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Spicy Paneer Bhurji or Curry
Is Paneer Bhurji a Substitute for Egg Bhurji?
Paneer, or cottage cheese, is the main ingredient in paneer bhurji. In this curry, scrambled paneer is added to a spicy tomato and onion gravy.
Paneer bhurji is similar to egg bhurji in many ways. Both of these curries are made in a similar manner. Egg and paneer both are rich sources of protein. Scrambled eggs and scrambled paneer both look alike when mixed with the spices while making the bhurji. Both of these curries are healthy and delicious.
People who don't eat eggs can choose panner bhurji as an egg-free alternative.
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Let's find out how to make this spicy paneer bhurji at home.
|Prep time||Cook time||Ready in||Yields|
Serves four people
- 150 g paneer or cottage cheese, about one cup, grated
- 1/2 cup fresh or frozen green peas
- 1/2 cup tomatoes, finely chopped
- 1/2 cup onions, finely chopped
- 1/2 tsp cumin seeds
- 1/4 cup capsicum, diced
- 2 table spoons coriander leaves, finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder, available in Indian stores
- 1/2 tsp red chili powder
- 1/4 tsp dry mango powder (Amchur powder), available in Indian stores
- 1/4 tsp sugar, optional, to balance the taste
- 1/2 small cup milk, to keep the paneer moist
- 1/2 tsp salt, or as per taste
- 1 1/2 tbsp oil
Step-By-Step Instructions and Images for Making a Spicy Paneer Bhurji or Curry
- Heat oil in a deep-bottomed pan. Throw in cumin seeds. Let them sizzle.
- Add chopped onions. Saute them till they become transparent and pinkish. No need to roast.
- Next, add chopped capsicum and green peas. Stir-cook them for 3-4 minutes or till they become soft.
- Now come the tomatoes. Add chopped tomatoes. Increase the flame. Stir-cook them for 3-4 minutes. Add a few drops of water while cooking to keep the mix moist. Cook them till they become soft, not mushy.
- Add some salt. Mix well. Pour half a cup of water. Boil the mix covered with a lid for 2-3 minutes.
- Now add all the spice powders one by one. Add turmeric powder, red chili powder, garam masala powder, and coriander powder. Stir-cook on a low fire for 2 minutes.
- Add grated paneer. Combine it with the spices.
- Throw in some sugar, dry mango powder, and a portion of finely chopped coriander leaves. Mix well. Cook for a minute.
- Pour the milk. Saute for a minute or till you get a semi-solid consistency. Adding milk keeps paneer smooth and moist for a longer time. Don't make the curry dry. If paneer is overcooked, it may become dry and rubbery. Turn off the stove.
- Spicy paneer bhurji is ready to serve. Serve this awesome side dish with hot flatbread, roti, poori, paratha, ghee rice, etc. Enjoy the taste!