of oil to it. Once the oil is heated, add the finely chopped onions to it.

• Also, add salt to it and saute the onions until it turns translucent.

• Once the onions turn translucent, add the sliced green chillies and ginger garlic paste to it.

• Saute it until the raw flavor of the ginger garlic paste it gone. It takes around 1 minute on medium-high flame.

• After about 1 minute, turn the flame to medium-low, and add the chilly powder, coriander powder, cumin powder and garam masala to it.

• Mix them really well. Let it cook on medium-low for about 1 minute.

• After 1 minute, add the chopped tomatoes to it, and mix it really well.

• Let it cook until the tomatoes turn soft and mushy. It takes around 3 to 4 minutes on medium-low flame.

• Once the tomatoes turn soft and mushy, add the grated paneer to it.

• Mix it really well, cover it and cook it for about 5 minutes. Cook it on medium-low flame, and do not add any water to it.

• After about 5 minutes, open the lid. Garnish it with kasuri methi and turn off the flame.

YUMMY AND DELICIOUS PANEER BHURJI IS READY.

SERVE IT AS A SIDE DISH WITH CHAPATHI, PARATHA, BREAD TOAST, RICE, OR USE IT AS A STUFFING TO MAKE SANDWICH OR PANEER DOSA.

I USED PANEER BHURJI TO MAKE PANEER BHURJI SANDWICH.

VARIATIONS:

• The amount of chilly powder added can be adjusted according to our preference.
• Adding green chillies is optional. It can be avoided to reduce the spiciness of the recipe.
• Store bought regular paneer or malai paneer can be used.
• Tofu can also be replaced with paneer for vegan option.
• I’ve used homemade chilly powder for this recipe. This chilly powder can be replaced with 1 tbsp of regular store bought chilly powder and 1/2 tsp of turmeric powder.
• Regular chilly powder can also be substituted with kashmiri chilly powder to reduce the spice level of the recipe.

PRO TIPS:

• Finely chopped onions and tomatoes are commonly preferred for this recipe. Other cuts of onions and tomatoes doesn’t really work for this recipe.
• Grate or crumble the paneer before adding it to the pan.
• Add the paneer only after the tomatoes are cooked completely.
• After adding the paneer, cover it and cook it on medium-low flame. Also, do not add water to it. Adding water makes it really soggy and mushy.
• Cook it for just 5 minutes. Cooking the paneer for a long time might make the paneer really mushy, which might spoil the taste and texture of the recipe.