Indian & South Asian · Breakfast · Lunch · Dinner
Paneer Bhurji
पनीर भुर्जी
Soft crumbled paneer tossed with sweet sautéed onion, juicy tomato, green chilli and warm spices. It makes a quick, protein-rich scramble that is great with millet roti or on its own.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 3
Calories come from: Carbs 35% · Fat 46% · Protein 19%
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Ingredients
For 3 servings- 250 g blockPaneer
- 2 tsp9 gRapeseed oil
- 1 tspCumin seeds
- 1 medium, finely chopped110 gOnion
- 1 tsp, grated5 gFresh ginger
- 2 cloves, minced6 gGarlic
- 1, finely chopped5 gGreen chilli
- 1/2 medium, diced60 gGreen bell pepper
- 2 medium, chopped240 gTomatoes
- 1/2 tspGround turmeric
- 1/2 tspKashmiri chilli powder
- 1 tspGround coriander
- 3/4 tspSalt
- 2 tbsp30 gWater
- 1/2 tspGaram masala
- 2 tbsp, choppedFresh coriander leaves
- 1 tsp5 gLemon juice (optional)
Steps
- 1
Crumble the paneer into small pieces with your fingers and set it aside.
- 2
Heat the oil in a non-stick pan over medium heat.
- 3
Add the cumin seeds and let them sizzle for about 30 seconds.
- 4
Add the onion and cook for 4–5 minutes until soft and lightly golden.
- 5
Stir in the ginger, garlic and green chilli and cook for 1 minute.
- 6
Add the bell pepper and cook for 2 minutes.
- 7
Add the tomatoes, turmeric, chilli powder, ground coriander and salt.
- 8
Cook for 4–5 minutes, stirring, until the tomatoes break down into a thick masala. Add the water if it starts to stick.
- 9
Fold in the crumbled paneer and cook for 2 minutes until heated through. Do not overcook or it will turn rubbery.
- 10
Sprinkle over the garam masala and fresh coriander, then add the lemon juice if using.
- 11
Serve hot.
Swaps, storage and make-ahead
Swaps
- Swap the paneer for crumbled extra-firm tofu to make it vegan and dairy-free, choosing a garam masala labelled gluten-free if you need it gluten-free.
- Use light or reduced-fat paneer in place of regular paneer for a lighter scramble.
- Replace the green bell pepper with a large handful of baby spinach, stirred in with the paneer until just wilted.
- Use 1/2 tsp mild paprika plus a pinch of cayenne if you can't find Kashmiri chilli powder.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating gently in a pan until steaming hot. It's best eaten fresh, and freezing isn't recommended because the paneer turns crumbly and rubbery.
Make ahead
Cook the onion, tomato and spice masala up to 3 days ahead and keep it covered in the fridge, then reheat it until bubbling and fold in freshly crumbled paneer just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (244 g) | Per 100 g | |
|---|---|---|
| Calories | 323 kcal | 132 kcal |
| Protein | 15.1 g | 6.2 g |
| Carbohydrates | 28.8 g | 11.8 g |
| of which sugars | 23.8 g | 9.8 g |
| Fiber | 2.8 g | 1.1 g |
| Fat | 16.6 g | 6.8 g |
| of which saturated | 7.8 g | 3.2 g |
| Sodium | 682 mg | 280 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
