Paneer Bhurji
Recipes · Breakfast · Recipe, Typed Supps
Scrambled eggs without the eggs — crumbled fresh cheese cooked with onion, tomato and spice.
Allergens and patterns
Contains milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- crumbled (200g) Paneer — A fresh cheese that does not melt, which is the entire reason this holds together as a scramble instead of turning into a sauce.
- 1 small, diced (80g) Onion — Softened first and given real time — undercooked onion is the most common fault in this dish.
- 2, chopped (120g) Tomatoes — Cooked down until they break, which is what carries the spices onto the cheese.
- 1/2 tsp (2g) Ground Turmeric — Goes into the hot oil with the onion, not at the end — raw turmeric stirred in late tastes of dust.
- a handful (8g) Coriander — Off the heat, so it stays green.
- grated (8g) Fresh Ginger — With the onion. It cuts the richness of 200g of fresh cheese, which needs cutting.
Nutrition per serving
- Calories: 293 kcal
- Protein: 19.6g
- Carbohydrate: 5.6g
- of which sugars: 4.8g
- Fat: 20.9g
- of which saturated: 13.3g
- Fibre: 2g
- Sodium: 26.1mg
Method
- Soften the onion in oil for five minutes, then add the ginger and turmeric for thirty seconds.
- Add the tomatoes and cook until they collapse into a thick base.
- Crumble in the paneer and stir for two or three minutes — just enough to heat it through.
- Take it off the heat and stir in the coriander.
Nutrients it supplies
More in Breakfast