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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Video Notes

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

Equipment

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

Method
 

Prepare Ingredients
  1. Crumble the paneer and chop the onion, tomato, bell pepper, and green chilies finely.
Cooking
  1. Heat ghee/oil/butter in a pan. Add finely chopped onions and sauté until golden brown.
    2 tablespoons ghee or butter or oil
  2. 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
  3. Next, add chickpea flour (besan) to the pan. Roast for 2 minutes.
    2 tablespoons chickpea flour (besan)
  4. Add finely chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate.
    1/4 cup tomato
  5. 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
  6. Pour in the water and mix everything well. Cook till it thickens.
    1/4 cup water
  7. Toss in the finely chopped bell pepper and cook for a couple of minutes until it softens slightly.
    1/4 cup capsicum / bell peppers
  8. Add the crumbled paneer and salt to the pan. Mix gently to coat the paneer with the spices.
    1 cup paneer, salt
  9. Let it simmer for 5-7 minutes on low heat, allowing the flavors to meld.
  10. 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.