Paneer Bhurji on Avo-toast
This is the breakfast for all champions! A wholesome vegetarian breakfast scramble recipe filled with aromatic spices such as Turmeric and Chilli Powder. Combine this with spinach and cherry tomatoes for a burst of flavour. We found that this is best served on top of some toasted bread, add sliced avocados and of course a drizzle of Sriracha hot sauce for some added heat!
Paneer Bhurji on Avo-toast
Servings: 2 individual portions
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients & Utensils
1 Non-stick Skillet with a lid
1 cooking ladel
1 tablespoon Extra Virgin Olive Oil (EVOO)
1 teaspoon Mustard Seeds
2-3 Garlic Clove, minced
1 small Ginger, minced
2-3 Green Chili, minced
1 Red Onion, roughly diced
1 teaspoon salt
1/2 cup Cherry Tomatoes, cut into quarters or 1 Vine Tomato, diced
1 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
1 package of Paneer, either grated or finely chopped with a knife
1-2 handful fresh Spinach
Squeeze of half lime/lemon juice
Let's Get Cooking!
1. In a non-stick skillet, pour EVOO and Mustard Seeds. Turn the stove-top to a medium-low heat/flame. Once the Mustard Seeds start popping, add the Ginger, Garlic & Green Chili. Mix and then add the Red Onions; as well as, the salt. Increase the stove-top heat/flame to a medium, and saute until the Red Onions become pink/translucent in colour.
2. Add the Cherry Tomatoes, Turmeric Powder and Red Chilli Powder. Increase the stove-top heat/flame to a medium-high. Saute the mixture for another minute. Now, cover the skillet with a lid and let this mixture cook for 1-2 minutes.
3. Remove the lid of the skillet and add the Paneer. Gently fold all the the spices and Paneer together, creating a scintillating aroma of earthy spices mixed with the sweetness from the Cherry Tomatoes. At this point add the Spinach and stir the mixture. Once again, cover the skillet and increase the stove-top heat/flame to a high. This will allow for the Spinach to wilt and for the Paneer to marinate with the spices.
COOKING TIP: At this point do a taste test! You can always add some more salt, or spice. This will ensure that your dish is of your desired taste preference.
4. Remove the lid and serve your homemade Spinach & Tomato Paneer Scramble/Bhurji on top of some toasted bread or bagle. Top this off with some sliced Avocados and a drizzle of Sriracha or Maggie hot sauce! *Ouuu soo delish*
Notes
1. Substitute the ingredients to your dietary preferences.
2. Using a non-stick skillet/pan allows for less oil to be used, when cooking.
3. Storage: Store your home cooked Paneer Bhurji in glass container(s)/tupperware(s). It can be stored in the fridge for up to 1 week, or batch meal prepped and stored in the freezer for up to 2 weeks!
DID YOU TRY THIS RECIPE?
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Or, send me an email 💌 chikkatikkadiaries@gmail.com
💜 Vidya
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