Palak Paneer Bhurji | Spinach Cottage Cheese Scramble with step-by-step pictures and a detailed recipe. This Palak Paneer Bhurji or call it scrambled cottage cheese with spinach is a popular North Indian or Punjabi recipe. However, it’s is a nice and healthy twist to our regular paneer Bhurji. Palak Paneer Bhurji is a vegetarian version of the very well know Egg Bhurji or scrambled eggs that are relished by most of them.
However, most of the Indians love their scrumptious Paneer Bhurji.
Here in this recipe, we have added Spinach to this original recipe to make it a little more appealing and tasty. Also, by adding spinach we are increasing the iron content of this Bhurji. The taste is delicious and this Palak Paneer Bhurji is so versatile that it can be served as a breakfast with Pav, Bun, or a slice of bread. If you are serving it for lunch or dinner serve it with roti, paratha, or naan.
The recipe is simple like how we make Paneer Bhurji, the only addition to this sabzi is spinach leaves. But it tastes so good, you surely need to try this recipe. Moreover, moms can find one more way to feed spinach to kids. My kids love this recipe as they do not like spinach in other forms, except for this Palak Paneer Bhurji, Palak Pooris, and Stuffed Spinach Parathas.
Main Ingredients for this Recipe
Homemade Paneer: For making this recipe, it is best to make homemade paneer as this will give a very soft texture to this sabzi. Check step 1 to know how to make it at home.
Spinach: This leafy vegetable added to the recipe is a nice twist to the regular Paneer Bhurji. This also increases the iron content overall in the sabzi.
Onion and Tomatoes: For making any Indian gravy, onion and tomatoes are 2 main and star ingredients that go in preparing the gravy.
Spices: The regular spices like turmeric powder, red chili powder, and coriander powder are used in this recipe.
Palak Paneer Bhurjee
Ingredients
- 200 gms Paneer / Cottage Cheese
- 1 bunch Fresh Spinach
- 1 tsp minced garlic
- 2 green chilies finely chopped
- 1 big Onion finely chopped
- 1 big Tomato finely chopped
- ½ tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Coriander powder / Dhania powder
- 1 tsp Garam Masala
- 1 tsp Cumin Seeds / Jeera
- 2 tbsp Cooking Oil
- Salt as per taste
- a handful of fresh coriander to garnish
Instructions
- Firstly for making crumbled paneer at home, boil 1-liter milk in a pan, and when milk comes to a boil add 2 tsp lemon juice or vinegar to it. Now wait for 2 minutes and allow the milk to curdle. Once this is done, strain it and let the whey separate and collect the paneer in a bowl. This is a fresh crumbled or scrambled paneer that we need in this recipe. If you are using a store-bought paneer, then crumble it with your hands.
- Now finely chop fresh spinach leaves and wash them under the running water, strain it and keep it aside.
- Finely chop the onion, tomatoes, green chilies, and garlic and keep it ready.
- Now heat 2 tbsp cooking oil in a frying pan or Kadai, and add cumin seeds, Once it crackles add green chili and garlic in it.
- Now add finely chopped onions to it and cook them till they are translucent.
- Add finely chopped tomatoes to it and cook it well on a medium flame till they are mushy.
- Time to add chopped spinach leaves to it and cook till the leaves are soft.
- Finally, add paneer and all the spices in it and mix it well and let it cook on a medium flame for another 2-3 minutes. If you cook for more time then paneer will become hard.
- Switch off the flame and transfer Palak Paneer Bhurjee into a bowl and finally, garnish with finely chopped coriander leaves and serve.
Nutrition
Step-By-Step Recipe of Palak Paneer Bhurjee
1. Firstly for making crumbled paneer at home, boil 1-liter milk in a pan, and when milk comes to a boil add 2 tsp lemon juice or vinegar to it. Now wait for 2 minutes and allow the milk to curdle. Once this is done, strain it and let the whey separate and collect the paneer in a bowl. This is a fresh crumbled or scrambled paneer that we need in this recipe. If you are using store-bought paneer, then crumble it with your hands.
2. Now finely chop fresh spinach leaves and wash them under the running water, strain it and keep it aside.
3. Finely chop the onion, tomatoes, green chilies, and garlic and keep it ready.
4. Now heat 2 tbsp cooking oil in a frying pan or Kadai, and add cumin seeds, Once it crackles add green chili and garlic in it.
5. Now add finely chopped onions to it and cook them till they are translucent.
6. Now add finely chopped tomatoes to it and cook it well on a medium flame till they are mushy.
7. Time to add chopped spinach leaves to it and cook till the leaves are soft.
8. Finally, add paneer and all the spices in it and mix it well and let it cook on a medium flame for another 2-3 minutes. If you cook for more time then paneer will become hard.
9. Switch off the flame and transfer Palak Paneer Bhurjee into a bowl and finally, garnish with finely chopped coriander leaves and serve.
Recipe Notes:
- You can cook this Palan Paneer Bhurjee in ghee or butter as well instead of cooking oil.
- Instead of fresh chilies and garlic, you can also use chili paste or even chili garlic paste.
- I have made paneer at home, you can use the store-bought one and crumble it with your hands.
- Serve this hot with phulka roti, butter naan, or pooris.
You may also like to check these Paneer recipes:
Paneer Tikka Masala
Aloo Paneer
Kadai Paneer
Methi Malai Paneer
Paneer Butter Masala
