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Paneer Bhurji

Paneer Bhurji is a quick, flavorful scramble made from crumbled paneer cooked with onions, tomatoes, and spices. The dish has a flaky, egg-like texture, with fragrant spices and a vibrant appearance, perfect for breakfast or a snack. It’s a hearty vegetarian dish that transforms simple ingredients into a comforting, protein-rich scramble.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: North Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup paneer firm, crumbled
  • 1/4 yellow onion finely chopped
  • 1-2 green chilies green chilies sliced, adjust for heat
  • 1/4 cup tomatoes finely chopped
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon oil canola or sunflower
  • to taste salt
  • a pinch black pepper optional
  • a squeeze lemon juice optional, added at the end

Equipment

  • Non-stick pan
  • Spatula
  • Chopping board
  • Knife
  • Bowl

Method
 

  1. Gather all your ingredients: crumble the paneer into a bowl, finely chop the onion and tomatoes, and slice the green chilies. Prepare your spices and keep everything close by for easy cooking.
  2. Heat a non-stick pan over medium heat and add a tablespoon of oil. Once shimmering, toss in the cumin seeds and let them crackle for about 30 seconds, filling the kitchen with a warm aroma.
  3. Add the finely chopped onions to the pan. Sauté for 3-4 minutes until they turn golden and fragrant, stirring occasionally. This releases a sweet, spicy smell that signals they’re ready.
  4. Stir in the sliced green chilies and cook for 30 seconds, then add the chopped tomatoes. Cook everything together for another 2-3 minutes until the tomatoes soften and release their juices.
  5. Add the crumbled paneer into the pan, breaking it apart further with your spatula. Mix well with the sautéed vegetables, and cook for 2 minutes until everything is heated through and slightly flaky.
  6. Sprinkle in the turmeric, salt, and black pepper. Stir thoroughly to evenly coat all the ingredients, and cook for another minute as the spices toast and fill the air with a smoky warmth.
  7. Taste the mixture and adjust salt or spice if needed. If desired, squeeze a little lemon juice over the scramble for brightness. Cook for an additional 30 seconds to meld all flavors.
  8. Remove the pan from heat and let the paneer bhurji rest for a minute. This helps the flavors settle and makes it easier to serve. Garnish with chopped herbs if you like.

Notes

For extra flavor, toast the cumin seeds until fragrant before adding other ingredients. Press excess moisture out of the paneer beforehand to prevent sogginess. Adjust spice levels with green chilies and lemon juice for a personalized touch.