paneer bhurji is a medley of onions, tomatoes, spices with cottage cheese.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 200 grams paneer, crumbled (cottage cheese)
- 1 medium sized onion - finely chopped
- 2 medium sized tomatoes - finely chopped
- 1 or 2 green chillies - finely chopped
- 3 to 4 small garlic cloves + ½ inch ginger made to a paste in mortar-pestle or 1 teaspoon ginger-garlic paste
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ teaspoon garam masala powder
- ½ teaspoon cumin seeds
- 1.5 tablespoons oil, ghee, butter or white butter
- salt as required
- a few coriander leaves (cilantro leaves) for garnishing, optional
crumble the paneer (cottage cheese) and keep aside
chop the onions, tomatoes and green chillies. keep aside.
crush the ginger garlic in a mortar pestle and keep aside.
also remove the spice powders and keep aside.
making paneer bhurji
heat oil or ghee or butter in a pan.
add cumin seeds first if you are using them. once they get browned, add onions. when the onions become translucent, add ginger-garlic paste and chopped green chilies.
saute till the raw aroma of the ginger-garlic goes away.
then add tomatoes and cook till they become soft. you can add a pinch of salt so that the tomatoes get cooked faster.
now add all the dry spice powders - turmeric, red chili powder, garam masala powder.
stir the spice powders.
then, add the crumbled paneer and let it cook for 1 to 2 minutes.
don't cook the paneer for a long time as they harden and loose their softness.
lastly add chopped coriander leaves and mix.
serve paneer bhurji hot with bread toast. you can also serve it with rotis, plain parathas or as a side dish.
Calories: 292kcal | Carbohydrates: 9g | Protein: 10g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 854mg | Potassium: 247mg | Fiber: 2g | Sugar: 4g | Vitamin A: 780IU | Vitamin C: 15.8mg | Calcium: 337mg | Iron: 0.6mg