Spiced Paneer Bhurji with Wholewheat Parathas
Paneer bhurji cooked with cumin seeds, sautéed onion and tomatoes, then mixed with ginger and garlic for spiced crumbled curd.
- 250 g paneer
- 150 g wholewheat flour
- 1 medium onion
- 2 medium tomato
- 1 small green chilli
- 1 thumb-sized piece ginger
- 2 cloves garlic
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin seeds
- 2 tbsp vegetable oil
- 15 g fresh coriander
- 2 tbsp ghee or oil for cooking parathas
- salt
- water
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
For the Paneer Bhurji:
- Step 2
Finely chop the onion, tomatoes, green chilli, ginger and garlic.
- Step 3
Crumble the paneer into a bowl.
- Step 4
Heat 1 tbsp of vegetable oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter.
- Step 5
Add the chopped onion and sauté until softened, about 5-7 minutes.
- Step 6
Add the ginger and garlic and cook for another minute until fragrant.
- Step 7
Stir in the chopped tomatoes and cook until they soften and the oil starts to separate, about 5 minutes.
- Step 8
Add the turmeric powder, coriander powder, salt and chopped green chilli. Cook for 1 minute.
- Step 9
Add the crumbled paneer and mix well. Cook for 5-7 minutes, stirring occasionally, until the paneer is heated through and slightly golden.
- Step 10
Stir in most of the fresh coriander.
- Step 11
For the Parathas:
- Step 12
In a bowl, combine the wholewheat flour with a pinch of salt. Gradually add water to form a soft, pliable dough. Knead for 5 minutes.
- Step 13
Divide the dough into 4 equal portions.
- Step 14
Roll each portion into a thin disc (about 6-7 inches in diameter).
- Step 15
Heat a tawa or flat griddle over medium heat. Cook each paratha for about 1-2 minutes per side, until light brown spots appear.
- Step 16
Brush each paratha with ghee or oil and cook for another minute per side until golden and puffed.
- Step 17
Serve the hot paneer bhurji with the freshly made parathas, garnished with remaining fresh coriander.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
