Originally, this dish started out as an “egg bhurji”, or an Indian version of scrambled eggs, which is very popular in Northern & Western India. Because it is very high in protein, and very spicy and delicious, a lot of people request to learn this recipe. You can also play around with spices, adding things like fenugreek to it. Paneer bhurji can be served with either chapati or naan, depending on your taste. Some people even have it with a slice of toast in the morning.
1 recipe of cottage cheese or paneer (as explained in my “Palak Paneer” recipe- footnotes)
2-3 tbsp clarified butter (desi ghee)
¼ tsp ground asafoetida (hing)
½ tsp cumin seeds (jeera)
1 small onion, finely chopped
1 green chilli, finely chopped
2-3 cloves garlic, finely chopped
½” ginger, finely chopped
2-3 tomatoes (small), finely chopped
Salt to taste
¼ tsp turmeric powder (haldi)
½ tsp red chilli powder
½ tsp ground cumin
½ tsp ground coriander
¼ tsp chaat masala
2 tbsp coriander leaves, finely chopped
1. Prepare paneer according to directions given in the recipe.
2. Heat ghee, add asafoetida and cumin seeds. Wait till cumin seeds crackle.
3. Add onion, and sauté till golden brown.
4. Add garlic and ginger, and cook till fragrant.
5. Add tomatoes and cook till oil separates.
6. Add green chilli, salt, turmeric, red chilli powder, ground cumin, ground coriander and chaat masala. Cook well.
7. Crumble the paneer into the mixture.
8. Add a little hot water and cover up and cook for a few mins.
9. Garnish with coriander and serve hot with your favourite roti, naan or toasted bread.
1. Palak paneer recipe can be found:
- YouTube: https://www.youtube.com/watch?v=VpnXxnUNvRA
Prepare the cottage cheese according to that.
2. You may try adding a little dried fenugreek leaves; maybe about 1/2 tsp. Roast it a little first, and then crush it.
3. You may replace the paneer with "tofu", which is known as "soy paneer" in India.
4. You may replace the ghee with your choice of fats (cooking oil, margarine or butter), whichever you prefer.