Paneer Bhurji is a North Indian-style stir fry made using Indian cottage cheese (paneer), onions, tomatoes, and Indian spices. Make this protein-rich sabji in under 20 minutes and serve it for breakfast, lunch, or dinner (vegetarian, can be made gluten-free).

About Paneer Bhurji

Paneer = Indian cottage cheese, and bhurji = scramble. Paneer Bhurji is a north Indian (Punjabi) dish that is essentially crumbled Indian cottage cheese stir-fried with onions, tomatoes, and a few spices.

It can be made dry or with gravy. In this post, I am sharing a dry version of this sabji.

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.

It is savory, spicy, tangy in taste, and very nutritious. It is an easy vegetarian version of the Indian-style Egg Bhurji (Anda Bhurji). You can make it vegan, too, by replacing paneer with tofu.

I have used a secret masala, which gives this protein-packed paneer bhurji recipe a very unique taste. Read along to know more 🙂

This recipe is vegetarian and can be easily doubled or tripled.

You might like some more paneer recipes

• Lahsooni Methi Paneer
• Paneer Tikka Masala
• Punjabi Saag Paneer
• Mughlai Paneer Korma
• Paneer Masala
• Dhaba Style Matar Paneer
• Paneer Kathi Roll
• Paneer Fried Rice
• Paneer Lababdar
• Paneer Butter Masala

Ingredients

You will get all the ingredients to make paneer burji in an Indian grocery store. Dry spices are available on Amazon, too.

Paneer – Paneer is the hero ingredient of this recipe. Use fresh, homemade soft paneer to make bhurji, as it will crumble nicely.

If using store-bought paneer, grate it using the medium hole of a box grater or crumble it with your fingers.

If using frozen paneer, make sure to thaw it to room temperature.

Tip – Soaking the store-bought paneer in warm water for 10 minutes makes it very soft.

Ghee – I always make this dish in ghee as it gives a wonderful taste, but you can make it in oil or butter.

Spice powder – You will send some basic spice powders like coriander powder, Kashmiri red chilli powder, turmeric powder, cumin powder, and garam masala powder.

I also use a secret masala, and that is pav bhaji masala. It gives a very unique flavor to the bhurji.

You can also add goda masala, Achari Masala Powder or kanda lasun masala in this bhurji.

Others – You will also need cumin seeds, asafetida (hing), fresh ginger, garlic, red onions, tomatoes, green bell peppers (capsicum), green chillies, and freshly squeezed lime juice.

You can also add kasuri methi to the ready bhurji.

How To Make Paneer Bhurji

Heat 2 tablespoon ghee in a pan over medium-high heat.

Once the ghee is hot, add 1 teaspoon cumin seeds and ¼ teaspoon asafetida. Let them crackle for 3-4 seconds.

Add

• 1 cup finely chopped red onions
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic

and cook until the onions are slightly browned (8-10 minutes), stirring frequently.

Now, add

• ½ cup finely chopped tomatoes
• ¼ cup chopped green bell pepper
• 2 teaspoon finely chopped green chilies

and cook for another minute. Stir frequently while cooking.

Next, add

• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 2 teaspoon pav bhaji masala
• 1 teaspoon Kashmiri red chili powder

and cook for 30-40 seconds.

Crumble the paneer and add it to the pan along with

• ½ teaspoon salt
• ½ teaspoon cumin powder
• ½ teaspoon garam masala powder
• 2 tablespoon freshly squeezed lime juice

and mix well. Cook for 2-3 minutes.

Do not overcook; otherwise, the bhurji will become very dry.

Check for salt and add more if needed.

Garnish with 2 tablespoon chopped cilantro (fresh coriander leaves) and serve hot.

Frequently Asked Questions

Variations

Methi – Chop fresh methi leaves (fenugreek leaves) and add them to the bhurji along with the paneer. You can also use spinach (palak) in place of methi.

Cheese – Top the warm paneer bhurji with shredded cheddar cheese and cover the pan for 10 minutes. The cheese will melt, creating a gooey layer on the bhurji.

Egg – You can add eggs with paneer and scramble them in the masala.

Peas – Green peas (matar) make a great addition to this recipe. If using frozen peas, wash them and add them to the paneer. If using fresh peas, cook them until tender and then use them. You can also use corn in place of peas.

Other Veggies – You can add finely chopped carrots, beetroot, cauliflower, etc to it.

In Makhani Gravy – You can make a makhani gravy-like Paneer Butter Masala, and instead of adding paneer cubes, add crumbled paneer.

Serving Suggestions

This dish is great to serve for breakfast, lunch, or dinner.

Paneer bhurji can be served with Indian bread such as Tandoori Roti, Plain Tawa Paratha, Lachha Paratha, Roti, Poori, or Naan. 

Serve it with Indian bread, Salad, Chutney, and Raita for a complete meal.

It tastes delicious with pav, toast, or bread slices.

Make sandwiches, wraps, bread rolls, or kathi rolls from the leftover paneer ki bhurji. Add some green chutney and finely sliced onions inside for more flavor and a beautiful crunch.

You can also stuff the leftover bhurji inside a dosa or bread roll.

Storage Suggestions

Paneer bhurji can be stored in an airtight container in the refrigerator for up to 3-4 days.

Avoid using plastic containers as they tend to absorb the flavors of the food and may cause the dish to spoil faster.

If you plan to store the paneer bhurji for longer than 3-4 days, it’s better to freeze it. Place the bhurji in a freezer-safe container and store it in the freezer for up to 1 month.

When you’re ready to consume the frozen paneer bhurji, let it thaw in the refrigerator overnight. Then, reheat it in a pan on medium heat until it’s warmed through.

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