I do not have a new story or a new experience to share this minute when I am drafting this post of Paneer Bhurji. All that I know is , it is simple and can be done in less than 20 minutes. Perfect to serve for Brunch over the weekend!
This sabzi / curry came into existence since I had half opened packets of paneer from our weekend cooking and it had to be used in a day before it makes its way to the bin. Oh, my !! Can you imagine wasting Paneer. Not at all. Paneer Bhurji is a timeless classic. A vegetarian take to Egg Bhurji !
I whipped the ingredients up and made it for my lunch pairing them up with phulkas. You could roll them up inside a roti and enjoy it like a kati roll. The husband toasted the bread and sandwiched the filling between his slices. Fill some inside a chapathi dough and make a paratha. A countless way to serve them . Enjoy the bhurji, through my eyes.
Prep Time: 10 minutes | Total Time 20 Minutes | Serves 4
250g Indian Cottage Cheese | Paneer
85g | 1 No’s Red Onion
100g | 1 No’s Green Pepper
75g | 1 No’s Tomato
1 Tsp Grated Ginger
¼ Tsp Turmeric Powder
½ Tsp Chilli Powder
½ Tsp Garam Masala
¾ Tsp Salt ( Adjust it to your
2 No’s Green Chillies ( Optional)
1 Tsp Oil
½ Tsp Cumin Seeds
1 Tsp Coriander Leaves
A squeeze of lemon juice (Optional)
- Chop the onions, green pepper, tomato, green chillies
- Crumble the paneer with your fingers. Alternatively put
cubes of paneer in your blender to get them finely shredded.
- Heat oil a non-stick pan, drop in cumin seeds. Once
they begin to crackle, add in onions, green chillies (optional – use it if
you like it spicy) and ginger. Fry them until transparent. Pop in green
pepper and sauté only for a minute or so. We need to retain the crunchiness right
till we gobble the bhurji. Add the chopped tomatoes along with the spices.
Cook for about 2-3 minutes roughly in low flame, as you seed the tomatoes
- Add Paneer and the required amount of salt to the rest
of the dish. Barely cook for 1½ to 2 Minutes and turn off
the flame. Garnish with coriander leaves and a dash of lemon juice.
I love the addition of Green Pepper to my
paneer dishes and it brings an excellent crunch to it. We just need to
ensure, not to overcook the green pepper and the curry overall. It will
change the texture.