Paneer Bhurji, Scrambled Paneer recipe

Paneer Bhurji, Paneer Bhurji Recipe, Scrambled Paneer recipe.

Easiest and most flavorful Paneer Bhurji recipe. Can be made in under 20 minutes. Indian scrambled cheese recipe. Perfect for breakfast or as a side dish for roti / chapati.

“Life is great. Cheese makes it better.” Paneer Bhurji – Indian scrambled cheese is such a clever idea stolen from scrambled eggs. It makes a great breakfast, a perfect accompaniment and its the easiest to put together. There is a saying, “Age is something that doesn’t matter, unless you are a cheese.” Indeed!…but with one exception and that’s paneer. Indian Paneer is a fresh cheese like Ricotta. Its very easy to make at home. But today I am using store bought paneer for the sake of convenience. Indian Paneer does not melt like traditional cheese. The texture can be compared to that of halloumi cheese.

The best thing about this Paneer Bhurji recipe is that it can be put together in under 20 minutes with the basic of ingredients. So what are you waiting for. Come with me. I will show you how to make a great Paneer Bhurji.

Take a pan and heat some oil in it until hot. Add in the cumin seeds and let it splutter. Once the cumin seeds pop, add in the finely chopped onions and the green chillies. If you want it spicy add more green chillies and you can cut it finely and add if you like to eat chillies. Let it cook for 3-4 minutes on medium flame until the onions are soft and tender.

Add in the finely chopped tomatoes, chopped capsicum and the salt. Cook for another 3-4 minutes in medium flame until the tomatoes are lightly cooked and the capsicum is soft.

In the mean time, shred the paneer. Once the tomato capsicum mixture is cooked, add in the paneer and saute to combine. Add in the coriander leaves and mix well to combine. Immediately remove from heat.

Under 20 minutes Paneer Bhurji

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Easiest and most flavorful Paneer Bhurji recipe. Can be made in under 20 minutes. Indian scrambled cheese recipe. Perfect for breakfast or as a side dish for roti / chapati.

• Total Time: 20 mins
• Yield: 3 1x

Ingredients

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• 2 teaspoon Vegetable Oil
• 1/4 teaspoon Cumin Seeds
• 2 medium sized Onions, finely chopped
• 2 Green Chillies
• 1 medium Tomato, finely chopped
• 1/2 teaspoon Salt
• 1 medium Capsicum, finely chopped
• 200 grams Paneer, shredded
• 5–6 stalks Coriander Leaves, chopped

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Instructions

1. Take a pan and heat some oil in it until hot. Add in the cumin seeds and let it splutter. Once the cumin seeds pop, add in the finely chopped onions and the green chillies. If you want it spicy add more green chillies and you can cut it finely and add if you like to eat chillies. Let it cook for 3-4 minutes on medium flame until the onions are soft and tender.
2. Add in the finely chopped tomatoes, chopped capsicum and the salt. Cook for another 3-4 minutes in medium flame until the tomatoes are lightly cooked and the capsicum is soft.
3. In the mean time, shred the paneer. Once the tomato capsicum mixture is cooked, add in the paneer and saute to combine. Add in the coriander leaves and mix well to combine. Immediately remove from heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Side dish
• Cuisine: North Indian