Paneer Bhurji Recipe

By | Published , Last Updated on | Diabetic, Ketogenic Diet, Paneer | No Comment

Paneer Bhurji is a vegetarian version of the popular scrambled eggs recipe. One of the most simplest dishes to make, it is a popular, delicious and easy to make breakfast dish across India. Make it a meal on its own or have it as a side with Roti or Paratha, this is a fail safe dish any time. Paneer is an excellent source of calcium, proteins and essential fats and along with the vegetables, makes it a wholly nutritious meal in itself. If you are on a low carb, keto or a paleo diet, this is an excellent dish to have multiple times in a week.

I usually make it using home-made paneer. Left over or old milk is curdled with a bit of lemon juice, strained using a muslin cloth and hung out to drain. The resultant product is a crumbly, cheesy and soft version of paneer, perfect for making the bhurji.

A few people prefer the version of bhurji that doesn’t have much gravy like texture whilst a few others like it to be slightly runny. The choice of vegetables is completely open ended with variations ranging from capsicum & peas to anything as exotic as broccoli. Paneer Bhurji is such a versatile dish that it can even be used as a stuffing for dosas and parathas.

If you like this, check out some of the our other variants here:

Paneer Bhurji

Ingredients:

  • Paneer – 200g
  • Onion – 1, medium, finely chopped
  • Tomato – 1, medium, finely chopped
  • Capsicum – 1, small, finely chopped
  • Coriander Leaves – 1 tsp, finely chopped
  • Lemon Juice – 3/4 tsp (optional)
  • Oil – 1 tsp
  • Cumin Seeds – 1/4 tsp
  • Red Chilli Powder – 1/4 tsp
  • Coriander Powder – 3/4 tsp
  • Turmeric Powder – a pinch
  • Garam Masala Powder – 1/4 tsp
  • Salt as per taste

Method:

  1. Crumble the paneer and keep aside.
  2. Heat oil in a nonstick pan over medium flame.
  3. Fry the cumin seeds for 20 seconds.
  4. Add the onions and saute for a minute.
  5. Add the red chilli powder, coriander powder, turmeric powder, garam masala powder and stir well.
  6. Saute for another minute.
  7. Add the tomatoes and a pinch of salt.
  8. Stir well and cook for a minute.
  9. Now add the capsicums and saute for one more minute.
  10. Add the crumbled paneer and mix well.
  11. Cook for a minute or two.
  12. Switch off the flame, add the lemon juice and stir well.
  13. Garnish with coriander leaves & serve hot.

Tip: If desired, you can also add 1/4 cup of green peas.

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