Description
Paneer Bhurji is a flavorful and spicy Indian scrambled paneer dish cooked with aromatic spices, onions, tomatoes, and herbs. It is a quick, delicious vegetarian recipe that can be served with paratha, roti, or toast, perfect for a comforting meal or snack.
Ingredients
Main Ingredients
- 250 grams paneer (crumbled, around 2 cups crumbled paneer)
- 1 inch ginger (crushed using a mortar-pestle)
- 4-5 large garlic cloves (crushed using a mortar-pestle)
- 1-2 green chilies (crushed using a mortar-pestle)
Cooking Ingredients
- 1 tablespoon vegetable oil (15 ml)
- 1 tablespoon ghee (15 ml)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon hing (asafoetida)
- 1 medium red onion (chopped)
- 2 medium tomatoes (de-seeded & chopped)
Spices and Garnish
- 1 teaspoon coriander powder
- 3/4 teaspoon pav bhaji masala
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (or to taste, Kashmiri red chili powder recommended)
- 3/4 teaspoon salt (or to taste)
- 2 tablespoons cilantro (chopped)
- lemon juice (to taste)
Instructions
- Prepare Paneer and Aromatics: Crumble the paneer with your hands and set aside. Crush the ginger, garlic, and green chilies using a mortar and pestle and keep them ready.
- Heat Spices: Heat a pan over medium heat and add the vegetable oil and ghee. Once hot, add cumin seeds and fennel seeds. Let them sizzle for a few seconds, then add hing (asafoetida) and stir to release its aroma.
- Sauté Onions and Aromatics: Add chopped onions, along with the crushed green chilies, ginger, and garlic to the pan. Stir and cook for about 5 minutes until the onions become light golden brown.
- Add Tomatoes: Add the de-seeded and chopped tomatoes to the pan and cook for 3 minutes until they soften.
- Add Spices: Stir in coriander powder, pav bhaji masala, turmeric powder, red chili powder, and salt. Mix everything well and cook the spices for 30 seconds to bloom their flavors.
- Cook Paneer: Add the crumbled paneer to the pan and mix thoroughly so it is well coated with the masala. Cook for 2 to 3 minutes only, ensuring not to overcook to avoid a rubbery texture.
- Finish and Serve: Remove from heat, add freshly chopped cilantro and squeeze fresh lemon juice over the top. Serve the paneer bhurji hot with paratha, roti, or toast.
Notes
- Do not overcook the paneer, as it can become rubbery and chewy.
- Adjust the green chilies and chili powder to your preferred spice level.
- Using fresh paneer crumbled by hand gives the best texture.
- Serve immediately for the best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
