Spiced Scrambled Cheese with Peppers — Paneer Bhurji
A quick North Indian skillet of crumbled paneer scrambled with onions, tomatoes, and bell pepper, lifted with green chilli and fresh coriander.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate or finely crumble 400g paneer. Finely chop 1 medium onion, 1 green chilli, 1 medium bell pepper, and 2 small tomatoes. Measure ginger-garlic paste (2 tsp), Kashmiri chilli powder (1.5 tsp), turmeric (0.5 tsp), ground coriander (1 tsp), garam masala (1 tsp), and cumin seeds (1 tsp). Chop 3 tbsp fresh coriander.
Bloom
Heat 3 tbsp oil in a large skillet over medium-high heat. Add cumin seeds and sizzle 15 seconds until fragrant, then add chopped onion and cook 3–4 minutes, stirring, until edges turn golden.
Saute
Add ginger-garlic paste, green chilli, and bell pepper. Cook 2–3 minutes on medium-high, stirring, until pepper softens slightly. Add chopped tomatoes, chilli powder, turmeric, and ground coriander.
Build
Cook 3–4 minutes on medium, mashing the tomatoes, until they break down and oil beads at the edges. Add crumbled paneer and salt, toss 2–3 minutes on medium until paneer is heated through and evenly coated.
Finish
Stir in garam masala and half the fresh coriander. Cook 30 seconds off the heat until aromatic and paneer is tender throughout.
Plate
Transfer to a serving dish, garnish with remaining coriander, and serve with hot pav, paratha, or roti, lemon wedges, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.