Paneer Bhurji

The last time I made some homemade panner, I used only half of it for my Paneer Tikka and the other half was sitting in the fridge, waiting helplessly to be consumed. I went ahead and made Paneer Bhurji with it. This Bhurji looks and tastes like scrambled egg, not quite but very close.  I used homemade paneer but one can use store bought paneer, which is readily available in almost all Indian groceries stores.  This goes well with parathas, roties and rice. I am sending this to Srilekha’s Parathas and gravies event.

Printable Recipe

• 1 ½ – 2 tbsp Oil
• 1 big Onion chopped
• 2 tsp Ginger Garlic Paste
• 4-5 Green Chilies chopped
• 1 tsp Coriander Powder
• 1 tsp Chili Powder
• ½ tsp Turmeric Powder
• Salt to Taste
• ½ medium size Green Bell Pepper cut into small pieces
• ¼ medium size Red Bell Pepper cut into small pieces (I found it a little sweet and skip it the next time)
• 1 medium Tomato chopped
• 125 gm Paneer grated or 1 cup grated Paneer (I used homemade paneer)
• ¼ tsp Garam Masala
• Coriander or Cilantro to garnish

• Heat oil in a pan and fry onion until translucent and lightly golden brown.
• Add ginger garlic paste and green chilies and fry until rawness of ginger garlic paste is gone.
• Add Coriander powder, chili powder, turmeric, salt, bell peppers and tomatoes. Mix well, cover and cook until tomatoes are soft, about 2 minutes.
• Add panner and garam masala, mix well until all the spices coat the paneer, cover and continue to cook for 2-3 minutes on medium flame.
• Remove the cover and stir bhurji and cook for another 2 minutes or until done.
• Garnish with cilantro and serve hot with rice or chapaties or roties.