Palak Paneer Bhurji (Quick Indian Cheese Recipe)
This is a quick dry paneer bhurji with capsicum, spinach, and Indian spices. This flavorful Indian cheese scramble is perfect with roti, toast, or wraps!
Servings 4
Ingredients
- 1 cup paneer crumbled
- 3 cups spinach chopped
- 1 cup tomatoes chopped
- 1 bell pepper chopped
- ¼ cup almond flour
- 2 green chilies slit
- 1 teaspoon ginger chopped or grated
- 5 cloves
- 1 inch cinnamon
- 2 bay leaves
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 1 tablespoon dried fenugreek leaves kasuri methi, optional
- 1 tablespoon oil
- 1 teaspoon salt or to taste
Instructions
- Sauté the Capsicum: Heat oil in a large pan. Add chopped green bell pepper (capsicum) and sauté for 3–4 minutes until slightly soft. Remove from the pan and set them aside.1 bell pepper, 1 tablespoon oil
- Add Whole Spices and Aromatics: In the same pan, add cloves, cinnamon, and bay leaves. Sauté for 30 seconds. Add ginger and green chilies and sauté for another minute until fragrant.1 teaspoon ginger, 5 cloves, 1 inch cinnamon, 2 bay leaves, 2 green chilies
- Cook the Tomatoes: Add chopped tomatoes to the pan. Cook for 5–7 minutes, stirring often, until they break down and form a thick base.1 cup tomatoes
- Add Crumbled Indian Cheese: Now add the crumbled paneer. Stir gently and cook for 2–3 minutes to let the flavors blend. This step is essential to achieving a soft and flavorful paneer scramble.1 cup paneer
- Wilt the Spinach: Add chopped spinach. Mix and cook for 3–5 minutes, until the spinach is wilted and combined with the paneer mixture.3 cups spinach
- Add Spices and Almond Flour: Sprinkle in almond flour, red chili powder, turmeric, coriander powder, and salt. Stir well to coat everything evenly.¼ cup almond flour, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, 1 teaspoon salt
- Finish with Capsicum and Kasuri Methi: Add the sautéed green bell pepper back in. Crush dried fenugreek leaves between your palms and sprinkle it in. Mix gently.1 tablespoon dried fenugreek leaves
- Final Touch & Serve: Let it cook for another couple of minutes. Remove bay leaves and cinnamon stick before serving. Taste and adjust salt if needed.
Notes
Tested Tips from My Kitchen
- Prep Before You Start: Chop everything ahead so the cooking flows easily, and this palak paneer bhurji comes together fast once the pan is hot.
- Keep Paneer Soft: Stir in crumbled Indian cheese only after the tomato base is ready, and cook it briefly to keep it soft and tender.
- I always use fresh homemade paneer for this recipe because it stays soft and absorbs flavors better. Here’s my kitchen-tested guide on how to make paneer at home.
- Almond Flour Trick: A small amount of almond flour helps soak up moisture and brings everything together without making it heavy.
- Customize the Heat: Adjust the green chilies and red chili powder to your liking, mild or spicy, it works both ways.
- Whole spices substitutes: Instead of whole spices, you can use 1 teaspoon of garam masala powder.
Nutrition
Calories: 263kcal | Carbohydrates: 9g | Protein: 11g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 696mg | Potassium: 294mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3430IU | Vitamin C: 52mg | Calcium: 321mg | Iron: 1mg
