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Shilpa

Easy Paneer Bhurji – Scrambled Indian Paneer

I’m in love with this Easy Paneer Bhurji – Scrambled Indian Paneer. Paneer is an all-season delicious food item, and this a great recipe to keep on rotation for busy weeknights.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast, Main Course, Side Dish, Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 12.6  oz paneer (haldiram brand or preferred brand or homemade)
  • 4 tbsp oil or ghee
  • 1 tsp cumin seeds  (jeera)
  • 1/2 onion (1/2 cup chopped)
  • 2 serrano peppers, small (hari mirch) (1 tsp chopped)
  • 1 tsp ginger garlic paste 
  • 2 tomatoes, large (1 and 1/2 cup chopped)
  • 1/2 tsp ground turmeric  (haldi)
  • 1/2 tsp red chili powder   (cayenne pepper)
  • 3/4 tsp garam masala
  • 1 tsp salt
  • 3 tbsp cilantro leaves, fresh (dhaniya ke patte)
  • lemon juice (to top off)

Method
 

Prep
  1. Rinse and chop the onion, serrano peppers, and cilantro finely. Secondly, core and dice the tomatoes finely.
  2. Crumble the paneer in a bowl using your hands or a potato masher.
Cook
  1. Place a pan on medium-heat, and add oil or ghee to it.
  2. Once the oil is hot throw in cumin seeds and let them splutter. Once they splutter, add in onions and sauté them until they turn golden-brown. Keep stirring and make sure they don’t burn.
  3. Further add in chopped serrano peppers and ginger garlic paste. Stir well.
  4. Add in chopped tomatoes and let them sauté for 4 to 5 minutes until they turn mushy. Once mushy, add in ground turmeric, red chili powder, garam masala, salt and mix well. Let it saute for about 30 seconds.
  5. Then add in the crumbled paneer and stir well. Coat the paneer well in the spices and continue to sauté for a minute to two minutes.
  6. Finally turn off the flame and garnish with cilantro. While serving sprinkle some lemon juice on top.

Notes

You can reduce the red chili powder or eliminate the serrano pepper as per your spice tolerance. On a scale of 1 to 5, I would place this paneer recipe at 3 in terms of spice levels, with 1 being the lowest and 5 being the highest.