Tawa Paneer Bhurji with Bell Peppers and Tomatoes
Crumbled paneer sautéed with aromatic spices, fresh tomatoes, and colorful bell peppers on a hot griddle, creating a flavorful North Indian vegetarian delight. This indian (vegetarian) ready in about 30 minutes pairs paneer, crumbled, vegetable oil, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 250g paneer, crumbled
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 medium (about 100g) onion, finely chopped
- 1 small green chili, finely chopped
- 1 medium (about 120g) bell pepper, finely chopped
- 2 medium (about 200g) tomato, finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet or tawa over medium heat. Add 1 tsp cumin seeds and sauté for 30 seconds until fragrant.
- Step 2: Add 1 medium finely chopped onion and 1 small finely chopped green chili. Cook for 5 minutes, stirring occasionally, until onions turn translucent.
- Step 3: Stir in 1 medium finely chopped bell pepper and sauté for 3 minutes until slightly softened.
- Step 4: Add 2 medium finely chopped tomatoes, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp salt. Cook for 6-7 minutes until tomatoes break down and the mixture thickens.
- Step 5: Add 250g crumbled paneer and 1/2 tsp garam masala. Mix well and cook for 4-5 minutes, stirring gently so the paneer absorbs the spices and flavors.
- Step 6: Remove from heat and stir in 2 tbsp chopped fresh cilantro and 1 tbsp lemon juice for brightness.
- Step 7: Serve hot with chapati or as a filling for wraps.
Frequently asked questions
How long does Tawa Paneer Bhurji with Bell Peppers and Tomatoes take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tawa Paneer Bhurji with Bell Peppers and Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep paneer, crumbled from drying out.
Can I substitute ingredients in Tawa Paneer Bhurji with Bell Peppers and Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tawa Paneer Bhurji with Bell Peppers and Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tawa Paneer Bhurji with Bell Peppers and Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
