Paneer 𝗕hurji Without Tomatoes

π—£π—”π—‘π—˜π—˜π—₯ 𝗕𝗛𝗨π—₯π—π—œ without tomatoes
π—£π—”π—‘π—˜π—˜π—₯ 𝗕𝗛𝗨π—₯π—π—œ without tomatoes

Recipe Details Below

π—£π—”π—‘π—˜π—˜π—₯ 𝗕𝗛𝗨π—₯π—π—œ without tomatoes

𝗣aneer 𝗕hurji without tomatoes

Paneer Bhurji is a very common dish from North India made with crumbled paneer, onion and tomatoes. You can check out the recipe details here
Course: Main Course
Cuisine: Indian
Keyword: milk, onion, paneer

Notes

Paneer, the primary ingredient of Paneer Bhurji, has been a part of Indian cuisine for centuries. The exact origin of paneer is debated, with some historians suggesting it was introduced to India by Persian and Afghan invaders, while others believe it has indigenous roots dating back to the Vedic times. Regardless of its origins, paneer has become an integral part of Indian culinary traditions.
Paneer Bhurji, specifically, is believed to have originated in the northern regions of India, particularly in Punjab. The word “bhurji” in Hindi means scrambled, which perfectly describes the texture of this dish. It is thought to have been a quick and nutritious meal for farmers and workers, providing them with the necessary energy and protein for their labor-intensive days.
The recipe for today can be found here.

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