Paneer Bhurji
Soft crumbled paneer cooked with onions, tomatoes, and warm spices into a savory Indian scramble. Perfect for breakfast, brunch, or a light dinner served with warm roti or rice.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- ½ pound paneer cheese, block
- 1 whole medium onion
- 1 whole medium tomato
- 1 whole green chili pepper
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- 2 tablespoon olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Place the paneer block on a cutting board and cut it into 1/2-inch-thick slices, then cut each slice lengthwise into 1/2-inch-thick sticks, then cut sticks crosswise into small crumbles, similar to scrambled eggs.
- 2
Cut the onion in half lengthwise from root to tip, then place flat-side down and slice crosswise into thin half-moon shapes about 1/8 inch thick.
- 3
Cut the tomato in half, remove the watery center core, then cut each half lengthwise into strips and crosswise into small 1/4-inch cubes.
- 4
Slit the green chili lengthwise with a paring knife and remove the seeds and white membrane inside, then slice it crosswise into thin rings about 1/8 inch thick.
- 5
Pour 2 tablespoons of olive oil into a 10-inch skillet and place it over medium heat for 30 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 6
Add the 0.5 teaspoon of cumin seeds to the hot oil and stir continuously for 15 seconds until they turn dark brown and smell strongly fragrant, like toasted nuts.
- 7
Add the sliced onion to the skillet and stir once every 15 seconds for 3 minutes, until the onion turns translucent and the edges begin to look soft and pale golden.
- 8
Sprinkle in the 0.25 teaspoon of turmeric powder and stir for 10 seconds until it coats the onions evenly and smells warm and slightly earthy.
- 9
Add the tomato cubes and green chili rings to the skillet and stir once every 20 seconds for 2 minutes, until the tomato softens and releases its juice, forming a wet sauce.
- 10
Add the crumbled paneer to the skillet and stir gently but constantly for 2 minutes, breaking up any large pieces with the spoon as they heat through and absorb the flavors.
- 11
Taste the mixture with a clean spoon and stir in salt and pepper until it tastes savory and balanced, then remove the skillet from the heat.
- 12
Divide the paneer bhurji evenly between two plates or bowls, spooning any pan juices over the top.
Tools you’ll need
- cutting board
- chef's knife
- paring knife
- 10-inch skillet
- wooden spoon
- measuring spoons
- two serving plates or bowls
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