Tandoori Paneer And Spinach Bhurji Recipe

About this recipe

Tandoori Paneer and Spinach Bhurji is a delicious and protein-packed Indian breakfast dish combining smoky tandoori-spiced paneer cubes with a creamy spinach scramble. It strikes the perfect balance of flavor and nutrition, with moderate spices and vibrant textures. This dish is ideal for a united family breakfast and supports muscle gain with its high-protein content from paneer and eggs. The aromatic spices and fresh ingredients make this recipe comforting and satisfying.

Ingredients

• 200 g Paneer
• 6 pcs White Eggs
• 200 g Dahi
• 200 ml Mustard Oil
• - Tandoori Seasoning 50g
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• medium Chilli Green Long
• 100 g Jeera
• 250 g Spinach
• 20 g Turmeric Powder
• 50 g Black Pepper Powder
• 100 g Salt

Instructions

1. 1. In a bowl, mix the paneer cubes with yogurt, tandoori masala, and turmeric powder. Let them marinate for 15 minutes.
2. 2. Heat mustard oil in a non-stick pan over medium heat. Add cumin seeds and chopped green chili, sauté for 30 seconds until aromatic.
3. 3. Add the marinated paneer cubes to the pan and cook for 3-4 minutes, turning occasionally, until they develop a golden, smoky crust. Remove and set aside.
4. 4. In the same pan, add the chopped tomato and cook for 2-3 minutes until softened.
5. 5. Add the chopped spinach and cook for 3-4 minutes until wilted. Season with salt and black pepper.
6. 6. Crack the eggs into the pan and stir gently to combine with the spinach, cooking for 2-3 minutes until the eggs are just set.
7. 7. Fold in the cooked paneer cubes and mix thoroughly. Adjust seasoning if needed.
8. 8. Garnish with fresh coriander and serve hot with naan, paratha, or toasted bread.