Saucy & Spicy Marinara Paneer Bhurji Recipe

Indians are real pros at whipping up protein-packed dishes that are not only healthy but also vegetarian! And the jack of all trades that gladly acts as the perfect substitute for eggs and meat? Paneer, of course. 

So, today I thought why not rewind and make this delicious paneer bhurji recipe reminiscent of what my mom would make on a lazy evening? To take this stellar recipe to another level, I have added my own twist with Chilzo’s Marinara sauce.
Read on to know more about the history of Bhurji and how to make the vegetarian version of it!

For another Italian fusion recipe, try this Pesto Paneer Recipe!

The Khagina-Akuri-Bhurji Pipeline

If you think that something as unassuming as bhurji would have a simple origin story, you couldn't be more wrong! The word "bhurji" translates to scrambled, we know that, and many cultures have their version of scrambled "something" (mostly eggs) recipes. But the anda bhurji that is so popular in India has its roots tracing back to Persia, where it was known as "khagina." During the Mughal era, this Persian delight found its way into the royal kitchens of Delhi, Lucknow, and Hyderabad, evolving into the dish we now relish as bhurji.

Across the indian subcontinent, each region put its unique spin on scrambled eggs, resulting in an array of sweet, savoury, simple, and oh-so-complex versions. The Parsis introduced us to "akuri," a loose and luscious rendition of scrambled eggs. And let's not forget the "Bharuchi akuri" from Bharuch, Gujarat, adding a playful twist to the mix.

But since a good majority of Indians are vegetarian, the eggs in the egg bhurji got replaced by paneer. It allowed everyone to enjoy the bhurji craze and max out their protein intake, all at the same time.

Now when you dive into a plate of paneer bhurji, remember this epic culinary journey it's been on – from the exotic courts of Persia to the bustling streets of India (and soon right on your plate)! Read on to learn how to make delicious paneer bhurji with an Italian twist!

From Somewhere Between the Land and the Sea

The origin of Marinara sauce is as rich and flavourful as the sauce itself. It's said that Neapolitan sailors in the 16th century brought tomatoes with them from the Americas. And somewhere between the land and the sea, marinara was made.

The name "marinara" stems from its obvious association with the sea as it proved its popularity among Italy's seafaring merchants. Likely emerging in southern Italy either Naples or Sicily, Marinara became a staple in Italian cuisine. Whether made onboard or by the lovely wives of those sailors, marinara's origins still remain shrouded in legend. But what is not a mystery is the fact that a dash of marinara sauce can spruce up any dish.

Try this marinara paneer bhurji and see for yourself!

Ready to set sail?

Chilzo’s Marinara sauce is the perfect sailor's companion! Made with tomatoes slow-cooked and blanched for a whopping 8 hours, this sauce is bursting with the tang of fresh tomatoes and the kick of Italian herbs and olive oil. Its rich and velvety texture makes any dish it touches, bringing a taste of Italy right to your table. With no added sugar or unnecessary preservatives, we make sure this sauce is as authentic and healthy as one would find in Sicily!

Go ahead, dip into this timeless classic by Chilzo, and let your taste buds set sail on a voyage of delicious discovery!

Onto the Recipe!

Ingredients you will need to make Spicy Marinara Paneer Bhurji:

• 250g paneer (Indian cottage cheese), crumbled
• 1 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1/2 cup green peas
• 2 tablespoons ginger, minced
• 2 tablespoons garlic, minced
• 1/4 cup Chilzo’s Marinara sauce
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• Salt to taste
• Fresh coriander leaves for garnish
• Cooking oil

Follow these simple steps to make Spicy Marinara Paneer Bhurji:

1. Alrighty, let's get started! Heat up about 2 tablespoons of cooking oil in a pan over medium heat.
2. Once the oil is warm, toss in the jeera (cumin seeds) and let them do their popping and locking.
3. Now, add in the finely chopped onions and let them sizzle away until they're nice and translucent.
4. Bring in your mom’s favourite aromatic duo - ginger and garlic! Toss them in and let the kitchen come alive!
5. Pour in Chilzo’s fresh Marinara sauce to add some richness to your paneer bhurji masala.
6. Throw in the tomatoes and let them soften up.
7. Add in the turmeric powder, coriander powder, red chilli powder, and a pinch of salt. Stir it all together.
8. Don't forget about our green peas! Add them in and let them cook until they're tender.
9. Add in the crumbled paneer and gently mix it in with all those delish flavours.
10. Keep stirring and cooking for a few more minutes, letting everything meld together beautifully.
11. If your kitchen smells like a foodie’s idea of heaven by now, we are on the right track!
12. Once everything's heated through and coated in those yummy spices, turn off the heat.
13. Sprinkle some fresh coriander leaves on top for that final touch.

There you have it, your Marinara Paneer Bhurji recipe is made and ready to be served! Top it all up with more marinara sauce or Chilzo’s Louisianan Hot Sauce (cause why not?). Enjoy every bite of this revamped dish with your favourite- pav, bread, or chapatis!