Paneer With Scallions and Tomatoes (Mulayam Paneer Bhurjee)

Prep Time
Cook Time
Ready In

"I really enjoyed this made mild. If you like it hot but don't have fresh chilies use crushed red pepper flakes. This is one of the best Indian recipes I have made at home and it's quick! Great with Indian bread, rice and cucumber salad or raita. Adapted from: 660 Curries by Raghavan Iyer. Great book! *This says you can sub feta for the paneer but to half the salt and don't add it until just before serving."

Original recipe yields 4 servings


  • Serving Size: 1 (172.5 g)
  • Calories 144.8
  • Total Fat - 8.3 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 21.1 mg
  • Sodium - 524.8 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 1.7 g
  • Sugars - 2.5 g
  • Protein - 11.6 g
  • Calcium - 72.9 mg
  • Iron - 1.4 mg
  • Vitamin C - 23.3 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil in a large skillet over medium-high heat.

Step 2

Sprinkle in cumin seeds and cook until they sizzle, turn reddish brown, and smell fragrant, about 10 seconds.

Step 3

Add all the remaining ingredients and simmer, uncovered, stirring occasionally, until the flavors infuse the cheese, about 5 minutes.

Step 4

Serve immediately.

Tips & Variations

No special items needed.


Sue Lau

This has really good flavor for being so quick to make. I used 12 ounces paneer since that was the package size and I didn't want 4 ounces of paneer hanging about, and it was fine. Nice with rice and makes a wonderful lunch since it is so fast and easy.

review by:
(28 Mar 2013)