Zucchini And Paneer Bhurji
This Zucchini and Paneer Bhurji is a healthy and delicious dish made with grated zucchini and paneer (cottage cheese) cooked with a blend of aromatic spices. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of protein and calcium, thanks to the paneer. By using less oil, this recipe is heart-healthy and suitable for people watching their fat intake. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
112 kcal
Protein
5 g
Carbs
12 g
Fat
5 g
Fiber
2 g
Ingredients
Zucchini (Grated)
1 medium bowl (200g)
Red Onion
0.5 cup, chopped (100g)
Chopped Tomato
0.5 cup (100g)
Chopped Green Chilli
1 tsp (2g)
Cumin seeds
1 tsp (3g)
Turmeric powder
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Cumin Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Common Salt
0.25 tsp (1.5g)
Mustard oil
1 tsp (5g)
Paneer Homemade (Toned milk)
0.5 crumbled, cup (100g)
Instructions
Cooking Steps
Heat oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for few minutes until they turn translucent.
Add finely chopped tomatoes and green chili. Cook for 3-4 minutes until they soften and turn mushy.
Add grated zucchini and crumbled paneer. Mix well.
Add turmeric powder, coriander powder, cumin powder, garam masala, and salt. Stir well.
Cover the pan with a lid and let it cook for 5-7 minutes over medium heat until the zucchini is cooked and the paneer is heated through.
Garnish with fresh coriander leaves and serve hot.