Paneer Bhurji, Curried Scrambled Paneer

Healthy Recipes

​This is a variation of Anda Bhurji or Curried Scrambled Eggs for those who are not fans of eggs.

The recipe is easy-to-make, nutritious, and yummy!

The addition of Paneer makes it even more delicious and adds a cool amount of calcium to your meal, too!


  • ​1 Block of Paneer: Grated in food processor (or quick chop with a large knife
  • ​Onion, chopped - 2 cup
  • ​Bell Pepper chopped - 1 cup (use green/yellow pepper or any other sweet pepper you can find)
  • ​Other choice of veggies from the approved vegetable list - 1/2 cup (I used a handful of fresh green peas and spring onions today)
  • ​Tomato, chopped - 1 cup
  • ​Cilantro or Coriander, chopped - 1/2 cup for garnish
  • ​2-3 Green chilies, chopped long and thin (optional if you don't like spicy, skip this)
  • ​Tempering Spices | Pinch of Asafoetida, Cumin Seeds: 1 tsp, Mustard Seeds: 1/2 tsp, Nigella Seeds 1 tsp
  • ​Salt - to taste
  • ​Turmeric powder - 1 tsp
  • ​Black pepper powder - 1/4 tsp
  • ​Cayenne pepper or red pepper powder- 1 tsp (or to taste if you don't like the hot n spicy)
  • ​Coriander powder - 1/2 tsp
  • ​Olive Oil (or alternate Ghee or Coconut Oil) - 1 tbsp


  • 1
    ​Heat Olive oil over medium-high heat in your largest non-stick pan.
  • 2
    ​Once the oil is warmed up add the tempering spices, immediately followed by onion green peas, green chilies, and tomatoes (or other choice of veggies).
  • 3
    Fry until onions are browned and add salt, turmeric powder, cayenne pepper and coriander powder.
  • 4
    Mix well and add paneer and stir and cook for about 3-5 minutes while stirring and letting the mixture cook well.
  • 5
    Add spring onion and cilantro, mix well and turn off the heat.
  • 6
    Serve immediately with a side of warm Low Carb Rotis! Or pack in lunch boxes for later!

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