Paneer Bhurji
A delicious paneer based scramble full of flavors and creaminess
Equipment
- 1 Box Grater
Ingredients
- 1 teaspoon Whole Cumin Seeds
- 2 tablespoon Avocado or any neutral oil
- 1 tablespoon Garlic finely chopped
- 1 teaspoon Ginger finely chopped
- 2 cups Paneer around 250 g, grated
- 1 bunch Fresh Fenugreek/Methi Leaves washed
- 1 large Red/Yellow Onion finely chopped
- 2 medium Tomatoes finely chopped
- 4 Green Chilis washed and slit
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chilli powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- ½ cup Milk/Plant based Milk
- Handful of Cilantro finely chopped
- 1 teaspoon Kasuri Methi
Instructions
- Remove the methi leaves from the stalks. Wash thoroughly and soak in salted water for 15 minutes. Drain well before using.
- Heat a large or medium sized pan to medium. Add the 2 tablespoon of oil and wait for 15-20 seconds. Once hot, add the cumin seeds and wait for it to splutter.
- Now add the chopped onions and cook for 2-3 minutes. Add in the ginger and garlic. Cook for a couple of minutes and then add the tomatoes. Also mix in the green chilis, turmeric,red chili powder, coriander powder. Season with salt. Cook for 5 minutes.
- Add the grated paneer and mix well. Add the milk and let cook for 3-4 minutes. Add the drained methi leaves and cook for a minute. Season with more salt as required. Sprinkle garam masala and mix well.
- Crush the kasuri methi between your thumb and index fingers before sprinkling on top. Finish with a generous topping of chopped cilantro.
Notes
- If you want to substitute methi, you can use any finely chopped greens of your choice.
- Use medium or firm tofu in the place of paneer for a vegan option.
- Note:If you have an allergy to peanuts, please be cautious before consuming fenugreek/methi if this is your first time since you may carry an allergy to fenugreek.