By Akshara
November 2, 2026
Paneer bhurji is a quick, high-protein staple featuring scrambled cottage cheese tossed with aromatic onions, tomatoes, and Indian spices. This modified low-oil version uses just a teaspoon of ghee or oil alongside extra vegetables, maximising the volume while keeping calorie density in check. Delivering 20 grams of quality protein per serving, it makes for an ideal muscle-building breakfast or light dinner during busy festive schedules.
150g fresh low-fat paneer, crumbled lightly  1 teaspoon oil or pure ghee  1/2 teaspoon cumin seeds  1 medium onion, finely chopped  1 medium tomato, finely chopped  1 green chilli, finely minced  1/2 teaspoon ginger-garlic paste  1/4 teaspoon turmeric powder  1/2 teaspoon red chilli powder and coriander powder  1/4 teaspoon garam masala  Salt to taste  2 tablespoons fresh coriander leaves, chopped
Heat one teaspoon of oil or ghee in a non-stick pan over medium flame, add cumin seeds, and let them crackle until fragrant.
Toss in the chopped onions, minced green chilli, and ginger-garlic paste, sautéing for two to three minutes until the onions turn translucent without browning.
Add the chopped tomatoes, turmeric, red chilli powder, coriander powder, and salt, stirring well for two minutes until the tomatoes soften into a thick, dry spice base.
Fold in the crumbled low-fat paneer and garam masala, stirring gently over medium-low heat for two minutes until heated through, then garnish with chopped coriander and serve hot.