Paneer Egg Bhurji is a very delicious, soft and melt in mouth dish that can be served as breakfast, tea-time snack and can also be used as stuff for sandwich. I like both Egg bhurji and Panner Bhurji, and thought giving a try by combing both these and this resulted in this yummy Paneer Egg Bhurji. Bhurji means scramble and Kothu in tamil, scrambling gives a delicious taste when done perfectly with no sticky consistency. Paneer Egg Bhurji is known as Panner Muttai Kothu.
Click here to know How to make Paneer at home.
Also, Paneer Egg Bhurji goes out well as side dish for lunch and tastes delicious when served with tangy vegetable or puzhi kuzhambu.
Paneer Egg Bhurji
Check out our Fish Scramble, Egg Scramble, Bread Scramble.
Paneer Egg Bhurji is not only a delicious dish but a healthy dish that can be prepared in minutes. Paneer Egg Bhurji can be packed in lunch box, and I am sure the box would be emptied in minutes by kids. Give a try…
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- Grated Paneer / துருவிய பன்னீர் – 2 cups
- Eggs / மூட்டை– 3 nos
- Onion / வெங்காயம்– 1 no
- Curry leaves / கறிவேப்பிலை– a sprig
- Mustard seeds / கடுகு – ¼ tsp
- Split Black gram / Split Black lentils உடைத்த உளுந்தம் பருப்பு – ½ tsp
- Cumin powder / சீரக தூள் – ½ tsp
- Black pepper powder / மிளகு தூள்– 1 tsp
- Salt / உப்பு – ¾ tsp
- Oil / எண்ணெய் – 2 tsp
With mustard, cumin, curry leaves and onions
Paneer getting cooked
With black pepper powder
Paneer Egg Bhurji getting ready
Paneer Egg Bhurji
- Peel and finely chop the onions into pieces, keep it aside.
- Heat oil in a heavy bottomed vessel, add mustard seeds, split black lentils and curry leaves, wait until they crackle.
- Add the onions and cook until they start turning golden brown.
- Add the grated paneer, cook for few mins.
- Break in the eggs, one by one, start scrambling them.
- Add in the cumin powder, black pepper powder and salt, keep on scrambling them until they become dry.
- Remove it from fire.
Serve hot for breakfast, or for lunch or as a tea-time snack.
Garlic (Poondu) Kuzhambu is one among the healthiest and tastiest vegetarian Indian curries. Garlic (Poondu) Kuzhambu can be prepared in bulks, stored in an air-tight container and it stays fresh for months’ time. Garlic (Poondu) Kuzhambu is commonly known as Poondu Kulambu in Tamil Nadu. Garlic (Poondu) Kuzhambu goes out well with steamed rice and appalam/pappad. I have used large quantity of small onions / pearl onions / shallots for this curry, you can also substitute this with regular onions, but the small onions give wonderful taste (sweet). More the onions more the taste would be enhanced.
Garlic (Poondu) Kuzhambu / Garlic Curry / Vegetarian kulambu recipes
Garlic (Poondu) Kuzhambu has sweet, tangy and spicy taste with the thick gravy texture. As the days keeps on extending the curry tastes more and more yum. I have used garlic which has a single clove, you can use the regular garlic, also I have used the garlic without chopping, you can even chop and use them. But I would strongly recommend of using garlic without chopping, so that it has little chewy texture. I have used sesame oil, as sesame oil adds more flavor and helps in staying fresh for long time, you can use half and half – sesame oil and any cooking oil.
CLICK HERE for more Vegetarian Curries or Vegetarian Kuzhambu recipes.
Health benefits of Garlic (Poondu) kuzhambu: It is very healthy, as garlic helps in relieving indigestion, acidity and so on. It is given after pregnancy and also for lactating mothers, but here the amount of tamarind pulp is reduced little than the usual preparation. Give a try and share your feedback with us…
Garlic (Poondu) Kuzhambu / Vegetarian kulambu recipes
- Garlic / பூண்டு – 200 gms
- Pearl Onions / Small Onions / சின்ன வெங்காயம்– 400 gms
- Mustard seeds / கடுகு– ½ tsp
- Cumin seeds / சீரகம் – ¼ tsp
- Fenugreek / Methi seeds / வெந்தயம் – ¼ tsp
- Curry leaves / கறிவேப்பிலை – 2 sprigs
- Tamarind / புளி – a big lemon size ball
- Turmeric powder / மஞ்சள் தூள் – ¼ tsp
- Chilli powder / மிளகாய் தூள் – 2 tsp
- Cumin powder / சீரகதூள் – 3 tsp
- Salt / உப்பு – 1 ¼ tsp
- Sesame oil / நல்லெண்ணெய் – 3 tbsp
Making of Poondu Kuzhambu / Garlic Curry recipe –
- Soak tamarind in a cup of water for 20 mins, Prepare Tamarind Extract and keep it aside.
- Peel and finely chop the onions, keep it aside.
- Peel garlic and keep it aside.
- Heat oil in a Kadai or heavy bottomed vessel, add the mustard seeds, cumin seeds, fenugreek and curry leaves, wait until they crackle.
- Add the finely chopped onions and cook until the onions turn transparent.
- Add the garlic and cook until the garlic start turning golden brown in color.
- Add turmeric powder, chilli powder, cumin powder and salt, mix it well and cook until the raw smell of the masala goes off.
- Pour in the tamarind extract along with another half cup of water, mix it well, cover and cook until the garlic becomes soft and tender.
- Remove the lid, cook in low flame for few mins or until the oil starts floating on the top of the curry.
- Remove it from fire.
Serve hot with steamed rice and appalam/pappad for lunch.
Note: Make sure to bring it to room temperature, transfer it an air-tight container and refrigerate, so that it stays fresh for months’ time. During the time of use, take out only the required quantity of the curry, and store the back the leftover in the refrigerator.
Black rice is also known as forbidden rice or emperor’s rice. Since it was only consumed by emperor’s, it is known as forbidden or emperor’s rice. Black rice is black in color, but becomes dark purple when cooked. It is a rare and old variety of rice that has been growing for centuries, in North East and South India which is commonly known as Kavuni Arisi in Tamil Nadu.
CLICK HERE for more Pongal recipes, CLICK HERE for Breakfast recipe and CLICK HERE for Dessert Recipes.
It has nutty taste and little chewy like brown rice even after cooked. Since it consumes time to get cooked, it’s soaked overnight or for 12 hours before cooked. It’s sticky and juicy nature suits it best for the making of desserts and sweets.
Black rice pongal recipe / Kavuni Arisi Pongal recipe – Pongal special recipe
Health benefits: Black rice gives impressive health benefits when compare to other rice varieties. It fights inflammation fights cancer, improves heart health, reduce weight (rich in fibre and low in calories), helps to prevent diabetes, improves liver health and improves digestive system.
Black rice Pongal is very delicious and also healthier with little chewy and sticky nature it fits the concept of sweet Pongal very well. Black rice Pongal is also known as Kavuni Arisi Pongal or Karuppu Arisi pongal in tamil. Give a try and share your feedback…
- Black rice / Kavuni Arisi (கவுனி அரிசி) – 1 cup
- Crushed Sugarcane Jaggery / Vellam (அச்சு வெல்லம்) – ½ cup
- Cardamom powder (ஏலக்காய் பொடி) – ½ tsp
- Cashew nuts (முந்திரி) – 10 nos
- Raisins (உலர்ந்த திராட்சை) – 8 nos
- Ghee / Clarified butter (நெய்) – 2 tbsp
- Grated coconut (துருவிய தேங்காய்) – ¼ cup
Making of Black Rice Pongal / கவுனி அரிசி பொங்கல் –
- Soak black rice or kavuni arisi over night or for 12 hours, drain the water and keep it aside.
- Pressure-cook for 4 to 5 whistles or cook until it becomes soft and tender when you are cooking in a heavy bottom vessel.
- Once it’s coked completely make sure water is completely dried, then add the crushed jaggery and grated coconut.
- Cook in medium flame until the jaggery melts gets mixed well with the rice.
- Add in the cardamom powder followed by a tbsp. of ghee/clarified butter.
- Roast cashew nuts and raisins in the ghee / clarified butter and pour it to the Pongal, mix it well.
- Remove from fire.