About the Recipe
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Ingredients
🌿 Ingredients
Main:
200g paneer (cottage cheese) — crumbled or grated
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 small green chili, chopped (optional)
1 tbsp ginger-garlic paste
1 tbsp olive oil / ghee / coconut oil
Salt — to taste
2 tbsp fresh coriander leaves, chopped
Spices:
½ tsp turmeric powder
½ tsp red chili powder (adjust to taste)
1 tsp coriander powder
½ tsp garam masala
½ tsp cumin seeds
Preparation
🍳 Instructions
Prepare Paneer:
Crumble or grate paneer. If using store-bought paneer, soak it in warm water for 5 minutes to soften.
Make the Masala Base:
Heat oil or ghee in a pan.
Add cumin seeds; let them crackle.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and green chili. Sauté for 30 seconds.
Add Tomatoes and Spices:
Add chopped tomatoes, turmeric, chili, coriander powder, and salt.
Cook until tomatoes turn mushy and oil starts separating from the masala (5–6 minutes).
Add Paneer:
Add crumbled paneer and mix gently with the masala.
Cook for 3–5 minutes on low flame — just enough to blend the flavors.
Don’t overcook or paneer will turn rubbery.
Finish and Garnish:
Add garam masala and chopped coriander.
Optional: Squeeze a little lemon juice for freshness.
🍽️ Serve With
Whole wheat roti, brown rice, or multigrain toast
Or wrap it in a roti for a high-protein paneer roll 🌯
⚡ Optional Variations
For more protein: add 2 egg whites while cooking (Egg + Paneer Bhurji hybrid)
For vegan: use crumbled tofu instead of paneer
For bulking: cook in 1½ tbsp ghee and add 1 tbsp grated cheese
For cutting: use 1 tsp olive oil + low-fat paneer
🥗 Nutritional Info (approx per serving)
Nutrient | Amount |
Calories | 320–350 kcal |
Protein | 25–30g |
Carbs | 8–10g |
Fat | 22–24g |
Fiber | 2–3g |