Paneer Bhurji is a popular North Indian side dish made with scrambled paneer or Indian cottage cheese. This is a very simple recipe for paneer bhurji quick to make and tastes so delicious. Learn to make perfect juicy, most Paneer Bhurji with the help of step by step pictures and video.
.Paneer Bhurji is very simple and easy to make takes just few minutes to put together. This is the easiest and quickest paneer bhurji recipe that I have tried hence sharing it here. There are no fancy ingredients in this recipe, just grab few available ingredients in your pantry and you are good to go to make easy paneer bhurji recipe.
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About Paneer Bhurji
‘Paneer’ is Indian cottage cheese and ‘Bhurji’ means scrambled so this dish is basically paneer scrambled and cooked along with onion, tomato, ginger garlic paste and spices. Paneer Bhurji tastes so delicious and can be used as a filling for sandwiches and wraps too. One important tip is to make the dish moist and not too dry.
Paneer Bhurji can be made in few ways but this recipe is quick to make. For vegan version you can replace paneer with tofu. This is one of the side dishes I often make to go with chapathi and pack it for kids lunchbox too. I make paneer bhurji with homemade paneer and it tastes so good as the texture of homemade paneer is so soft. This time I tried with store bought paneer, and still it tasted good.
Dry paneer bhurji is just the term used to differentiate between gravy and dry. Otherwise this dish should be moist and juicy which tastes the best. Paneer Bhurji goes well with with roti, phulka or even with jeera rice, pulao.
Paneer Bhurji Video
Paneer Bhurji Ingredients
- Paneer – Paneer is the star ingredient for this recipe. So use fresh soft paneer either homemade or store bought. That is the key to get moist juicy tasty paneer bhurji.
- Spices – Indian spice powders like turmeric, red chili powder and garam masala powder. Mostly I use homemade spice powders to get fresh flavors.
- Ginger garlic paste – I used homemade ginger garlic paste. If you do not have, crush ginger and garlic roughly using mortar and pestle and add it.
- Onion & tomato – Freshly cut onion and tomatoes are used for this recipe. Onion should be cut finely and sautéed till golden. Tomatoes can be roughly chopped and added, it should be sauteed until mushy and raw smell leaves.
- Garnish – Add coriander leaves and kasoori methi as garnish which enhances the flavor a lot.
- Cumin seeds – Cumin seeds is used for tempering.
- Oil – I have used cooking oil. You can replace it with butter or ghee too.
Similar Recipes
- Homemade paneer
- Paneer bhurji gravy
- Paneer makhani
- Paneer fry
- Matar paneer
- Chili paneer
- Paneer butter masala
How to make Paneer Bhurji Step by Step
1.Take 200 grams paneer, if store bought rinse it well and set aside. If using frozen thaw and use it. If refrigerated, keep it outside for a while then use it.
2.Crumble it well.
3.Heat 3 tablespoon oil in pan – add 1 teaspoon cumin seeds let it crackle.
4.Add 1 teaspoon ginger garlic paste, 1 medium sized onion finely chopped, required salt.
5.Saute until golden.
6.Add 2 medium sized tomatoes, roughly chopped.
7.Saute until raw smell leaves and is mushy.
8.Add 1/4 teaspoon turmeric powder, 1 teaspoon red chilli powder and 1 teaspoon garam masala powder. If you prefer you can add coriander powder too.
9.Saute for a minute.
10.Add crumbled paneer.
11.Mix it well. If you feel its too dry sprinkle little water, do not add more.
12.Cook covered for a minute.
13.Open then add 1 tablespoon coriander leaves and 1 teaspoon crushed kasoori methi.
14.Give a quick mix. Switch off.
Serve with onion rings and lemon. It goes well with chapathi or roti.
Expert Tips
- For best results use soft fresh paneer as its the key to get best juicy paneer bhurji. You can even soak in hot water for 10 minutes if taken from fridge.
- I have used regular cooking oil, but you can replace it with ghee or butter too.
- For vegan option replace paneer with tofu.
- This is medium spicy, add spice powders according to your taste. I did not use green chilies as it might come while eating which will be uncomfortable for the kids.
- Usually I add coriander powder, sometimes I skip still the taste would be great, there is not much of difference.
Serving and Storage
Paneer Bhurji can be enjoyed with bread or pav bun. It goes well with roti and rice too. Keeps well in fridge for 2 days.
FAQS
1.What can I serve paneer bhurji with?
You can serve paneer bhurji with bread, pav buns, roti, rice etc. You can also use this as a stuffing for sandwiches or wraps.
2.Can I use tomato puree?
Yes you can replace chopped tomatoes with fresh tomato puree.
3.What other vegetables can I add?
You can add carrot, peas, mushrooms along with paneer.
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📖 Recipe Card
Paneer Bhurji Recipe
Ingredients
- 200 gms paneer
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger garlic paste
- 1 medium sized onion finely chopped
- 2 small tomatoes roughly chopped
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- 1 teaspoon kasoori methi
- 1 tablespoon coriander leaves
- salt to taste
Instructions
- Take paneer, if store bought rinse it well and set aside. If using frozen thaw and use it.
- Crumble it well.
- Heat oil in pan – add jeera let it crackle.
- Add ginger garlic paste, onion finely chopped, required salt.
- Saute until golden.
- Add tomatoes, roughly chopped.
- Saute until raw smell leaves and is muchy.
- Add turmeric powder, red chilli powder and garam masala powder. If you prefer you can add coriander powder too.
- Saute for a minute.
- Add crumbled paneer.
- Mix well. If you feel its too dry sprinkle few drops of wter., do not add more.
- Cook covered for a minute.
- Open then add coriander leaves and kasoori methi.
- Give a quick mix. Switch off.
- Serve Paneer Bhurji with chapathi or roti.
Video
Notes
- For best results use soft fresh paneer as its the key to get best juicy paneer bhurji.
- I have used regular cooking oil, but you can replace it with ghee or butter too.
- For vegan option replace paneer with tofu.
- This is medium spicy, add spice powders according to your taste. I did not use green chillies as it might come while eating which will be uncomforatble for the kids.
- Usually I add coriander powder, sometimes I skip still the taste would be great, there is not much of difference.
Viji Senthil
Hi Sharmi,
Is there any pre-preparation method in cooking Tofu? Some videos shows that we have to press tofu to remove excess water. Is it needed in cooking Indian Tofu?
Sharmilee J
I dont think so…I use it as such.
Just rinse it if store bought tofu let it dry for a while then cut and use it.