Paneer Bhurji (Scrambled Paneer)

Paneer bhurji is to Chandigarh's dhabas what scrambled eggs are to a breakfast café. It takes 15 minutes, is packed with protein and tastes best stuffed into a hot paratha or buttered pav.

Video by Hebbars Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 3
• Prep 10 min
• Cook 15 min
• Vegetarian · gluten-free
• Famous in Chandigarh & Punjab

Ingredients

• 400 g paneer, crumbled
• 2 tbsp butter or ghee
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 green chilli, chopped
• 1 tsp ginger-garlic paste
• 1 green capsicum (paprika), finely chopped
• 2 tomatoes, finely chopped
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• ½ tsp garam masala
• 1 tsp kasoori methi
• ¾ tsp salt
• 3 tbsp milk
• fresh coriander

Method

1. Heat the butter, add cumin, then onion and green chilli and fry until soft and light golden.
2. Add ginger-garlic paste and capsicum and fry for 2 minutes.
3. Add tomatoes, turmeric, chilli powder and salt and cook until the tomatoes are soft.
4. Add the crumbled paneer and milk and mix gently on low heat for 3 minutes – don't overcook or the paneer turns rubbery.
5. Crush the kasoori methi between your palms over the pan, add garam masala and coriander and serve with paratha or pav.

Tip: Grate a little extra paneer on top just before serving for a soft, fresh finish.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.