Make this delicious Punjabi paneer bhurji using Indian cottage cheese and a few spices in under 20 minutes. This protein-rich vegetarian dish can be served for breakfast, lunch, or dinner.
Here are some more paneer recipes that you might like – Lahsooni Methi Paneer, Paneer Tikka Masala, Punjabi Saag Paneer, Mughlai Paneer Korma, Paneer Masala, and Dhaba Style Matar Paneer.
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About This Recipe
Paneer = Indian cottage cheese and bhurji = scramble. Paneer bhurji is a Punjabi dish that is essentially crumbled Indian cottage cheese cooked with onion, tomato and a few spices.
This North Indian paneer bhurji is rich in protein and super easy to make. It comes together in under 20 minutes using pantry staples and can be served for breakfast, lunch, or dinner with any bread on the side.
This bhurji is savory, spicy, and tangy in taste, and very nutritious. It is an easy replacement for egg bhurji for vegetarians. You can make it vegan too by replacing paneer with tofu.
I have used a secret masala which gives this paneer bhurji a very unique taste. Read along to know more 🙂
Ingredients
Paneer – Paneer is the hero ingredient of this recipe. Try to use homemade paneer to make bhurji as it will crumble nicely. If using a store-bought paneer, grate it using the medium hole of a box 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 or butter.
Spice powder – Apart from the basic spice powders like coriander powder, red chili 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 lasun masala in this bhurji.
Others – You will also need cumin seeds, asafoetida, ginger, garlic, onion, tomato, green chili, and lime juice.
How to make Paneer Bhurji?
Start by making the paneer. If you are using the store-bought paneer, then skip this process. Just grate the slab using the medium hole of a box grater and use.
To make paneer, heat 1 liter of full-fat milk in a pan. Once the milk comes to a boil, switch off the heat. Add 2-3 tbsp lime juice to the milk and stir once. The milk will curdle immediately. Let it rest for 5 minutes. Now line a large soup-strainer with a muslin cloth and keep it over a large mixing bowl.
Pour the curdled milk in the soup strainer and let most of the water drip down. Now wash the paneer with water to get rid of the lime flavor. You can now bring the ends of the cloth together and make a knot at the top. Then hang the cloth over your sink to let the excess water drip down. Or you can keep the strainer back over the bowl and let the water drip down in the bowl.
It will take 30 minutes for the excess water to drip down. Once the paneer is ready, crumble it using your fingers and keep it aside.
Heat 2 tbsp ghee in a pan. You can make it in oil or butter too.
Once the ghee is hot, add 1 tsp cumin seeds and ¼ tsp asafoetida. Let them crackle for 3-4 seconds.
Add 1 cup finely chopped onion, 1 tsp finely chopped ginger, and 1 tsp finely chopped garlic and fry on medium heat until onion is slightly browned (8-10 minutes).
Now, add ½ cup finely chopped tomato and 2 tsp finely chopped green chili and cook for another minute.
Next, add 1 tsp coriander powder, ½ tsp turmeric powder, 2 tsp pav bhaji masala, and 1 tsp red chili powder and cook for 1-2 minutes.
Crumble the paneer and add it in the pan along with salt to taste, ½ tsp cumin powder, ½ tsp garam masala powder, and 2 tbsp lime juice, and mix well. Cook for 2-3 minutes.
Garnish with 2 tbsp chopped coriander and serve hot.
Variations
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.
Vegan – Replace paneer with firm tofu. Do not use silken tofu. Also use oil to make the curry.
Methi – Chop fresh methi leaves and add them in the bhurji along with the paneer. You can also use spinach in place of methi.
Cheese – Top the warm paneer bhurji with shredded processed cheese.
Egg – You can add a couple of eggs along with paneer and scramble them in the masala.
Peas – Peas or matar makes a great addition to this recipe. If using frozen peas, wash them and add them along with the paneer. If using fresh peas, cook them until they are tender and then use them. You can use corn in place of peas too.
In Makhani Gravy – You can make a makhani gravy-like paneer butter masala and instead of adding paneer cubes, add crumbled paneer.
Capsicum – 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.
Serving Suggestions
This dish is great to serve for breakfast, lunch or dinner.
Paneer bhurji can be served with Indian bread such as tawa paratha, laccha paratha, roti, poori, or even with naan.
I sometimes make a little gravy and serve it with rice too.
It tastes delicious with pav, toast or bread slices.
Make a sandwich, wraps, or a kathi roll from the leftover paneer bhurji. Just add some green chutney and finely sliced onions inside, for more flavor and a beautiful crunch.
You can also stuff it inside dosa or bread roll.
Storage Suggestions
Paneer bhurji will keep well in the refrigerator for 2-3 days. It doesn’t freeze well though.
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Recipe Card
Paneer Bhurji Recipe
Ingredients
- 2 tablespoon ghee
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida
- 1 cup finely chopped onion
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- ½ cup finely chopped tomato
- 2 teaspoon finely chopped green chili
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoon pav bhaji masala (I used Everest Brand.)
- 1 teaspoon red chili powder
- 1 and ½ cup crumbled paneer
- salt to taste
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
- 2 tablespoon lime juice
- 2 tablespoon chopped coriander
Instructions
- Start by making the paneer. If you are using the store-bought paneer, then skip this process. Just grate the slab using the medium hole of a box grater and use.
- To make paneer, heat 1 liter of full-fat milk in a pan. Once the milk comes to a boil, switch off the heat. Add 2-3 tbsp lime juice to the milk and stir once. The milk will curdle immediately. Let it rest for 5 minutes. Now line a large soup-strainer with a muslin cloth and keep it over a large mixing bowl.
- Pour the curdled milk in the soup-strainer and let most of the water drip down. Now wash the paneer with water to get rid of the lime flavor. You can now bring the ends of the cloth together and make a knot at the top. Then hang the cloth over your sink to let the excess water drip down. Or you can keep the strainer back over the bowl and let the water drip down in the bowl
- It will take 30 minutes for the excess water to drip down. Once the paneer is ready, crumble it using your fingers and keep it aside.
- Heat 2 tbsp ghee in a pan. You can make it in oil or butter too.
- Once the ghee is hot, add 1 tsp cumin seeds and ¼ tsp asafoetida. Let them crackle for 3-4 seconds.
- Add 1 cup finely chopped onion, 1 tsp finely chopped ginger, and 1 tsp finely chopped garlic and fry on medium heat until onion is slightly browned (8-10 minutes).
- Now, add ½ cup finely chopped tomato and 2 tsp finely chopped green chili and cook for another minute.
- Next, add 1 tsp coriander powder, ½ tsp turmeric powder, 2 tsp pav bhaji masala, and 1 tsp red chili powder and cook for 1-2 minutes.
- Crumble the paneer and add it into the pan along with salt to taste, ½ tsp cumin powder, ½ tsp garam masala powder, and 2 tbsp lime juice, and mix well. Cook for 2-3 minutes.
- Garnish with 2 tbsp chopped coriander and serve hot.
Did you make this recipe? Let me know!