Paneer Bhurji – Scrambled Paneer

Mallika Basu - Paneer Bhurji – Scrambled Paneer

Posted 1st July 2008

Five consecutive late evenings and I needed to relocate my Karmic centre.

Off I went to the dreaded yoga class. Me in gym-friendly spandex amidst a sea of linen cotton.

An hour into the class the Irish sadhu instructor whispered, now you are going to do a shoulder stand. Stretch your legs to the heavens, then gently extend them sideways and take deep breaths.

I lay there twisted into an unrecognisable human tower. The blood rushed to my brain before I could say Dal Makhani. I. Felt. Empowered.

So I decided to master the wonderful world of the blogosphere. I finally worked out how to read all my favourite blogs in one go. This site is now complete with a super recipe index and snazzy food conversion calculators (in the toolbar) thanks to my blog and children’s storytelling supremo Hugh. And then, I found this fantastic resource, Foodari, that allows you to create your own cookbook online.

Feeling rather smug over the weekend, I made a fresh, healthy and blindingly simple Paneer Bhurji or Paneer crumble steeped in fresh tomatoes and coriander. Then, tried chappati making with renewed gusto. And finally, plate heaped with brunch, found my inner peace in front of the telly.

PS = It would come as no surprise to learn that I hardly ever make my own paneer or Indian cheese. Store bought is fine. I wouldn’t know the difference anyway.

Feeds 2:

  • 250 gm Paneer or Indian cheese
  • 2 small tomatoes
  • 1 small onion
  • Quarter tsp turmeric powder
  • Half tsp chilli powder
  • 1 tsp whole cumin
  • 4-5 sprigs of fresh coriander
  • 2 tbsp oil
  • Salt to taste





Chop the onion, tomatoes and paneer into little pieces.

In a small saucepan, heat the oil over a high flame. When it is hot, add the cumin seeds and bay leaf. As they sizzle up, stir in the onions and tomatoes

Fry, stirring well for about five minutes. By this time the onions will be limp and the tomatoes disintegrated. Now mix in the turmeric and chilli powders and fry for another two minutes until the raw smell of the spices go.

Finally, stir in the paneer and mix thoroughly smashing it up with your spoon as you do to get a crumbly mixture. Add salt to taste, fresh coriander and eat hot while the paneer is soft and full of flavour.

Comments are closed.