Mumbai Street Food or Bombay Street Food in unique in so many ways. It is not junk food but economical nourishing sustenance. Think about it; Vada-Pav is loaded with carbs but wa originally meant for people involved in hard labour. They needed it. And so cheap. Fill your stomach for INR 8-10. Misal-Pav combines proteins and carbs, and keeps you from feeling hungry for a significant part of the day. I could go on and on and on… 🙂
In the same vein, another favourite food of Mumbaikars is Egg Bhurji or Anda Bhurji; scrambled eggs, Mumbai-ishtyle. And Mumbai being all-embracing has a veggie equivalent of this dish in the form of Paneer Bhurji aka Crumbled Cottage Cheese.
Paneer Bhurji gets done in a jiffy and is protein-laden. Typically served with Pao or Pav (or local Indian bread), Paneer Bhurji is now available on menus of most local eateries. I like mine simple and teekha (spicy), but you can impart absolutely any flavour to it.
Do also try my recipe for a healthier Paneer Bhurji loaded with bell peppers!
Time: 30 Mins
- Paneer or Cottage Cheese – 400 gms
- Onion – 2 Medium
- Green Chillies – 4 to 6
- Red Chilli Powder – 1/2 tsp
- Turmeric – 1/4 tsp
- Oil – 1 tbsp
- Salt to Taste
- Crumble the paneer and set aside.
- Chop the onion into 1/4″ pieces.
- Chop the green chillies into 1/4″ pieces.
- In a kadhai or wok, heat the oil.
- Add the onion pieces and stir-fry till transparent.
- Add the green chilli pieces and fry for a minute.
- Turn off the heat and immediately add turmeric, salt, and red chilli powder.
- Mix well.
- Add the crumbled paneer and mix well with a light hand.
- Keep covered for about 10 minutes.
- Serve warm with rotis or pav.
- The number of green chillies you use depends on how spicy you want the paneer bhurji to be.
- You can omit the red chilli powder if you so wish.
- If you are using frozen paneer, let it defrost for at least 1 hour and discard the liquid, if any.
- If you are on a diet, this is a great dish to have in small quantities. You get you dose of proteins and calcium.
- Sprinkle 1/4 tsp chat masala or amchur for a “different” taste.
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