Vegetarian Indian Brunch Feast: Flavorful Paneer Bhurji Scramble and Aromatic Masala Potato Wedges

Allergens

Dairy (Paneer)

Ingredients

• 1 cup paneer, crumbled
• 3 large potatoes, washed and cut into wedges
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 tomato, finely diced
• 1 green chili, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tbsp coriander leaves, chopped
• Salt, to taste
• Black pepper, to taste
• 1 tsp Garam Masala
• 1 tsp Chili powder
• 1 tsp Turmeric
• 1 tsp Paprika

Instructions

1. In a large bowl, toss the potato wedges with 1 tablespoon of oil, salt, and spices (Garam Masala, Chili powder, Turmeric, and Paprik
2. . Spread them on a baking sheet and bake at 350°F (180°C) for 25 30 minutes or until golden and tender.
3. Heat the remaining oil in a non stick pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
4. Add chopped onions, green chili, ginger paste, and garlic paste to the pan. Cook until the onions turn golden brown.
5. Stir in diced tomatoes, salt, and black pepper. Cook for 5 minutes or until the tomatoes are softened.
6. Add crumbled paneer to the pan and cook for another 3 4 minutes.
7. Garnish with chopped coriander leaves and serve hot alongside Masala Potato Wedges.

Chef’s Insight

The key to a delicious Paneer Bhurji Scramble is to cook the paneer until it's golden and slightly crispy, while the onions are caramelized.

Notes

Serve with a side of mint chutney for an added burst of fresh flavor.