Paneer Bhurji and Pickled Red Onion Flatbreads

Paneer Bhurji - A delicious scramble of paneer, tomatoes, onion, and spices. For this variation, we serve the bhurji on top of store-bought naan with a sprinkle of cilantro and pickled red onion. The recipe comes together in just about 30 minutes (and the scramble itself reheats well), so you can enjoy it as a fun breakfast, afternoon snack, or quick weeknight meal.

Servings: Serves 2 as a main or 4 as an appetizer

Recipe by: Karishma Pradhan (@homecookingcollective)



For the paneer bhurji (Scramble) with pickled red onion:
    • 1 Pack (6-oz) Sach Original Paneer, crumbled into small pieces
    • 1 large red onion
    • 1 lime, juiced
    • Salt
    • 2 tablespoons neutral oil
    • 1/2 teaspoon cumin seeds
    • 1 1/2 teaspoons finely grated ginger (or ginger paste)
    • 1 1/2 teaspoons finely grated garlic (or garlic paste)
    • 1 serrano chili, sliced in half lengthwise (optional, for heat)
    • 1 plum or roma tomato, finely diced
    • 1 1/2 teaspoons garam masala
    • 1/2 teaspoon Kashmiri chili powder or other mild chili powder
    • 1/2 teaspoon ground turmeric
For Serving
    • 2 pieces of store-bought naan, warmed
    • 2 tablespoons loosely packed cilantro, finely chopped


Pickle the red onion: 


    1. Cut a quarter of the red onion into thin slices or rings and place into a small bowl. Squeeze onions with lime juice, season with a pinch of salt, and toss to coat. Set aside for at least 15 minutes to marinate or store in the fridge (covered) for up to 3 days before using. 

Meanwhile, make the paneer bhurji:

    1. Finely dice the remaining 3/4 of the red onion. 
    2. Set a medium saute pan to medium heat. Add oil, then stir in cumin seeds. Once seeds begin to sizzle in the pan and release an aroma, add the red onion. 
    3. Cook red onion on medium-low until soft and translucent, about 6-8 minutes. 
    4. Reduce heat to low, and add in ginger, garlic, and serrano chili (if using). Cook for 1 minute, until ginger and garlic are aromatic and soften slightly. 
    5. Add tomato, garam masala, chili powder, and turmeric. Cook on medium heat for 6-8 minutes until tomatoes soften and break down into a paste-like consistency. Season with salt. 
    6. Reduce heat to low, then stir in crumbled paneer. Cook for 1 minute, until paneer softens. Season again with salt. 

Assemble the flatbreads:

    1. Place each flatbread on a plate, then top with a generous serving of paneer bhurji.
    2. Garnish with minced cilantro and pickled red onion.
    3. Serve as is, or cut each flatbread into 3-4 pieces for smaller portions.

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