Millions of us have kind of grown up on Egg Bhurji and Paneer or Cottage Cheese Bhurji, considering they are both well established pan-Indian home fast food dishes. A variation of it has been my favorite since childhood, put the two together and make a bhurji out of it. No turmeric is added and the paneer goes first in the wok, are two ground rules, rest all just works out on its own. I also avoid using tomatoes and use puree instead. Here I go with my recipe:
Ingredients I used:
- 250 grams Fresh Paneer/ Cottage Cheese
- 4 eggs
- 2 large Onions, finely chopped
- 1 large Green Bell Pepper
- 2 Green Chilies
- 50 grams White Butter
- 100 grams Solid Stem portion of Spring Onions
- 10 Garlic Cloves chopped
- One 1/2 inch piece of Ginger (finely chopped)
- Cumin seeds
- Kasuri Methi
- 100 ml Tomato Puree
- Fresh Dhania/ Coriander
- Salt
- Black Pepper
- Olive oil
Egg and Cottage Cheese Bhurji Recipe
- Masalas went in first with Olive oil
- After 2 minutes – Ginger and garlic followed and mixed
- After 2 minutes – Chopped onion added and mixed
- After 2 minutes -Tomato Puree added and mixed
- After 2 minutes – Paneer/ Cottage Cheese firmly mashed added and mixed
- After 2 minutes – Spring Onion Stems added and mixed
- After 5 minutes – Eggs, well beaten added slowly while mixing vigorously
- Salt and pepper checked
- Added melted white butter and mixed the dish for one last time
- Removed from heat once eggs were done.
- Garnishing done with cilantro and grated ginger.
Enjoy!
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