Paneer or Cottage Cheese is one of the by-products of dairy and widely used in our Indian Cuisine. It’s a vegetarian’s delight. Paneer can be easily made at home, by curdling the milk using lemon or vinegar.
Since, it contains high amounts of proteins, iron and calcium, it is good to include in our daily diet. There are many ways to cook paneer, the popular ones being – Paneer Butter Masala, Paneer Do Pyaza, Paneer Makhni to name a few.
We have cooked a simple scramble or bhurji to keep the nutrient values intact. The scramble has been cooked with minimal spices and flavoured with the fragrant homemade curry powder. You can substitute it with regular garam masala incase you don’t have the curry powder handy.
Paneer Bhurji can be prepared in no time, with the easy to available ingredients from the pantry. All you need is 200 grams of paneer, one onion, tomato and a few spices and your delicious Paneer Bhurji will be cooked in no time. You can alter the recipe, with you preferred spices. To make it gravy like, instead of the diced tomatoes add its pulp and finish off with a little cream. Delicious curry will be ready to scoop out with the pieces of flaky parathas.
The husband is not very fond of Paneer though, so I tend to sneak in this bhurji into sandwiches or as a stuffing for parathas (Indian flat bread) that he loves to eat. 😉
Serve the Paner Bhurji / Cottage Cheese Scramble for breakfast along with a slice or two of whole wheat bread, or turn it into a sandwich filling, or better still it tastes great with flaky parathas (whole wheat flat breads) and salads.
Serves : 2
200 grams Paneer / Cottage Cheese
1 Onion, finely chopped
1 Tomato, finely chopped
2 Green Chillies, finely chopped
1 tablespoon Ginger-Garlic Paste
1/2 teaspoon cumin seeds
1/4 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
2 teaspoons Coriander Powder
1 teaspoon Curry Powder
2 teaspoons oil
Salt to taste
- Heat oil in a pan, add cumin seeds and let it splutter.
- Add the chopped onions and saute until it turns translucent.
- Add the ginger garlic paste and cook until the raw smell goes away.
- Add the tomatoes, green chilies and saute until tomatoes turn soft.
- Add in the spices – turmeric, coriander, red chilli and curry powder and saute until the oil leaves the sides of the pan.
- Now, roughly scramble the paneer cube with hands and add into the pan and mix well.
- Let the scramble cook for 5 minutes and switch off the flame.
- Garnish with coriander leaves and serve (I din’t since i ran out of it).