Creamy Punjabi Paneer Bhurji Bowl Recipe

About this recipe

Creamy Punjabi Paneer Bhurji Bowl is a delightful breakfast option featuring crumbled paneer cooked with tomatoes, bell peppers, and aromatic spices. This dish strikes a perfect balance of flavors with just the right amount of spice and creamy texture, making it a satisfying yet light meal for weight-conscious individuals. Served over a bed of fiber-rich quinoa and garnished with fresh herbs, this wholesome meal is tailored for moderate activity levels and weight-loss goals, providing ample protein and nutrients to fuel your day.

Ingredients

• 200 g Paneer
• 500 g Tomato - Hybrid
• 500 g Onion
• - Low Fat Dahi (Pouch)
• 250 ml Olive Oil
• 100 g Quinoa
• 500 g Capsicum Green
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat olive oil in a non-stick pan over medium heat. Add cumin seeds and sauté until aromatic.
2. 2. Add chopped onion and bell pepper, sauté for 3-4 minutes until softened.
3. 3. Stir in chopped tomato, turmeric powder, red chili powder, and coriander powder. Cook for 5 minutes until the tomatoes are mushy.
4. 4. Add crumbled paneer and salt to the pan. Mix well and cook for 3-4 minutes, ensuring the paneer absorbs the flavors.
5. 5. Reduce heat to low and stir in the yogurt and garam masala. Cook for an additional 2 minutes to achieve a creamy consistency.
6. 6. Serve the paneer bhurji over a bed of cooked quinoa and garnish with fresh coriander leaves.