📍 Where this dish comes from: Old Delhi · Chandni Chowk
Discover the history of this region →
Discover the history of this region →
Paneer bhurji is the vegetarian answer to scrambled eggs — equally fast, equally satisfying, and far more aromatic. Silky crumbles of fresh cottage cheese tumble through a riot of sweet onion, tangy tomato, and turmeric-kissed spices, finished with a shower of bright herbs. The act of crumbling paneer into hot spiced oil and watching it absorb the masala is deeply satisfying, and so vibrant and satisfying you’ll question why you ever reached for plain scrambled eggs.
What You’ll Need
Servings: 2 servings
Calories: 380kcal
Ingredients
- 200 g paneer crumbled
- 2 tbsp ghee
- 1/2 tsp cumin seeds
- 1 medium onion finely diced
- 1 medium tomato diced
- 1 green chili minced
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp fresh coriander chopped
Instructions
- Heat ghee in a pan; add cumin seeds and let them splutter.
- Add onions and cook until golden, about 5 minutes.
- Add green chili and tomatoes; cook until soft, 3 minutes.
- Add turmeric and red chili powder; cook 1 minute.
- Crumble in paneer and stir well to coat with spices.
- Cook 3–4 minutes, stirring occasionally.
- Add garam masala, salt, and coriander.
- Serve hot with almond flour roti or as is.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 22g | Fat: 29g | Fiber: 1g
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Health Benefits
- Paneer is rich in casein protein, which digests slowly for prolonged satiety.
- Cumin seeds are traditionally used to support digestion and are studied for their potential role in reducing bloating.
- Full-fat paneer provides conjugated linoleic acid (CLA), a compound studied for its relationship to fat metabolism.