Breakfast · 15 min · indian

Paneer Bhurji

An Indian breakfast built around paneer and tomato — on the table in 15 minutes. It is weeknight cooking that still hits your targets — 34 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Paneer
• 1/2 Tomato
• 1/4 cup Green peas
• 1/2 tsp Turmeric
• 1 tbsp Ghee
• 1 tbsp Cilantro

Steps

1. Crumble the paneer by hand into pea-size pieces — keep them chunky rather than mashing it fine, since the texture is the whole point of bhurji.
2. Heat the ghee in a large skillet over medium heat; add the turmeric and sizzle for about 20 seconds, until fragrant and the ghee turns a rich golden color — don't let it smoke or it turns bitter.
3. Add the diced tomato and green peas and cook for 3-4 minutes, until the tomato breaks down into a loose, saucy coating.
4. Fold in the crumbled paneer and cook for 3-4 minutes, stirring gently, just until heated through.
5. Tip: don't overcook the paneer — a few minutes too long and it goes from tender to rubbery.
6. Season with salt to taste, shower with the chopped cilantro, and serve hot.

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