Paneer Bhurji is a medley of onions, tomatoes, spices with scrambled cottage cheese. It is a popular North Indian breakfast recipe. This Paneer Bhurji Recipe is Punjabi Style and way it is made in my home.
Crumble the paneer (cottage cheese) and keep aside
Finely Chop the onions, tomatoes and green chillies. Keep aside.
Crush the ginger and garlic to a paste 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. Let the oil become hot on a medium-low or medium flame.
Add cumin seeds. Let them crackle and change color. Once they get browned, add onions.
Mix well and sauté the onions. When the onions become translucent, add ginger-garlic paste and chopped green chilies.
Sauté for some seconds till the raw aroma of the ginger-garlic goes away.
Then add tomatoes and sauté on medium-low heat 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, coriander powder and garam masala powder.
Mix the spice powders very well and sauté for 5 to 6 seconds.
Then, add the crumbled paneer. Mix throughly and cook for 1 minute.
Don't cook the paneer for a long time as they harden and loose their softness.
Lastly add the chopped coriander leaves and mix.
Serve Paneer Bhurji hot with bread toast. You can also serve it with roti, plain paratha or as a stuffing in burrito or wraps.
Paneer: For best results used homemade paneer. If using packaged paneer or frozen paneer, then follow the instructions mentioned on the pack before using.
Tomatoes: The tangy taste in paneer bhurji comes from the tomatoes. So do use tomatoes which are ripe and with a sweet-tangy taste. Avoid adding tomatoes which are too sour.
Spicing: You can reduce or increase the amount of green chillies, red chilli powder or cayenne pepper as per your preferences. Do not add more garam masala than what is mentioned in the recipe. If the garam masala is very strong, then just add ¼ teaspoon of it.
Herbs: Always fresh coriander leaves (cilantro) are added in the dish. But you can use fresh mint leaves too. Just add 1 to 2 tablespoons of chopped mint leaves.
Fat: For the fat you can use oil or butter or ghee. Note that the type of fat used does change the taste of the dish.
Vegan Option: Use firm tofu in place of paneer. Do not use silken tofu or soft tofu.