East African Inspired Paneer Bhurji Recipe | Holistic Nutrition in Oakville

November Recipe: East African Inspired Paneer Bhurji

This month’s recipe comes straight from our kitchen — literally! Maureen, iGita’s studio owner, cooked Paneer Bhurji for the team, and it was an instant hit. We loved it so much, we had to share it with you.

It’s warm, nourishing, and full of flavour — perfect for cozy November days. At iGita, we cook for each other, laugh between classes, and keep the energy flowing both on and off the mat.

This East African–influenced Indian dish is one of our community favourites. It’s rich in protein, layered with aromatic spices, and comes together in under 30 minutes. Traditionally served for breakfast, it’s delicious any time of day — fast, flavourful, and deeply satisfying.

Why We Love It

Quick & nourishing: Ready in 30 minutes.

Protein-rich & vegetarian: Perfect post-yoga or lunch option.

Flavor-forward: Layers of cumin, turmeric, fenugreek, and ginger.

Community-approved: Feeds six — ideal for sharing.

Tips

Make it vegan: Swap paneer for firm tofu.

Homemade paneer: Boil whole milk, add lemon juice, strain through cheesecloth.

Meal-prep friendly: Keeps up to 3 days in the fridge; flavors deepen overnight.

Ingredients

Serves 6

2 packs paneer (about 400–500 g)

5 garlic cloves

1½–2 inches fresh ginger (to taste)

3 Roma tomatoes

1 small jalapeño (optional, for heat)

2 tbsp ghee or oil

½ tsp cumin seeds

1 cup pre-fried onions (no flour coating)

½–1 tsp turmeric powder

½–1 tsp black pepper

½–1 tsp chili powder (optional)

1 tsp garam masala (plus extra for garnish)

2 tsp dried fenugreek leaves (methi)

1 tsp salt (we like Himalayan or Celtic salt, to taste)

Juice of 1 lemon

Fresh cilantro, chopped (for garnish)

A splash of water, as needed

Instructions

Blend aromatics
Combine garlic and ginger in a blender or food processor. Blend until smooth — or grate by hand for a chunkier feel.
Prep tomatoes
Chop or blend tomatoes with jalapeño. Blending gives a smooth, saucy base.
Start the base
In an Instant Pot or deep pan on sauté, melt ghee. Add cumin seeds and let them sizzle until fragrant.
Add garlic-ginger mix
Sauté until the raw smell fades and the mixture becomes aromatic.
Add tomatoes + jalapeño
Cook until the ghee starts to separate from the mixture — that’s when you know it’s ready.
Add onions + spices
Stir in pre-fried onions, turmeric, pepper, chili, garam masala, salt, and fenugreek leaves. Let the mixture thicken slightly.
Add paneer
Crumble or cube paneer and mix well. Add a splash of water to prevent sticking. Cook 5–7 minutes until it resembles scrambled eggs — rich and golden.
Finish with lemon + cilantro
Turn off heat, add lemon juice, and fold in a generous handful of cilantro. Taste and adjust seasoning — maybe a pinch more garam masala or salt.

Serve & Enjoy

Serve warm with roti, naan, or your favorite flatbread. We love it with a side of yogurt or salad — simple, wholesome, and full of life.