Paneer Bhurji

Crumbled paneer scrambled with onion, tomato, green chilli, and turmeric — a fifteen-minute protein hit that pairs with anything from toast to roti.

Cuisine: North Indian (Punjab / Delhi) · Style: Dry · Protein: Paneer · Total time: 15 minutes · Difficulty: easy · Servings: 3 · Spice: 2/5

Ingredients

• 250g paneer, crumbled
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 green chillies, finely chopped
• 1 tsp ginger-garlic paste
• 2 tomatoes, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp Kashmiri chilli powder
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• Salt to taste
• 2 tbsp coriander leaves, chopped

Steps

1. Heat oil and crackle cumin seeds.
2. Add onion and green chilli. Saute until the onion turns translucent.
3. Stir in ginger-garlic paste and cook for 30 seconds.
4. Add tomatoes, turmeric, Kashmiri chilli, cumin powder, and salt. Cook until the tomatoes break down completely, about 4 minutes.
5. Tip in the crumbled paneer and toss gently to coat — overworking turns the paneer rubbery.
6. Cook for 2 more minutes, sprinkle garam masala, and finish with coriander.
7. Serve hot with toast, roti, or stuffed in a pav.

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