Mildly Spiced Kadhai Vegetable Bhurji Recipe

About this recipe

Mildly Spiced Kadhai Vegetable Bhurji is a delightful Indian breakfast dish packed with colorful vegetables and aromatic spices, balanced to provide a warm and satisfying flavor profile. This vegetarian dish features crumbled paneer cooked with bell peppers, tomatoes, and a touch of Indian spices, creating a perfect harmony of textures and flavors. Easy to prepare yet hearty, this recipe is designed for active individuals seeking a nutritious start to their day while maintaining balanced macros for body maintenance.

Ingredients

• 200 g Paneer
• 1 kg Bell Peppers
• 500 g Onion
• 100G Oleo
• - Toned Milk
• 500 g Capsicum Green
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Heat the vegetable oil in a kadhai (Indian wok) over medium heat and add cumin seeds. Let them sizzle for 30 seconds until aromatic.
2. 2. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes. Add the green chilies and cook for another minute.
3. 3. Stir in the turmeric powder, coriander powder, and red chili powder, mixing well to toast the spices for 30 seconds.
4. 4. Add the chopped tomatoes and cook until softened, approximately 5 minutes. Use the back of a spoon to mash them slightly for a smooth base.
5. 5. Add the diced green and red bell peppers and sauté for 3-4 minutes until they soften but retain a slight crunch.
6. 6. Lower the heat and mix in the crumbled paneer, ensuring it is evenly coated with the spice mixture. Add the milk to keep the dish moist and stir well.
7. 7. Sprinkle garam masala and salt, and cook for 2-3 minutes until the flavors meld together. Adjust seasoning if needed.
8. 8. Garnish with freshly chopped coriander leaves and serve hot with toasted bread or parathas.