Paneer Bhurjee Aka Scrambled Cottage Cheese
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Paneer Bhurjee or Scrambled Cottage Cheese is an extremely simple dish using high protein & gluten free ingredient, Cottage Cheese that is extremely healthy for vegetarians.
A Dish that can be made under 30 mins using very basic ingredients & spices from your kitchen pantry, this is extremely healthy for both kids & adults if made with the right proportion of oil / ghee (clarified butter) / butter.
An ideal option for breakfast along with plain parathas (flatbreads) or with pav (homemade APF bread rolls) or with dal & rice. Can be packed for kids tiffin box to ensure their daily dose of protein in case they don't like their glass of milk. Can be converted into sandwiches too or a wrap.
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Ingredients
- 1. Paneer – 200 gms
- 2. Onions – 2 medium
- 3. Tomatoes – 2 medium
- 4. Green chillies – 3 nos. finely chopped
- 5. Garam Masala Powder – 1 tsp
- 6. Red chilly powder – 1 tsp Optional
- 7. Turmeric powder – ½ tsp
- 8. Jeera – 1 tsp
- 9. Oil – 1.5 tblsps
- 10. Salt
- 11. Corriander – finely chopped
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Instructions
- 1.Crumble the paneer & keep aside.
- 2. Finely chop the onions, green chillies, coriander leaves & keep aside.
- 3. Puree the tomatoes. You may choose to chop half & puree half too incase you like chunks of tomatoes in your bhurjee.
- 4. In a kadhai, take some oil, once it heats, add jeera, let it turn a bit brown before adding the onions.
- 5. Sweat the onions & slightly brown them.
- 6. Add the tomato puree, green chillies, turmeric powder, salt & stir well until the water is evaporated and a thick gravy is formed.
- 7. Add the crumbled paneer into the kadhai along with finely chopped coriander leaves & garam masala powder. Cover with a lid & let it mix & cook well for another 2-3 mins on a low flame.
Notes
- If you prefer your bhurjee with garlic / ginger paste, add it after Sr. No. 4.
- At Sr. No. 6 you can add red chilly powder too incase you like very spicy bhurjee.
- If you want your onions to brown / caramelize faster, add a pinch of salt.
- If you further want to reduce the oil content & still get a good gravy, use 1 tblsp of oil, then 2 spoons of water while cooking ur onions & cover it with a lid so that it softens with the steam. I do this for most of the gravies at home & it doesn’t affect taste.
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