Paneer Bhurji Recipe

For vegetarians or non-egg eaters, this easy and tasty paneer bhurji recipe is prepared similarly to egg bhurji or anda bhurji. This Indian paneer curry recipe is well-liked by all age groups and can be served for lunch or dinner with roti, naan, or chapathi.

Perhaps one of the simplest paneer recipes, but with an incredible flavour when served with Indian flat breads. Unlike other paneer gravy recipes, this one is dry, with scrambled paneer and no tomato or onion sauce.

While paneer bhurji is typically served with roti or chapathi, I save the leftovers for breakfast and snacks. This crumbled paneer recipe can also be served between two slices of bread with sliced tomatoes and onions. This is an excellent breakfast recipe, and I even grill it to make the grilled bhurji paneer sandwich. Additionally, leftover bhurji can be stuffed within a roti or chapathi to make a roll or paneer bhurji frankie. I make it my own by combining chopped carrots and onions with Maggie hot and sweet tomato ketchup.

In addition, some important tips and considerations should be made when preparing this dry paneer bhurji recipe. First and foremost, for this recipe, always use fresh and moist homemade paneer. This has two advantages: it can be easily crumbled and the bhurji will not be dry. Second, because preparing the bhurji should not take more than 10 minutes, it is always best to do so right before serving. Finally, to make it even spicier, combine 1 tsp pav bhaji masala with the other spices. I did not include it because I wanted to keep things simple, but you are welcome to do so.

AuthorManita

Yields3 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 2 tbsp oil
 1 tsp cumin seeds / jeera
 1 medium size onion ( finely chopped )
 1 tsp ginger garlic paste / adrak lahsun ka paste
 salt to taste
 1 green chill ( finely chopped )
 ½ tsp kashmiri red chilli powder / lal mirch powder
 1 medium size tomato ( finely chopped )
 ¼ tsp turmeric powder / haldi powder
 ½ tsp garam masala powder
 2 cups paneer / cottage cheese ( crumbled )
 1 tsp kasuri methi / dry fenugreek leaves ( crushed )
 2 tbsp coriander leaves ( finely chopped )

1

First, heat oil in a large kadai and sauté cumin seeds until aromatic.

2

Add onions, green chilies, and ginger-garlic paste to taste.

3

saute well till the onions turn slightly golden brown.

4

Now add the tomatoes and cook until they are soft and mushy.

5

1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric, 1/2 teaspoon garam masala powder, and salt to taste

6

For a minute, roast the spices on a low heat.

7

Lastly, gently fold in the crumbled paneer / cottage cheese.

8

Without mashing the paneer, gently combine all ingredients.

9

Cover and cook for 3 minutes, or until the paneer is thoroughly cooked. Overcooking paneer causes it to become hard and chewy.

10

Add crushed kasuri methi and coriander leaves as well.

11

Mix gently to ensure that everything is well combined.

12

Finally, serve paneer bhurji with chapathi or paratha while it's still hot.

Ingredients

 2 tbsp oil
 1 tsp cumin seeds / jeera
 1 medium size onion ( finely chopped )
 1 tsp ginger garlic paste / adrak lahsun ka paste
 salt to taste
 1 green chill ( finely chopped )
 ½ tsp kashmiri red chilli powder / lal mirch powder
 1 medium size tomato ( finely chopped )
 ¼ tsp turmeric powder / haldi powder
 ½ tsp garam masala powder
 2 cups paneer / cottage cheese ( crumbled )
 1 tsp kasuri methi / dry fenugreek leaves ( crushed )
 2 tbsp coriander leaves ( finely chopped )

Directions

1

First, heat oil in a large kadai and sauté cumin seeds until aromatic.

2

Add onions, green chilies, and ginger-garlic paste to taste.

3

saute well till the onions turn slightly golden brown.

4

Now add the tomatoes and cook until they are soft and mushy.

5

1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric, 1/2 teaspoon garam masala powder, and salt to taste

6

For a minute, roast the spices on a low heat.

7

Lastly, gently fold in the crumbled paneer / cottage cheese.

8

Without mashing the paneer, gently combine all ingredients.

9

Cover and cook for 3 minutes, or until the paneer is thoroughly cooked. Overcooking paneer causes it to become hard and chewy.

10

Add crushed kasuri methi and coriander leaves as well.

11

Mix gently to ensure that everything is well combined.

12

Finally, serve paneer bhurji with chapathi or paratha while it's still hot.

Paneer Bhurji Recipe

Observations:

  • To begin, use fresh homemade paneer for a more juicy and flavorful paneer bhurji.
  • To add more flavour, replace the chilli powder with pav bhaji masala.
  • To make the bhurji more colourful, add finely chopped capsicum.
  • Finally, paneer bhurji is delicious when served hot and slightly spicy.

Also Read: Veg Chowmein Recipe