Recipe- Paneer Bhurji

Paneer bhurji is a delicious, crumbly, and spicy dish that balances the richness of paneer with a healthy dose of protein. It's become one of my go-to weeknight dinners—so easy to whip up and ready in just 15-20 minutes.

Pro Tips:

1. Boost Nutrition
   Want to make it healthier? Replace half the paneer with tofu for a paneer-tofu bhurji. The flavor stays almost the same, but you get an extra punch of nutrients. You can even go 75% tofu and 25% paneer—this keeps the dish creamy while adding more variety. For an entirely dairy-free version, tofu alone works beautifully too.

2. Save Time
   Prep and freeze the tomato-onion-spice base ahead of time. It’ll stay good for months. Just defrost, crumble in the paneer or tofu, and voilà—your quickest, healthiest dinner is served.

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Paneer Bhurji Recipe

Serves: 4-5
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

• 1 tbsp oil (I use ½ tbsp olive oil + ½ tbsp mustard oil for its sharp, earthy flavor.)

• ½ tsp each: chili powder, garam masala, coriander powder

• ¼ tsp each: turmeric, cumin seeds

• 1 large green chili, finely chopped

• 1 tbsp ginger-garlic paste

• 1 large onion, finely chopped

• 3-4 small tomatoes, finely chopped

• 300g paneer and/or tofu, crumbled

• Fresh coriander leaves for garnish

Method:

1. Heat the oil on medium heat. Once hot, add cumin seeds and let them splutter (but not burn, or they’ll turn bitter).

2. Add onions and sauté until translucent.

3. Stir in the green chili and ginger-garlic paste. Cook for about a minute, until fragrant.

4. Add the spice powders (chili, turmeric, garam masala, coriander) and mix well.

5. Toss in the chopped tomatoes along with a pinch of salt. Cook on medium heat until the tomatoes soften and release their juices, about 3-4 minutes.

6. Once the base is thick and well-cooked, add the crumbled paneer (and/or tofu). Mix everything together and cook for just a minute—overcooking can make paneer rubbery.

7. Garnish with fresh coriander and serve hot with roti, paratha, or toast.

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This dish is endlessly versatile—serve it as is, wrap it in a roti for a quick roll, or even use it as a sandwich filling. Let me know if you try it out!