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Vegetarian version of Scrambled eggs made with Paneer (or Indian Cottage Cheese). This recipe for paneer bhurji has veggies and spices to make it more substantial and is a great breakfast dish that can be made even on a weekday.


23 serving

Total time

30 minutes




  • 1 cup Paneer (- , crumbled)
  • 1 shallot Red onion (or - medium, finely chopped)
  • 1 red pepper (- small, finely chopped)
  • 1 ~ 2 Green Chili (- finely chopped)
  • roasted chickpeas (" - piece, grated)
  • 1 tomato (- medium, chopped)
  • roasted chickpeas (Ground)
  • 1 tsp Cumin seeds
  • roasted chickpeas
  • to taste Salt
  • 2 tbsps cilantro (- , finely chopped for garnish)
  • 4 ~ 6 Bread ((I used whole grain bread) slices)


  1. Heat 2tbsp oil in a nonstick pan and fry the cumin seeds. Once the seeds are fragrant, add the ginger, green chili, onions and cook till the onions turn translucent.
  2. Next add the red pepper and tomatoes. Cook till the tomatoes are soft.
  3. Add the crumbled paneer, ground coriander, garam masala and salt. Stir, lower the heat, cover and allow to cook for about 8~10 minutes.
  4. Transfer the mixture to a serving plate and garnish with cilantro.
  5. To make Buttered Toast: Butter the bread slices generously, then toast them on a tawa or griddle until nicely toasted and golden brown.
  6. View the recipe instructions at Cook's Hideout

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