Paneer Bhurji : Stir Fried Cottage Cheese

Paneer Bhurjiis a very popular dish amongst vegetarians. It is nothing but scrambled paneer which is traditionally cooked with onions and chillies. Sometimes tomatoes or dash of limes are used to give tanginess. Carrots, bell peppers/capsicum, green peas or even corns are added to it to create some variations of simple Paneer Bhurji. Different type of spices can be added too.

Mostly Paneer Bhurji is used in lunch or dinner but as a breakfast item it is being very popular these days as it is the perfect substitute of Egg Bhurji or Scrambles Eggs. When it is served with breakfasts different types of cheeses are added to achieve different textures and flavors.

Since last week I was celebrating my Veg week I used this simple, quick and tasty dish as my dinner with simple roti and desi Salad.

Here is my recipe of Paneer Bhurji for all of you. I just added whatever I had in my pantry to make it tastier and of-course healthier.

Ingredients:

Paneer (Cottage Cheese): 250 gms

Onion: 1, large

Tomato: 1, large

Fresh green chillies: 5-6

Capsicum: 1, medium (I didn’t use any on that particular day as it wasn’t available in my pantry)

Cumin seeds: 1 tsp

Fenugreek seeds: 1 tsp

Turmeric powder: ½ tsp

Red chilli powder: 1 tsp

Cumin powder: 1 tsp

Tomato puree: 1 tbsp (optional) (see Tips)

Pepper powder: 1 tsp

Salt to taste

Oil: 1 tbsp

Preparation:

Chop onion, tomato and capsicum finely. Roughly chop the green chillies.

Crumble the paneer with the help of your hand. Add some chopped green chillies into it. (see Tips)

Add oil in a wok and heat. Add cumin seeds and fenugreek seeds in the hot oil.

When they start cracking add green chillies and onion. Fry until onion is translucent.

Add tomato and continue cooking until tomato is soft. Don’t press it otherwise it will be messy.

Add dry spices and salt. Sauté for 1-2 mins or until raw smell is gone.

If you are using tomato puree, add it now and keep mixing.

Add crumbled paneer or cottage cheese. And mix well with everything on the wok.

Adjust the seasoning. Keep frying on high flame until paneer absorbs the flavor. (see Tips)

Your Paneer Bhurji is ready to serve.

Remember always serve it hot (at least warm). It tastes best when served with Roti or Paratha (Indian Flat Bread).

4. If you feel your paneer is almost ready, switch off the flame and keep the mixture in the    covered wok for a while. This will not only help your paneer to absorb the flavors but also prevent your paneer from burning.