I crave this dish specially on Saturday mornings for brunch and usually on weekday evenings when I want something easy and quick but super delish. Paneer bhurji, or scrambled Indian cottage cheese is a firm favourite and while I confess I don’t always use or make fresh homemade paneer in this recipe, store bought paneer works a charm too.
For someone like me who is allergic to eggs – yes you’re right and wondering what do I have for breakfast ? – well this is what I have with my toast. Brunch is wasted on me if it weren’t for the Paneer Bhurji in shining armour!
Trust me when I say the egg-eaters ditch the good old scrambled eggs in favour for the Paneer bhurji. Scrambled soft paneer in a oniony, tomatoey dry masala topped off with fresh coriander leaves and some lemon juice. If this won’t wake you up and get you going, I don’t know what will?
Serve up the Paneer bhurji with buttered toast and masala beans for breakfast or brunch, or just make a midweek dinner out of it with fresh hot rotis.
Its an understatement when I say that this dish could be ready in 15 mins , I promise! No fancy ingredients, just the usual spices and an onion here , a tomato there and voila!
You could also jazz up the bhurji and make rolls out of it, stuffing it into a wrap with some slithers of lemony onions and coriander leaves and you’ve got yourself a Paneer bhurji Kati roll.
No matter how you dress up the bhurji, you’ll be satisfied and happy with this dish.