Leena Watts
Paneer bhurji is a vegetarian dish from North India that is both tasty and nutritious. It is made with scrambled paneer (Indian cottage cheese), onions, tomatoes, and spices. The word 'bhurji' means 'scrambled' in Hindi, so the dish's name literally means 'scrambled paneer'. Paneer is a good source of protein and calcium, and it can be easily made at home by curdling milk with an acidic ingredient like lemon juice or vinegar. The dish is usually served with Indian flatbreads such as roti, paratha, or naan, but it can also be stuffed into bread to make sandwiches and wraps. It is a quick and easy recipe that can be made in under 30 minutes, making it perfect for a healthy breakfast, lunch, or dinner option.
Paneer Bhurji for Diet
| Characteristics | Values |
|---|---|
| Ingredients | Firm paneer (cottage cheese), onion, tomato, ginger, garlic, green chillies, spices, herbs, milk, lemon juice/vinegar, oil, butter, ghee, bay leaf, cardamom, cumin seeds, coriander leaves, mint leaves, capsicum, carrots, peas, spinach, red peppers |
| Preparation | Chop onions, tomatoes, ginger, garlic, and green chillies; crumble/grate paneer; heat oil/butter/ghee in a pan, add cumin seeds, bay leaf, cardamom, and chopped ingredients; cook until light brown; add milk/cream, spices, and herbs; cook until moisture evaporates |
| Serving Suggestions | Serve with roti, naan, paratha, chapati, bread, pav, or rice; can be stuffed in bread, roti, paratha, wraps, kathi rolls, or sandwiches; can be served as a dry or gravy variant |
| Nutrition | Rich in protein, calcium, iron, magnesium, phosphorus, potassium, zinc, Vitamin A, B, and C; low in carbs; good for weight loss and bone health |
| Calories | 370-407 kcal per serving |
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What You'll Learn
Making paneer from scratch
Paneer is a traditional Indian cheese made with just two ingredients: milk and an acidic ingredient. Making it at home is easy and you can get it perfectly soft, every single time.
To make your own paneer, start by pouring milk into a pot and bringing it to a gentle boil on medium heat. Stir occasionally to prevent the milk from scorching at the bottom. Once the milk comes to a boil, add an acidic ingredient like lemon juice or vinegar. You can also use diluted citric acid or yoghurt, but if you use citric acid, it's better to discard it afterward. If using lemon or yoghurt, you can use the leftover liquid to make flatbread or naan dough.
After adding your chosen acidic ingredient, stir the milk, and it should begin to curdle. You will see the milk solids separating from the whey. If the milk doesn't curdle, gradually add a little more acid until it does. Once the milk has curdled well, turn off the heat.
Now it's time to drain the curds. You can pour the mixture into a colander lined with a muslin cloth. Rinse the curds under running water to remove any excess whey. Squeeze off the excess whey and make a knot with the cloth. Hang the paneer for about 10 to 30 minutes to remove any remaining whey. The longer you hang it, the firmer your paneer will be. If you like a soft, spreadable paneer, hang it for just a few hours. If you want a firmer paneer that can be diced or crumbled, gently press the curds with plates or saucers topped with unopened food tins.
Once your paneer has reached the desired texture, you can add some simple ingredients to jazz it up. Try adding crushed cumin seeds, finely chopped chillies, ground coriander seeds, chopped coriander leaves, mint leaves, or fenugreek leaves.
Now your homemade paneer is ready to be used in your favourite dishes, like a tasty paneer bhurji!
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Choosing and preparing spices
Paneer bhurji is a popular North Indian dish made with Indian cottage cheese (paneer), herbs, and spices. It is a vegetarian dish that can be served with flatbreads like roti, paratha, or naan, or stuffed into bread to make sandwiches and wraps. The dish is quick and easy to prepare and can be made in under 30 minutes.
When choosing spices for paneer bhurji, you can use a combination of basic spices that are commonly used in Indian cooking. Here are some spices that you can consider using:
- Coriander: Use fresh coriander leaves (cilantro) to add flavor and color to the dish.
- Turmeric: Turmeric powder will provide a vibrant yellow color and a warm, earthy flavor to the paneer bhurji.
- Chili powder: Adjust the amount of chili powder or cayenne pepper according to your preferred spice level. You can also use whole dried red chilies for a milder flavor.
- Pav bhaji masala: This is a blend of spices commonly used in Indian cuisine. It is not traditionally used in paneer bhurji, but it adds a unique flavor to the dish.
- Garam masala: If you don't have pav bhaji masala, you can use garam masala, which is another blend of spices commonly used in Indian cooking. Use it sparingly, as a little goes a long way.
- Cumin seeds: These add a nutty, earthy flavor to the dish.
- Bay leaf: Bay leaves enhance the flavor of the spices and add a subtle floral note to the dish.
- Cardamom: Cardamom pods have a strong, unique flavor that can enhance the aroma and taste of the paneer bhurji.
- Cloves: Cloves have a warm, sweet, and slightly pungent flavor that can complement the other spices in the dish.
- Peppercorns: Black peppercorns add a sharp, pungent flavor to the dish.
In addition to these spices, you can also use fresh ginger, garlic, and green chilies to add a tangy and savory note to the paneer bhurji. Remember to adjust the amount of spices according to your taste preferences and the spice tolerance of your diners.
When preparing the spices for paneer bhurji, here are a few tips to consider:
- If using whole spices, lightly toast them in a dry pan before grinding them. This will help to release their aromatic oils and enhance their flavor.
- For a smoother texture, you can grind the spices into a fine powder using a spice grinder or mortar and pestle.
- If using ground spices, it is best to add them towards the end of the cooking process, as overheating can cause them to lose their flavor and aroma.
- Taste the dish as you add the spices, and adjust the quantities accordingly. It is easier to add more spices than to tone them down once they are in the dish.
- If making the gravy version of paneer bhurji, you can dry roast and grind the whole spices to create a spice blend. This can then be added to the tomato gravy to create a rich and flavorful sauce.
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Preparing the paneer
Paneer is a type of Indian cottage cheese, made by curdling hot milk with an acidic ingredient such as lemon juice, lime juice, yoghurt, vinegar, or citric acid. It is the star ingredient of paneer bhurji, so it's important to get it right.
There are two options when it comes to paneer: homemade or store-bought. Most sources agree that homemade paneer is superior in terms of taste, texture, and flavour. However, it is more time-consuming to make. If you are using store-bought paneer, it is recommended to soak the crumbled paneer in hot water or hot milk for about 20 minutes to keep it soft.
To make homemade paneer, pour four cups of milk into a pot and bring it to a boil. Add one tablespoon of vinegar or lemon juice and stir. If the milk does not curdle, add another tablespoon of vinegar. Drain the mixture through a colander lined with muslin cloth and rinse it under running water. Squeeze off the excess whey, knot the cloth, and hang the paneer for 10 to 15 minutes to remove the remaining whey.
Once the paneer is prepared, crumble it and set it aside. It is now ready to be cooked with the other ingredients to make paneer bhurji.
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Preparing the vegetables
Once you have chopped the vegetables, heat some oil in a pan and add the cumin seeds. Let them sizzle before adding the chopped onions and a little salt to speed up the cooking process. Cook the onions until they turn a light brown colour. You can also add some spices at this stage, such as bay leaves, cardamom pods, and cloves, for extra flavour.
Next, add the chopped tomatoes to the pan and cook until they are soft. If you are using them, also add the ginger, garlic, and green chillies at this stage. You can also include some dried red chillies, but be sure to adjust the amount of chilli powder you add later on to avoid making the dish too spicy.
Finally, you can add some additional vegetables to make the dish more nutritious and filling. Some options include carrots, capsicum, and spinach. Simply chop these vegetables and add them to the pan with the other ingredients. You can also add some cream to make the dish creamier and richer, but this is optional.
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$36.5
Serving suggestions
Paneer bhurji is a popular North Indian dish made with scrambled Indian cottage cheese (paneer), onions, tomatoes, herbs, and spices. It is a great source of protein and several vitamins and minerals, including calcium, iron, magnesium, phosphorus, potassium, and zinc. It is also low in carbs, making it suitable for weight loss.
As a Side Dish
Paneer bhurji can be served as a tasty side dish with various types of bread, such as roti, paratha, naan, chapati, or plain bread. It also goes well with Indian flatbreads like paratha, roti, or naan.
As a Stuffing
Paneer bhurji can be used as a filling or stuffing in sandwiches, wraps, kathi rolls, or bread rolls. You can stuff it inside bread, roti, tortillas, or paratha to make sandwiches or rolls. It can also be used as a filling in grilled paneer sandwiches or paneer bhurji frankie rolls.
As a Main Dish
Paneer bhurji can be served as a main dish, especially when paired with a gravy or curry base. The gravy version, known as Paneer Bhurji Gravy, is typically served with naan or lachha paratha. It can also be served with garlic naan or tandoori roti, along with a side of onion lachha and salted lassi for a complete meal.
For Breakfast
Paneer bhurji is an excellent breakfast option, often served with toast or on top of toast. It can also be stuffed inside bread or roti for a quick and nutritious breakfast sandwich.
Variations and Add-Ins
Paneer bhurji can be customised with various add-ins and variations to suit your taste preferences:
- Vegetables: You can add vegetables like carrots, peas, capsicum, spinach, or red peppers to make the dish more filling and colourful.
- Spices: Adjust the amount of spices like chilli powder, cayenne pepper, or red chilli powder to your preference. You can also use pav bhaji masala or garam masala to enhance the flavour.
- Eggs: For a non-vegetarian option, you can scramble some eggs and add them to the paneer bhurji.
- Vegan Option: Instead of paneer, you can use tofu (avoid silken or soft tofu) to make a vegan version of the dish.
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Frequently asked questions
Paneer Bhurji is a popular North Indian dish made with scrambled Indian cottage cheese (paneer), herbs, and spices. It is a quick and easy recipe that can be made in under 30 minutes.
For a healthier version of Paneer Bhurji, you can use homemade paneer, which is made by curdling milk with an acidic ingredient like lemon juice or vinegar. You will also need onions, tomatoes, ginger, garlic, and spices like coriander, turmeric, and chili powder. Additionally, you can add vegetables like carrots, spinach, and bell peppers to make it more nutritious.
If you are using store-bought paneer, it is recommended to soak the crumbled paneer in hot water or milk for about 20 minutes to keep it soft. If you are making homemade paneer, bring 4 cups of milk to a boil and add vinegar or lemon juice until it curdles. Drain the whey using a muslin cloth, squeeze out the excess, and hang it for 10-15 minutes.
In a pan, heat oil and add cumin seeds, chopped onions, ginger-garlic paste, and spices. Sauté until the onions are lightly browned. Then, add chopped tomatoes and cook until soft. Finally, add the crumbled paneer and mix well. Serve hot.
Paneer Bhurji is typically served with Indian flatbreads like roti, naan, chapati, or paratha. It can also be stuffed into bread or rotis to make sandwiches or wraps. For a healthier option, serve it with toast or grilled vegetables on the side.
