A soft and sizzling North Indian accompaniment, Paneer Bhurji is a worth making dish for a lazy brunch or dinner. This Punjabi specialty made using scrambled Indian cottage cheese or paneer is easy to make, spicy and goes well with any Indian bread. Here is how to make it.
About This Recipe
Paneer Bhurji is scrambled paneer or Indian cottage cheese stir-fried with tomatoes, onions, green chillies, and basic Indian spices.
It is a great protein-rich dish for vegetarians and can be made in under 15 minutes. As its easy and quick, I like to make it for my everyday meals or to pack in Lunch Box.
It is nutritious and an easy replacement for egg bhurji for vegetarians.
I like to use homemade Paneer to make this Bhurji, but if you can’t make it at home you can crumble the store-bought Paneer and use it to make the sabzi.
Paneer – Try to use homemade paneer to make bhurji as it will crumble nicely. If using store-bought paneer, grate it using a medium-sized grater.
Ghee – I always make paneer bhurji in ghee as it gives a wonderful taste to it but you can definitely make it in oil.
Spice Powder – Apart from the basic spice powders like coriander powder, red chilli powder, turmeric powder, cumin powder, and garam masala powder, I also use Pav Bhaji masala. It gives a very unique flavor to the bhurji.
You can also add goda masala, achari masala or kanda lasum masala in this bhurji.
Others – You will also need cumin seeds, hing, ginger, garlic, onion, tomato, green chilli and lemon juice.
Step by Step Recipe
Heat ghee in a pan.
Once the ghee is hot, add cumin seeds and hing. Let them crackle for a few seconds.
Add onion, ginger, and garlic and fry until onion is slightly browned.
Now, add tomato and green chilli and cook for another minute.
Next, add coriander powder, turmeric powder, pav bhaji masala, and red chilli powder and cook for 1-2 minutes.
Crumble the paneer and add it in the pan along with salt, cumin powder, garam masala powder, and lemon juice and mix well. Cook for 2-3 minutes.
Garnish with fresh coriander and serve hot.
Frequently Asked Questions
Capsicum goes really well in Paneer Bhurji. To make this bhurji with capsicum, dice the capsicum in small cubes and add along with paneer.
You don’t want to overcook the capsicum and it should have a slight crunch.
I sometimes make a little gravy and serve it with rice too.
It tastes delicious with Pav or Bread slices.
Make a sandwich or a roll from the leftover Paneer Bhurji.
Just add in some green chutney and finely sliced onions inside too, for more flavor and a beautiful crunch.
Jain – To make a Jain version of this bhurji, do not add onion, ginger, and garlic in the recipe. Add ½ cup of fresh tomato puree instead.
With Methi – Chop fresh methi leaves and add them in the bhurji along with the paneer.
With Cheese – Top the warm Paneer Bhurji with processed cheese.
With Egg – You can add a few eggs along with panner and scramble them in the masala.
Peas – Peas or Matar makes a great addition to this recipe.
In Makhani Gravy – You can make a Makhani gravy-like Paneer Butter Masala and instead of adding paneer cubes, add crumbled paneer.
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Paneer Bhurji Recipe
- 2 tbsp Ghee
- 1 tsp Cumin seeds
- ¼ tsp Hing
- 1 cup Onion (Finely chopped)
- 1 tsp Ginger (Finely chopped)
- 1 tsp Garlic (Finely Chopped)
- ½ cup Tomato (Finely chopped)
- 2 tsp Green chilli (Finely chopped)
- 1 tsp Coriander Powder
- ½ tsp Turmeric powder
- 2 tsp Pav Bhaji Masala (I used Everest Brand.)
- 1 tsp Red Chilli Powder
- 1 and ½ cup Fresh Homemade Paneer
- Salt to taste
- ½ tsp Roasted cumin powder
- ½ tsp Garam masala powder
- 2 tbsp Lemon juice
- 2 tbsp Fresh coriander (Chopped)
- Heat ghee in a pan.
- Once the ghee is hot, add cumin seeds and hing.
- Let them crackle for a few seconds.
- Add onion, ginger and garlic and fry until onion is slightly browned.
- Now, add tomato and green chilli and cook for another minute.
- Next, add coriander powder, turmeric powder, pav bhaji masala and red chilli powder and cook for 1-2 minutes.
- Crumble the paneer and add it in the pan along with salt, cumin powder, garam masala powder and lemon juice and mix well.
- Cook for 2-3 minutes.
- Garnish with fresh coriander and serve hot.