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5
from 1 vote
paneer green peas bhurji
Spicy blend of scrambled cottage cheese with green peas, onions, green chilies, tomatoes and Indian spices.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast
Cuisine:
Indian
Servings:
3
Author:
Dassana Amit
Ingredients
200
grams
Paneer
(cottage cheese)
100
grams
green peas
or ½ cup green peas
2
medium tomatoes,
finely chopped or 80 to 90 gms tomatoes
2
small onions,
finely chopped or 50 gms onion or about ⅓ cup finely chopped onions
2 to 3
garlic & ½ inch ginger,
crushed to a paste in a mortar-pestle
1 or 2
green chilies,
slit or chopped
½
teaspoon
cumin seeds
¼
teaspoon
turmeric powder
½
teaspoon
red chili powder
½
teaspoon
Garam Masala
½
teaspoon
kasuri methi
(dried fenugreek leaves)
½
inch
ginger
julienne
½
tablespoon
chopped coriander leaves
1.5 to 2
tablespoon
oil
or ghee or butter
salt
as required
Instructions
Heat ghee in a pan. Add cumin seeds and let them sizzle.
Now add the onions. Fry the onions till light golden or golden.
Add the ginger garlic paste and saute till their aroma passes away. Add chopped tomatoes.
Saute the tomatoes till the they become mushy and you can see the fat leaving the sides.
Add all the turmeric powder and red chili powder. Stir.
Now add the fresh or frozen peas.
Add 1 to 1.5 cups water. Also add salt.
Cover the pan with the lid and cook the peas on a medium flame for 10-12 minutes. Frozen peas will take less time to cook as compared with fresh peas.
Check in between to see if the water has dried up or not. Add more water if required.
Crumble the paneer/cottage cheese in the meantime.
Once the matar are cooked through and the water has dried up, add the crumbled paneer.
Stir for 1-2 minutes or till the paneer gets cooked. Also add slit green chilies.
Add the kasuri methi and garam masala. Garnish with coriander leaves & ginger julienne.
Serve paneer peas bhurji hot with chapatis, parathas or bread.