Paneer Egg Bhurji (Scrambled Eggs with Panir)

Paneer Egg Bhurji (Scrambled Eggs with Panir) by DK on Jul 5, 2016

Paneer bhurji with eggs Recipe | Paneer Egg Bhurji Recipe

It is said that the way to a man's heart is through his stomach. Growing up with a father who had a hearty appreciation for good food, I took it for granted that all men had good appetites. My father in law and my husband only added to my belief. It is weird for me to hear of men eating salads and/or being on a diet - which let me add is not a bad thing; just that I am not used to seeing that! Work hard, play hard and then eat hearty seems to be my husband's mantra which now seems to be my little one's as well - except it's quite a task making him "work hard" at his school work.

The boys in my house specifically have few dishes that rocks their world. But give them something made using paneer or eggs - you will see two "all-of-a-sudden" extremely famished humans who look like they haven't eaten for couple of days! While I do not share their enthusiasm (bored to death with panir and with eggs, well, we don't get along!) I tend to make them both more often than not for them since they are so much easier and quick to put together :)

So it's not a surprise that I arrived at this combo. I still remember the first time I thought to mix both their love to make this dish. Did that make their day or what? They said I was a genius and well, I took it graciously ;). Its very simple and quick to make not to talk about delicious (at least that's what they say, with my little one insisting that I should totally share it in my website!). If you like paneer more than eggs, reduce eggs. If eggs are your thing, then decrease the paneer. The balance is totally upto you. Mildly spiced, these are extremely filling without weighing you down. Adapt it according to your palate.

Cook time: Under 15 min
Prep time: Under 15 min
Serves: Serves 2-3

Ingredients

2-3 tsp of Butter/Oil
1/8 tsp Carom Seeds (Ajwain)
1/8 tsp Asafoetida
1 small-medium Red Onion, finely chopped
1-2 Green Chillies, or to taste
1/2 tsp minced Ginger-Garlic
3-4 Cherry Tomatoes (or 1 medium Tomato), chopped
abt 1/2 cup mixed Bell peppers, finely chopped - see Tips
Pinch of Turmeric
1/2 tsp Garam Masala, (optional), or to taste
1 cup finely grated Paneer, see Tips
3 large whole Eggs, see Tips
little salt and Pepper to taste
Few Curry Leaves and Cilantro for garnish

Tips

1. Bell Peppers: While I have used a mix of Red, Yellow, Orange and Green Bell Peppers, you can use any one color of your choice/availability.

2. Paneer and Eggs: As I mentioned earlier in the post, the amount will vary depending on your preferences. This measurement provides a perfect balance of paneer and eggs ratio for my family but you can increase/decrease the ratio of any ingredient depending on your liking.

Other Seasoning
1. Instead of Ajwain, you can use cumin seeds or Onion seeds (kalonji). You can do a South Indian tempering of Mustard seeds, Urad dal and Channa Dal trio as well.

2.Instead of Curry leaves and Cilantro, try using Chives.

3. Instead of Garam Masala, think Pav Bhaji Masala, Chaat Masala, Cumin Powder, Coriander Powder, Amchoor etc etc instead. Eggs and Paneer love spices and adapt well to them. Whatever takes your fancy use it, but make sure to just add only a little bit to maintain the integrity of the eggs and paneer. You want to compliment them not drown them.

Method

1. Though you can just use crumbled paneer, I like to grate it as finely as possible for I think it provides a better texture. But its totally upto you.

2. Now add that along with the eggs in a blender. See Tips for the paneer-eggs proportion.

3. Add pepper but just a little salt. If you like you can add other seasoning of your choice. Refer Tips section

4. Pulse it few times until quite smooth. Set aside.

5. While that's happening, heat a skillet and add butter (or Ghee/Olive oil/Coconut oil). Add the Ajwain(carom seeds), asafoetida followed by onions, chillies and ginger garlic paste. Add a pinch of salt and saute until slightly soft. Remember to be careful with your addition of salt. The eggs have their own natural salt and hence you would need only a little bit.

6. Next goes in the tomatoes and Bell peppers along with turmeric

7. Saute until soft and then add the Garam Masala and saute for another few seconds.

8. Pour your egg-paneer puree.

9. and scramble for a minute or two or until

10. it all gets cooked into a scramble.

11. Garnish with curry leaves and cilantro.

Serve hot. These go well inside a wrap, as a side dish to roti or pulao, inside a sandwich or a bun. These also go great inside a dosa.