My first reaction to this Low-Oil, Healthy Paneer Bhurji with Bell Peppers was simply how colourful and appetizing it was. It is indeed true that we eat with our eyes first. 🙂 And when I tasted this dish, I was simply floored at how delicious it was.
For health reasons, I have been put on a high-protein, high-fibre diet and this recipe is inspired by one of the recipes suggested to me by my nutritionist Manisha Sancheti.
This is an absolutely healthy version of the traditional Paneer Bhurji which uses just 1 tbsp of oil, homemade cow milk paneer, and 3 times as many vegetables as Paneer. The best part is that it tastes absolutely great, so who says diet food has to be bland or boring.
This recipe also helps you incorporate a whole lot of vegetables into your diet in a delicious way and will so appeal to kids and adults alike.
How to Make Paneer Bhurji | Healthy, Low-Oil Version with Bell Peppers
This is the recipe for a delicious low-oil version of the traditional Paneer Bhurji that uses loads of bell peppers. The result is a colourful, high-protein, high-fibre dish that appeals to kids and adults alike.
- 250 gms Crumbled Paneer Cow Milk Paneer preferred
- 3/4 Cup Finely Chopped Capsicum
- 3/4 Cup Finely Chopped Red Bell Pepper
- 3/4 Cup Finely Chopped Yellow Bell Pepper
- 1-2 tbsp Finely Chopped Green Chillies I added 2 because I like a spicy version
- 2 tsp Cumin Seeds
- 2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1 tbsp Olive Oil
- Salt to Taste
Assemble all the ingredients together.
In a non-stick pan, heat 1 tbsp olive oil.
Add the cumin seeds and finely chopped green chillies.
Stir-fry till the cumin seeds start to change colour.
Add the bell-peppers.
Over medium flame, cook covered till the bell pepper softens.
Add the red chilli powder and turmeric.
Add the crumbled paneer.
Turn off the heat.
Your healthy, low-oil version Paneer Bhurji is ready!
Serve warm with chapatti.