Vegetarian recipe · breakfast, dinner
Paneer bhurji
பனீர் புர்ஜி (paneer burji)
Serves 2 · 15 min
Crumbled paneer with onion, tomato and capsicum. The vegetarian answer to scrambled eggs.
9 gnet carb / serving
21 gprotein
29 gfat
2.5 gfiber
380kcal
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions.
Ingredients
- 200 g paneer, crumbled (பனீர்)
- 60 g onion, finely chopped
- 80 g tomato, chopped
- 50 g capsicum, chopped
- 2 tsp ghee
- 1 tsp each cumin, turmeric, chilli powder, garam masala, salt, coriander leaves
Method
- Heat ghee, add cumin, then the onion; cook until translucent.
- Add capsicum and tomato with the powders and salt. Cook until the tomato breaks down.
- Add the crumbled paneer and stir for 2 to 3 minutes. Do not overcook or it turns rubbery.
- Finish with coriander leaves.
Tips
Use full-fat paneer. Low-fat paneer turns dry and rubbery when cooked.
Recipe credit: tamilpaleorecipes.com.