Egg Paneer Bhurji – High Protein

Step 1: Sauté Aromatics

Heat 4-5 teaspoons of cooking oil in a pan. Once hot, add a few curry leaves, 2 chopped green chilies, and 1 large finely chopped onion. Sauté until the onions turn translucent and their color changes, which takes about 3-4 minutes on medium-high heat.

Step 2: Cook Tomatoes and Spices

Add 1 finely chopped tomato and salt to taste. Mix well and cook until the tomatoes soften completely, stirring occasionally for about 2-3 minutes. Then, add 1 teaspoon of ginger garlic paste and mix. Follow with 1/4 teaspoon cumin powder, 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala powder. Mix all the spices thoroughly and cook until their raw aroma disappears, about 1-2 minutes.

Step 3: Add Eggs and Paneer

Create a small gap in the center of the masala and crack 3 eggs directly into it. Let the eggs cook undisturbed for about 1 minute on low flame. Then, gently scramble the eggs and mix them with the masala. Continue stirring until the eggs are half-cooked and start to become crumbly. Now, add 1/2 cup of grated paneer to the mixture. Mix the paneer well with the egg and masala, ensuring everything is thoroughly combined and crumbly. Cook for another 2-3 minutes until the paneer is heated through and the mixture is dry.

Step 4: Garnish and Serve

Finally, sprinkle a handful of freshly chopped coriander leaves over the bhurji. Give it a final mix. Your high-protein Egg Paneer Bhurji is now ready to be served hot with chapati or as a side dish with rice.

• Adding salt along with tomatoes helps them soften faster.

• Stir continuously after adding eggs to prevent sticking and ensure a crumbly texture.

• Can be made as a pure egg bhurji without paneer.

• Can be made as a pure paneer bhurji without eggs (vegetarian option).