Breakfast · 15 min · indian

Paneer Bhurji

✓ 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.

Build my plan — free

← All recipes