Paneer Bhurji Recipe for a Quick Meal!

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Paneer Bhurji, a popular Indian dish made with crumbled paneer (Indian cottage cheese), is a flavorful and protein-rich alternative to the classic egg bhurji. This vegetarian delight is quick and easy to prepare, making it a perfect breakfast, lunch, or dinner option.

With its combination of aromatic spices, vibrant vegetables, and paneer’s rich and creamy texture, Paneer Bhurji is a dish that will surely please vegetarians and non-vegetarians alike.

Let’s discover the delicacy and how to create this mouthwatering paneer recipe!

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‌What is Paneer Bhurji?

Paneer Bhurji is a scrambled paneer or scrambled  Indian cottage cheese. 

It is a vegetarian version of Indian-style scrambled egg, egg bhurji, or anda bhurji as it is called in Hindi. Egg Bhurji is a popular street food served with soft rolled buns or pav.

If you are looking to make a vegan version of this recipe, you can always replace Indian cottage cheese with tofu. Do not use tofu that is soft or silken tofu.

Paneer Bhurji Ingredients

Cottage Cheese (Paneer): is the main ingredient of the recipe. Paneer is made with curdling hot milk using lemon/lime juice, vinegar, yogurt, or citric acid. Homemade Paneer works best with this recipe as it crumbles up very nicely. If you are buying Cottage Cheese from the store, you can grate it instead of crumbling it.

Ghee: It is best to use ghee or butter when you are cooking something that involves dairy or dairy products. You can also use oil if you don’t have ghee or butter at home. 

Onion & Tomato: Both onion and tomato make up the base of many Indian dishes. You can use red, white, or yellow onions. For tomatoes, use ones that are red, ripe, and not too sour.

paneer bhurji image

Capsicum / Bell Peppers: I just love capsicum so I add it to any recipe that I can. But you can skip it! 

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How To Make Paneer Bhurji (Step-by-Step)

Step 1 – Prepare the Cottage Cheese

Crumble about 200 grams of paneer (Indian cottage cheese) and keep it aside. I have used homemade paneer for this recipe. You can use store-bought paneer. You can also grate the block of paneer.

Step 2 – Cook the Veggies and Paneer

Heat about 2 tablespoons of ghee/oil/butter in a frying pan or kadhai. Let it heat.

Add chopped onions, chopped green chilies, and ginger paste to the pan. Sauté until onions are light golden brown.

step by step recipe

Next, add chickpea flour (besan) and roast it for 2-3 minutes. Add 1 large finely chopped tomato to the pan and mix them very well. Cover the pan and let it cook on medium-high flame.

Step 3 – Season & Serve

Next, add turmeric powder, red chili powder, cumin powder, and coriander powder. Cook for 2-3 minutes or until oil starts to separate.

Now, add chopped capsicum or bell peppers to the pan and cook for a minute. Add the crumbled paneer along with salt to the pan. Let it simmer for 5 minutes on low heat, allowing the flavors to meld.

Add whisked yogurt, sprinkle roasted kasuri methi, and chopped coriander leaves. Mix very well and cook for 2 minutes.


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FAQ’s

1. Can I add vegetables to Paneer Bhurji?

Yes, absolutely! You can add vegetables like green peas, carrots, or broccoli to enhance the flavor and nutritional content of Paneer Bhurji.

2. How to to serve Paneer Bhurji?

Paneer Bhurji pairs well with Indian breads such as roti, naan, chapati, or parathas. It can also be enjoyed with bread or used as a filling for sandwiches or wraps.

3. How to make a vegan version of Paneer Bhurji Recipe?

To make a vegan-friendly recipe, you can substitute paneer (cottage cheese) with tofu and ghee/butter with any neutral oil. Replace yogurt with plant-based yogurt or squeeze lemon juice at the end.

paneer bhurji featured image

Paneer Bhurji

Paneer Bhurji Recipe is a versatile and delectable dish that can be enjoyed at any time of the day. Its rich flavors, creamy texture, and protein-packed paneer make it a hit among both vegetarians and paneer lovers.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 2 people

Equipment

  • 1 pan
  • 1 spatula
  • 1 chopping board
  • 1 knife

Ingredients
  

  • 1 cup paneer crumbled
  • 1/2 cup onion finely chopped
  • 1/4 cup tomato finely chopped
  • 1/4 cup capsicum / bell peppers chopped or diced
  • 2 tablespoons ghee or butter or oil
  • 2 nos green chilies chopped
  • 1 tablespoon ginger paste or crushed or sliced
  • 2 tablespoons chickpea flour (besan)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 cup water
  • salt as needed
  • 1/2 teaspoon kasuri methi roasted and crushed
  • 2 tablespoons yogurt whisked
  • 1/4 cup corainder leaves chopped

Instructions
 

Prepare Ingredients

  • Crumble the paneer and chop the onion, tomato, bell pepper, and green chilies finely.

Cooking

  • Heat ghee/oil/butter in a pan. Add finely chopped onions and sauté until golden brown.
    2 tablespoons ghee or butter or oil
  • Add ginger and green chilies and sauté for a minute until the raw smell disappears.
    1/2 cup onion, 2 nos green chilies, 1 tablespoon ginger
  • Next, add chickpea flour (besan) to the pan. Roast for 2 minutes.
    2 tablespoons chickpea flour (besan)
  • Add finely chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate.
    1/4 cup tomato
  • Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
    1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder
  • Pour in the water and mix everything well. Cook till it thickens.
    1/4 cup water
  • Toss in the finely chopped bell pepper and cook for a couple of minutes until it softens slightly.
    1/4 cup capsicum / bell peppers
  • Add the crumbled paneer and salt to the pan. Mix gently to coat the paneer with the spices.
    1 cup paneer, salt
  • Let it simmer for 5-7 minutes on low heat, allowing the flavors to meld.
  • Sprinkle kasuri methi, add whisked yogurt, and fresh coriander leaves.
    1/2 teaspoon kasuri methi, 1/4 cup corainder leaves, 2 tablespoons yogurt

Video

Notes

  • Use fresh and soft paneer for the best texture. You can make paneer at home or purchase it from a store.
  • Be cautious not to overcook the paneer. Overcooking can make it rubbery.
  • If you prefer a smoother texture, you can use the back of the spoon to lightly mash the paneer while cooking.
Keyword Indian Curry Recipe, Paneer Bhurji Recipe, Paneer Recipe, Vegetarian Curry Recipe

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