Fresh paneer crumbled and scrambled with ginger, tomato and peas; a soft, protein-rich satvik dinner that comes together in minutes.
Dinner · 10 min prep · 12 min cook · serves 2 Newly added
Ingredients
- 200 g paneer , crumbled
- 1 tbsp ghee
- ½ tsp cumin seeds
- 1 tbsp ginger (fresh) , grated
- 1 green chili , optional, finely chopped
- 1 tomato , chopped
- ½ cup peas (green)
- ⅛ tsp turmeric powder
- ½ tsp coriander powder
- to taste rock salt
- 2 tbsp coriander leaves , chopped
Preparation
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Heat the ghee and pop the cumin seeds; add ginger and the optional chili.
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Add the tomato with turmeric and coriander powder; cook until soft, 3–4 minutes.
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Add the peas with a splash of water, cover, and cook 3–4 minutes until tender.
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Fold in the crumbled paneer and salt; warm through for 2 minutes, paneer needs no real cooking, just heat.
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Finish with coriander leaves and serve with phulka or a small bowl of rice.
In the tradition
Fresh dairy in moderation is squarely satvik, the Bhagavad Gita’s own list of good foods includes milk, butter and cream. The key the tradition insists on is freshness: paneer made the same day (or bought from a busy shop) is sweet and soft; older cheese turns heavy. Bhurji, a quick scramble, is the kindest way to cook it, barely cooked at all.
Sources & further reading
- Bhāvaprakāśa Nighaṇṭu (Kṛtānna section, fresh milk preparations described as sweet and strengthening)
- Ayurvedic Cooking for Self-Healing , Vasant Lad & Usha Lad
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.