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Pan full of a cottage cheese paneer scramble, studded with peas and tomatoes

Paneer Bhurji Recipe (Spiced Paneer Scramble)

3 from 1 vote
When you grow up in India as a vegetarian, your sources of protein are paneer, eggs, and dal (lentils). Growing up, eggs and dal were staples in our household. We had eggs for breakfast most mornings and dal for dinner. Paneer was for special occasions. My grandmother, who did not eat eggs for religious reasons, used to make paneer on Fridays, but I'm not sure why. Perhaps it was to kick off the weekend. So, we used to have paneer bhurji on Friday evenings.
Adults and kids alike love this well-balanced dish of paneer with curry powder. My kids love to eat it for breakfast or an afternoon snack with toast, but I think it goes best with some Vegan Naan! 
Servings: 6 people
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 2 cups cottage cheese, (or paneer)
  • 2 tablespoons oil
  • 1 tablespoon cumin seeds
  • 1/2 cup onions, (chopped)
  • 1/2 cup tomatoes, (chopped)
  • 1/2 cup frozen peas, (thawed)
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • Salt
  • 1 tablespoon cilantro leaves, (chopped)

Instructions

  • Cut cottage cheese/paneer into 1-inch cubes.  
  • Heat oil in a saucepan over medium heat.  
  • Add cumin seeds and let crackle for 30 seconds.  
  • Add onions and cook until translucent (about 2 minutes).  
  • Add tomatoes and peas, and cook and stir for an additional 2 minutes.  
  • Add curry powder and cook the mixture until the tomatoes are soft and fully cooked.
  • Add cut cottage cheese/paneer to the mixture and stir well.  
  • Cover the pan and let cook for 3-4 minutes.  
  • Remove from heat and stir in garam masala
  • Season with salt, garnish with chopped cilantro leave and serve with naan or toast.

Bon appétit!

    Notes

    • Use fresh paneer instead of store-bought if possible as it will be softer and easier to crumble.
    • If you use store-bought paneer cheese, you should soak it in hot water for 10 to 15 minutes before crumbling it as this will prevent it from becoming rubbery during the cooking process.
    • Don't overcook the paneer cheese or else it will have a poor texture. In total, it will only need 3 to 4 minutes maximum to cook.
    • Make it just before you intend to serve it for the best results and textures.
    • Feel free to adjust the spices, particularly if you are serving this to children or people who may not enjoy a lot of spice.

    Nutrition

    Calories: 137kcalCarbohydrates: 7gProtein: 9gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 12mgSodium: 225mgPotassium: 185mgFiber: 2gSugar: 3gVitamin A: 321IUVitamin C: 8mgCalcium: 80mgIron: 1mg