Translations, especially when it comes to the names of dishes, make me a little loopy. Especially when I can’t find a word to express a particular aspect of the dish and have to rename it. Or when I do find an English equivalent but (not blaming the language here, no sir!), the emotion is missing…
Like, ‘scrambled’ doesn’t really give the ‘bhurji’ feel, does it?
But I digress.
Today’s dish is a result of the need for tiffin. Yes, tiffin!
The world has reopened for the foreseeable future which means I head to work every morning, pulling off a balancing act as I lug 4 bags, including the lunch bag or tiffin bag as we call it. The tiffin is an addition to the mothership’s woes – as if planning breakfast, lunch, dinner weren’t enough! So together, we try to keep the tiffin simple with vegetable fried rice, fruit salads, dals and sandwiches.
Sandwiches with healthy, filling stuffing.
Enter – the Spring Onion and Paneer Bhurji. Perfect on its own and as stuffing, for sandwiches and parathas.
A quick stir-fry scrambled concoction of spring onion and paneer/Indian cottage cheese makes a dish that’s healthy, deceptively simple and oh-so-tasty. And it’s like the blank canvas of foods – you can flavour it with seasoning of choice. Go wild! Replace pepper powder with smoked paprika powder, cayenne pepper, curry powder, Cajun seasoning, and more…
Might I mention this dish is perfect for the time when you find the bunch of spring onions withering away in a remote corner of the refrigerator and the paneer is nearing expiry date! As was the case at our home – yet another reason to give this recipe a try! You can even make Indian cottage cheese at home! Get the recipe HERE.
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- 200 grams Paneer/Indian Cottage Cheese
- 200 grams Spring Onion
- 1.5 tablespoon Mustard Oil
- 3 Garlic cloves
- Salt to taste
- White Pepper powder to taste
Grate or finely chop the paneer/homemade cottage cheese and set it aside.
Wash the spring onion thoroughly to remove all dirt. Slice the onion bulbs and set it aside. Cut the greens into 1cm length and wash once again to remove any mud residue.
Heat mustard oil in a non-stick pan.
Add the onion bulbs and sauté till (or until) soft and translucent.
Add the paneer and spring onion greens. Mix well.
Add salt & white pepper powder to taste. If adding other spices, add them now.
Cook for 2-3 minutes on medium flame, till the water from the paneer and spring onion has reduced but not completely dried up.
Remove from heat.