Spiced Paneer Scramble with Pao Bread — Paneer Bhurji Pav
A Mumbai-style spiced paneer scramble with onion, tomato, and coriander, served with buttered toasted pao bread and a sliced onion-lemon relish.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Coarsely grate 400g paneer. Finely chop 1 medium yellow onion, 3 green chillies, 2 small tomatoes (seeds removed), and mince 2 tsp ginger. Thinly slice 0.5 medium red onion and toss with 2 tsp lemon juice and a pinch of salt. Chop 3 tbsp fresh coriander, dividing into portions. Slice 4 pao breads horizontally.
Bloom
Heat 2 tbsp neutral oil in a non-stick skillet over medium-high heat. Add 0.5 tsp cumin seeds and sizzle 15 seconds until fragrant.
Saute
Add chopped yellow onion and cook 3–4 minutes on medium-high, stirring, until edges turn golden. Add ginger and green chillies; cook 30 seconds until raw smell fades. Add tomatoes, 1 tsp Kashmiri chilli powder, 0.5 tsp turmeric, 0.5 tsp ground cumin, and 1 tsp salt. Cook 3–4 minutes on medium-low, stirring, until tomatoes break down and oil beads.
Build
Add grated paneer to the pan. Stir gently for 2 minutes on medium until paneer is heated through and lightly coated in masala. Remove from heat and fold in 2 tbsp coriander, 0.5 tsp garam masala, 0.5 tsp crushed kasuri methi, and 0.5 tsp black pepper.
Toast
While bhurji rests, heat a separate skillet over medium heat and melt 3 tbsp butter. Place pao slices cut-side down in batches if needed and toast 60–90 seconds per side until golden and butter-soaked.
Plate
Divide paneer bhurji between two plates. Place toasted buttered pao alongside cut-side up. Pile onion-lemon relish to one side. Garnish with remaining 1 tbsp coriander. Serve each plate with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.