Quick-cooked soft fresh curd cheese scrambled with crisp green bell peppers, cumin seeds, fresh ginger, and golden turmeric.
Breakfast · 10 min prep · 10 min cook · serves 4 Newly added
Ingredients
- 2 cups chhena (fresh curd cheese) , fresh from 2 liters milk, drained 5 minutes, moist and crumbled
- 1 medium capsicum , finely diced; green
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tbsp ginger , finely grated
- 1/2 tsp turmeric powder
- 1/4 tsp hing (asafoetida)
- 2 tbsp coriander leaves , chopped
- 1 tsp salt
Preparation
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Heat the ghee in a wide skillet over medium flame.
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Add the cumin seeds and allow them to crackle and brown.
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Add the grated ginger and hing; sauté for 20 seconds.
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Add the finely diced green bell pepper; sauté for 3 minutes until crisp-tender.
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Add the turmeric powder and salt; stir for 10 seconds.
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Crumble the fresh, warm, moist curd cheese directly into the skillet.
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Toss vigorously over medium-high heat for 2 minutes to coat the cheese in the spices without drying out its moisture.
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Remove immediately from the heat, garnish with fresh chopped cilantro, and serve warm.
In the tradition
Scrambled Curd Bhurji is a rapid breakfast preparation in Vaishnava temple communities. Using soft, warm curd cheese straight from the cheesecloth provides a creamy, delicate texture that contrasts with the crisp crunch of diced bell pepper.
Sources & further reading
- Great Vegetarian Dishes , Kurma Dasa (Page 78, Curried Scrambled Curd (Paneer Bhurji))
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.