Smart Buy Radar

Menu

Cottage Cheese (Paneer) Bhurji – High-Protein Weeknight Dinner

Let’s Cook

Introduction

Need a dinner that’s on the table in 20 minutes and still packs 20g of protein a serving? This Cottage Cheese (Paneer) Bhurji is it. Paneer is Indian cottage cheese — crumbled, spiced, and scrambled with onions and tomatoes into a soft, savory dish that eats like eggs but hits harder on protein. One pan, pantry spices, no marinating, no chopping marathon. Serve it with roti, toast, or rice and dinner’s done before the kids finish their homework.

Sautee Cumin, Onion, Ginger, Green chilies
Sautee Onion with green shilies and ginger
Add Tomato and cook on medium high until mushy
Add crumbled paneer and cottage cheese
IMG_4871
High-Protein Cottage Cheese (Paneer) Bhurji

Ingredients

For 4 servings:

  • 200g Paneer, crumbled by hand (fresh or frozen-and-thawed both work)
  • 1 Cup Cottage cheese
  • 1 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 1 green chili, finely chopped (optional, adjust to taste)
  • 1 tsp ginger finally chopped
  • 2 medium tomatoes, finely chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp Kashmir Red chili
  • 1 tsp dried Kasoori methi
  • Salt, to taste
  • Fresh cilantro, chopped, for garnish
  • Squeeze of lemon juice (optional, brightens it up)
  • 1/2 cup frozen peas (Optional)

Nutrition (Per Serving)

    • Calories: ~330

    • Protein: 20g

    • Carbohydrates: 8g

    • Fat: 24g

Note: These values are approximate and can vary depending on the exact brands/ingredients you use – like if you use different brand of cottage cheese and paneer.

Notes

  • Crumble paneer while it’s cold — it holds shape better and won’t turn mushy.
  • Swap in low-fat paneer to lighten up the fat without losing the protein.
  • Make it a meal prep staple: it keeps in the fridge for 3 days and reheats in under 2 minutes.
  • Short on time in the morning? Chop onions and tomatoes the night before and store in the fridge.

Instructions

  1. Heat the pan – Warm oil or ghee in a nonstick skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds.
  2. Sauté the aromatics – Add chopped onion and green chili. Cook for 2-3 minutes until the onion turns soft. Stir in chopped ginger and cook for another minute.
  3. Build the base – Add chopped tomatoes, turmeric, red chili powder, and coriander powder. Cook covered for 3-4 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate at the edges.
  4. Add the peas – Stir in green peas and cook for 2–3 minutes until just tender. (This is optional and can be skipped)
  5. Add the paneer and cottage cheese – Crumble in the paneer, cottage cheese and salt. Gently toss to coat everything in the spice mix. Cook for 3–4 minutes, stirring often, until warmed through — don’t overcook or it’ll turn rubbery.
  6. Finish and serve – Turn off the heat, squeeze in fresh lemon juice if using, sprinkle kasoori methi and top with chopped cilantro. Serve hot with roti, toast, or a bowl of rice.