We usually eat spinach and paneer (Indian cottage cheese) in a gravy-based dish at restaurants, but the bhurji (scrambled) version has its own unique charm. It's not only quick to make but also a great option for lunchboxes. The iron from the spinach and the protein from the paneer make it a power-packed meal.

Ingredients for Palak Paneer Bhurji
Spinach: 250 grams (washed and finely chopped or lightly blanched)
Paneer: 200 grams (crumbled by hand)
Onion: 1 large (finely chopped)
Tomatoes: 2 medium (finely chopped)
Ginger-Garlic Paste: 1 teaspoon
Green Chilies: 2 (to taste)
Spices: Cumin seeds (1/2 teaspoon), turmeric powder, red chili powder, coriander powder, garam masala, and salt.
Oil or Butter: 2 tablespoons

Method for making Palak Paneer Bhurji
First, heat oil or butter in a pan. Add cumin seeds. As soon as the cumin seeds start to splutter, add the finely chopped onion and green chilies. Sauté the onions until they turn light golden brown.

Now add the ginger-garlic paste and cook for a minute to remove the raw flavor. After that, add the chopped tomatoes and a little salt. Cook the tomatoes until they are completely soft.

Now add turmeric powder, coriander powder, and red chili powder. After sautéing the spices, add the chopped spinach. The spinach will release water; let it cook on medium heat for 3-4 minutes until the water dries up.

Now it's time for the star ingredient. Add the crumbled paneer to the pan. Gently mix it with the spinach and spices. Be careful not to overmix, so that the texture of the paneer remains intact.

Finally, sprinkle half a teaspoon of garam masala on top. If you wish, you can also add fenugreek leaves (kasuri methi) for a wonderful aroma. Cover and cook for 2 minutes, and then turn off the heat. Your hot spinach and paneer scramble is ready. You can serve it with plain roti, paratha, or buttered toast.

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