Name: Paneer Bhurji (No Onion)
Yield: 4 servings
Ingredients: Paneer (cow's milk) — crumbled (250 g); Tomato — 1, chopped (100 g); Capsicum — ¼, fine (50 g); Green peas, fresh — ⅓ cup (50 g); Ghee (cow) — 2 tsp (10 g); Cumin (jeera) — ¼ tsp (1 g); Ginger, fresh — 1½ tsp (8 g); Turmeric powder — ⅛ tsp (0.5 g); Coriander seed / powder — ½ tsp (1 g); Rock salt (sendha namak) — ½ tsp scant (2.5 g); Cow's milk, whole — 3 tbsp (40 ml); Coriander leaves — 2 tbsp (8 g)

Method

How to cook it

Step 1: Temper cumin and ginger in ghee; add tomato, capsicum, peas; cook 5 minutes.
Step 2: Add spices and paneer; mix gently.
Step 3: Add milk to keep it moist; cook 2 minutes.
Step 4: Garnish.

Nutrition

Per serving, estimated

216kcal

Energy

12.9g

Protein

16.1g

Fat

5.3g

Carbohydrate

1.4g

Fibre

0.6g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Paneer Bhurji (No Onion)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

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Also good this season

Home Ghee from Unsalted White Butter

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House Digestive Churna (Hingvashtak-inspired)

CCF Tea (Cumin–Coriander–Fennel)

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Paneer (cow's milk)	crumbled	250 g	1250 g
Tomato	1, chopped	100 g	500 g
Capsicum	¼, fine	50 g	250 g
Green peas, fresh	⅓ cup	50 g	250 g
Ghee (cow)	2 tsp	10 g	50 g
Cumin (jeera)	¼ tsp	1 g	5 g
Ginger, fresh	1½ tsp	8 g	40 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Coriander seed / powder	½ tsp	1 g	5 g
Rock salt (sendha namak)	½ tsp scant	2.5 g	12.5 g
Cow's milk, whole	3 tbsp	40 ml	200 ml
Coriander leaves	2 tbsp	8 g	40 g