Paneer Bhurji Recipe (Indian Scrambled Cottage Cheese)
Paneer Bhurji is a North Indian Sabzi or side made with Indian cottage cheese and spices. Ready under 30 mins, using fresh or store-bought paneer. Serve with paratha, roti, toast or dal-rice.
Servings 2 people
Ingredients
- 300 gms Paneer or Indian Cottage Cheese (Crumbled) Use Fresh or Frozen as required
- 3 Tomatoes (pureed)
- 4 Onions (Medium size chopped finely)
- 3 tbsp Oil
- ½ tsp Jeera or Cumin seeds
- 1 tbsp Ginger Garlic Paste
- 1 tsp Kashmiri Red chilli powder
- ½ tsp Turmeric Powder or Haldi Powder
- 1 tsp Garam Masala Powder
- 2-3 Green chillies finely chopped optional
- Finely chopped coriander leaves as required
- Salt to taste
1 cup is 250 ml, 1 tbsp 15ml, 1 tsp 5ml
Instructions
- Heat a pan, add oil, cumin. Once cumin appears roasted and fragrant, add ginger-garlic paste. Sauté for 2-5 seconds.
- To this, add finely chopped onions and cook until onions are translucent and slightly brown on the edges.
- Next, add tomato puree and mix. Let this cook for a couple of mins.
- Add turmeric powder, Kashmiri red chilli powder and some salt to taste.
- Cook the onion tomato mixture well until there is no raw smell.
- Once the onion-tomato mixture is ready, crumble the paneer and add.. Season with salt and garam masala powder.
- Mix well, cook on low heat for a couple of minutes until paneer absorbs flavors of the masala.
- Switch off the heat, add finely chopped coriander and green chilies (optional).
- Serve piping hot with Roti, Paratha, Naan or Dal Rice.
Video
Notes
- The sabzi stays fresh in the refrigerator for a couple of days. It freezes well too and can be reheated in the microwave.
- Green Chillies are optional. I however recommend it because it tastes extremely delicious. For kids, you can easily skip it.
- You can add Deghi Mirch Powder too in place of Kashmiri Red chillies. They add to the red colour.
- The recipe is Gluten Free. Use Soy Cheese or tofu for a Vegan Recipe version.