Paneer Bhurji
crumbled paneer scrambled with onion, tomato and capsicum in under twenty minutes
Allergens in Paneer Bhurji: milk.
Ingredients
Quantities for 3.
- 300g, crumbled by hand Paneerhand-crumbled, not grated, for uneven texture
- 2 medium, finely chopped Onion
- 2 medium, finely chopped Tomato
- 1 medium, finely chopped Capsicumoptional
- 2cm, grated Ginger
- 4 cloves, minced Garlic
- 2, finely chopped Green Chilli
- 2 tbsp Gheeor butter
- 1 tsp Cumin Seeds
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1 tsp, crushed Kasuri Methioptional
- 3 tbsp, chopped Coriander Leavesoptional
- 1/2, juiced Lemonoptional
- to taste Salt
Cookware
kadhai, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Take the paneer out of the fridge 20 minutes ahead and crumble it by hand into pieces the size of large peas. Cold, hard paneer stays squeaky.
- If using shop-bought paneer that feels firm, soak the block in hot water for 10 minutes and pat dry before crumbling.
- Chop everything before you start. The whole dish is 15 minutes at the stove.
Method
- Heat the ghee in a kadhai and crackle the cumin seeds for 15 seconds.
- Add the onion and fry 6 minutes on medium until soft and lightly golden at the edges.
- Add the ginger, garlic and green chilli and fry 1 minute until fragrant.
- Add the capsicum and fry 2 minutes; it should stay slightly crunchy.
- Add the tomato, turmeric, chilli powder, coriander powder and salt and cook 4-5 minutes until the tomato collapses and the oil shows at the edges.Cook the tomato properly here. Underdone tomato leaves the bhurji tasting sharp and raw.
- Fold in the crumbled paneer and toss gently for 2-3 minutes, just until it is hot and coated.Two to three minutes, no more. Overcooked paneer goes rubbery and starts squeaking against your teeth.
- Crush in the kasuri methi and add the garam masala. Take off the heat.
- Squeeze over the lemon, scatter the coriander leaves and serve straight away with buttered pav or roti.
Storage
Best eaten immediately. Keeps 2 days refrigerated; reheat gently in a pan with 1 tbsp water and a knob of ghee. Do not freeze. The paneer turns grainy.
Nutrition Good estimate
One serving of Paneer Bhurji (332 g) is about 453 calories, or 137 calories per 100 g.
High protein: 22 g a serving, 19% of the calories
| Per serving332 g | Per 100 g | |
|---|---|---|
| Calories | 453 kcal | 137 kcal |
| Protein | 21.5 g | 6 g |
| Carbohydrate | 19.8 g | 6 g |
| of which sugars | 9.0 g | 3 g |
| Fibre | 4.6 g | 1 g |
| Fat | 33.4 g | 10 g |
| of which saturated | 18.3 g | 6 g |
| of which unsaturated | 10.6 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegetarian Indian recipes · Gluten-free Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.