Paneer Bhaji is a quick and flavorful Indian dish made with crumbled paneer, onions, tomatoes, aromatic spices, and fresh spinach. Finished with coriander, this wholesome recipe is perfect for serving with roti or paratha as a satisfying lunch or dinner.
- Serves: 4 People
- Prep Time: 15 minutes
- Cooking: 20 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 400 grams Paneer, crumbled
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, chopped
- 1 tablespoon Ginger, garlic and green chilli paste
- 1 medium Spring onion, sliced
- 2 cups Spinach, chopped
- 1 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 2 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 2 tablespoons Fresh coriander, chopped
For Dressing
Nutritional Information
-
Calories
295 kcal -
Fat
21 g -
Carbohydrates
10 g -
Protein
18 g -
Fiber
3 g -
Sugar
5 g -
Sodium
560 mg
Procedure
-
5 minutesMark As Complete
Prepare the Paneer
Cut the paneer into small pieces and crumble it evenly using your hands. This creates the soft texture needed for the bhaji and helps the paneer absorb the flavors of the spices during cooking. Keep the crumbled paneer aside while preparing the remaining ingredients.
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5 minutesMark As Complete
Cook the Aromatics
Heat the ghee in a large frying pan over medium heat and add the cumin seeds. Once they begin to pop, add the chopped onion, asafoetida, and salt. Cook for a few minutes until the onions become lightly browned, then stir in the ginger, garlic, and green chilli paste and cook until fragrant.
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6 minutesMark As Complete
Prepare the Masala
Add the chopped tomatoes to the pan followed by the turmeric powder. Stir well and cook until the tomatoes soften and begin to break down into a thick masala. Add the sliced spring onion, coriander powder, and garam masala, mixing thoroughly so the spices are evenly incorporated.
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4 minutesMark As Complete
Add Paneer and Spinach
Mix the crumbled paneer into the cooked masala until it is well coated with the spices. Add the chopped spinach and continue stirring until the spinach wilts completely and everything is evenly combined. Cook for another couple of minutes without overcooking the paneer.
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1 minuteMark As Complete
Garnish and Serve
Turn off the heat and sprinkle the freshly chopped coriander over the paneer bhaji. Serve immediately while hot with fresh roti or paratha for a comforting and satisfying meal.
