Paneer Bhurji

Bhurji is an Indian version of scramble of any sort… (be it egg, tofu or paneer). The warm and spicy egg scramble or egg bhurji is the most popular  breakfast staple in every home. And then there’s paneer bhurji, another popular dish made with paneer (Indian cottage cheese), that is spicier and more delicious. Paneer bhurji can be made vegan by substituting the paneer with Tofu, making it a healthier and satisfying meal rich in protein.
Bhurji can also be used as filling in puff pastry, making for quick appetizer for small or large parties.

Ingredients
14 Oz Paneer or Extra Firm Silken Tofu
1 Onion (Medium), finely chopped
1 Tomato (Large), finely chopped
¼ Cup Green Peas (optional)
1 Green Chili, finely chopped
½ Inch Ginger, finely chopped
½ Teaspoon Cumin Seeds
¼  Teaspoon Ground Turmeric
¼  Teaspoon Red Chili Powder (optional)
1 Teaspoon Canola/ Vegetable Oil
Salt to Taste
1 Tablespoon Cilantro, chopped

Process

• If using tofu, pat it dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.
• Unwrap tofu and use a fork to crumble into bite-sized pieces and keep aside.

1. Scramble the Paneer using your hands or a fork and keep aside.
2. Heat oil in a pan and add cumin for tempering.
3. Add the onions and saute for 2-3 minutes until they are soft and translucent.
4. Add ginger and green chilies and cook for additional minute.
5. Add tomatoes and green peas and cook for 4-5 minutes.
6. Stir in turmeric powder, salt and red chili powder (if using).
7. Add the scrambled tofu or paneer and stir well.
8. Cook for 2-3 minutes until everything is well incorporated. Adjust any seasoning if needed
9. Garnish with cilantro and serve the bhurji hot with bread/ rice or naan.

Enjoy!