Paneer Bhurji Bowls with Peas
- 29 mintotal time
- $3.07£2.13a serving
- 495480calories
- 31 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Crumbled paneer cooked with onion, tomato, peas and warm spices, with a crunchy cucumber and tomato salad.
Ingredients
Serves 4.
- 14 oz paneer, coarsely grated or crumbled
- 1 yellow onion, finely chopped
- 3 tomatoes, 2 finely chopped, 1 diced
- 1½ cups frozen peas
- 2 garlic cloves, finely grated
- 2½ tbsp fresh ginger, finely grated
- 1 cucumber, diced
- ½ red onion, finely chopped
- 1 lemon
- ½ bunch cilantro, chopped
- 4 plain naans, warmed, to serve (optional)
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- salt, to taste
Contains: milk. Check the label: celery. Optional extras contain wheat (gluten), egg, soy, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Heat the vegetable oil in a large frying pan on medium-high heat. Add the ground cumin and let it sizzle for 20 seconds, then add the yellow onion and cook for 4 minutes, stirring, until soft and golden.
- Add the garlic and fresh ginger and cook for 1 minute, then stir in the turmeric and ground coriander. Add the finely chopped tomato (keep the diced one for the salad) and a pinch of salt and cook for 3 minutes until soft and jammy.
- Add the peas and 3 tablespoons of water and cook for 2–3 minutes until steaming hot. Add the paneer and garam masala and stir for 2–3 minutes until the paneer is hot through and coated in the spices. Squeeze in the juice of half the lemon and stir in half the cilantro.
- For the kachumber, mix the cucumber, the diced tomato and the red onion with the juice of the rest of the lemon, the rest of the cilantro and a pinch of salt.
- Spoon the bhurji into bowls with the kachumber alongside, and warm naan, if using.
Leftovers: The bhurji keeps in the fridge for 2 days; reheat until piping hot. Make the kachumber fresh.
Ingredients
Serves 4.
- 400 g paneer, coarsely grated or crumbled
- 1 onion, finely chopped
- 3 tomatoes, 2 finely chopped, 1 diced
- 200 g frozen peas
- 2 garlic cloves, finely grated
- 15 g fresh ginger, finely grated
- 1 cucumber, diced
- ½ red onion, finely chopped
- 1 lemon
- ½ bunch coriander, chopped
- 4 plain naans, warmed, to serve (optional)
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- salt, to taste
Contains: milk. Check the label: celery. Optional extras contain gluten, egg, soya, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Heat the vegetable oil in a large frying pan on medium-high heat. Add the ground cumin and let it sizzle for 20 seconds, then add the onion and cook for 4 minutes, stirring, until soft and golden.
- Add the garlic and fresh ginger and cook for 1 minute, then stir in the turmeric and ground coriander. Add the finely chopped tomato (keep the diced one for the salad) and a pinch of salt and cook for 3 minutes until soft and jammy.
- Add the peas and 3 tablespoons of water and cook for 2–3 minutes until steaming hot. Add the paneer and garam masala and stir for 2–3 minutes until the paneer is hot through and coated in the spices. Squeeze in the juice of half the lemon and stir in half the coriander.
- For the kachumber, mix the cucumber, the diced tomato and the red onion with the juice of the rest of the lemon, the rest of the coriander and a pinch of salt.
- Spoon the bhurji into bowls with the kachumber alongside, and warm naan, if using.
Leftovers: The bhurji keeps in the fridge for 2 days; reheat until piping hot. Make the kachumber fresh.
Nutrition per serving
| Calories | 495 |
|---|---|
| Protein | 31 g |
| Carbohydrate | 23 g |
| Fat | 32 g |
| Fiber | 6 g |
| Sodium | 87 mg |
| Calories | 480 |
|---|---|
| Protein | 31 g |
| Carbohydrate | 16 g |
| Fat | 33 g |
| Fibre | 7 g |
| Sodium | 33 mg |
Worked out from the ingredients, 409 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.07 a serving in the US (range $2.35–$4.07) and £2.13 in the UK (range £1.63–£2.82). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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