Broccoli Paneer Bhurji is a quick, easy, healthy Indian stir fry recipe made with broccoli, paneer, and a few Indian spices. It is a kids friendly recipe and can be packed in a lunchbox with roti or paratha. Broccoli Paneer Bhurji is Keto, Low Carb, and Gluten-free.
Bhurji means scrambled or crumbled in English. So, in the traditional paneer bhurji recipe, fresh homemade paneer is crumbled or grated. I have added minced broccoli to this recipe to increase its nutritional value. This recipe takes less than 20 minutes to prepare and is a great option for breakfast, lunch, or dinner.
Similarly, I also make Paneer bhurji and Tofu bhurji at home since paneer and tofu are a good source of protein for vegetarians and are so delicious.
If you are on a Keto or Low Carb Diet, then check out my Keto Indian Food Recipes collection.
Why You'll Love this Broccoli Paneer Stir Fry
- Ready in under 20 minutes
- Healthy, quick, and easy to prepare
- It can be served as a side dish with roti, rice, and dal.
- Vegan, gluten-free, low-carb, keto-friendly recipe
Ingredients for Broccoli Paneer Bhurji Recipe
- Paneer: Homemade fresh paneer works best. So you just have to curdle the milk using an acid like lime juice or vinegar and drain the whey. No need to press it. However, if you don't have time, you can easily find paneer at nearby Indian grocery stores.
- Broccoli: I have used fresh organic broccoli. I have finely minced it. Frozen or steamed broccoli would also work well.
- Onion & Tomato: finely chopped.
- Ginger and garlic: Freshly minced ginger and garlic give the best flavor.
- Spices: I used cumin seeds, turmeric, red chili powder, and garam masala.
- Oil: I prefer to use olive oil for cooking.
- Lemon juice: Freshly squeezed lime/lemon juice adds a bright & tangy flavor.
- Coriander leaves (cilantro): for garnish.
How to Make Broccoli Paneer Bhurji Recipe
Heat oil in a pan. Once the oil is hot, add the cumin (jeera) seeds and let them splutter.
Next, add the ginger-garlic paste, green chilies, and fry for a minute.
Add the onions and saute them till they are soft and transparent.
Next, add the finely chopped tomatoes, salt, turmeric powder, red chili powder, and garam masala and mix well. Cook until tomatoes are soft and mushy.
Add the chopped broccoli and cook covered for 1-2 minutes till they are tender.
Then add crumbled paneer and cook for 1-2 minutes.
Finally, add lime juice, garnish coriander leaves, and switch off the flame.
The Broccoli Paneer bhurji recipe is ready and can be served with roti, naan, and rice.
Serving Suggestions
Serve Indian-style paneer broccoli scramble as a side dish with roti or paratha.
It can also be paired with lentils like dal tadka, masoor dal, basmati rice, or quinoa. You can also use this as a filling for stuffed paratha and sandwiches.
Storage Suggestions
Dry Paneer broccoli bhurji can be stored in an airtight container for about two days.
If you feel it's dry the next day, add some milk and reheat it in a microwave or stovetop pan for 1-2 minutes.
Tips & Variations
- Using homemade paneer will give you the best results since it will be softer than store-bought paneer.
- If you have leftover bhurji, you can also use it as a filling for stuffed paratha, puff pastry, sandwich, or wraps.
- You can replace broccoli with either spinach or kale or just make simple paneer bhurji.
- Vegans can follow the same recipe and replace paneer with extra-firm tofu.
More Broccoli Recipes
- Broccoli Soup
- Steamed Broccoli
- Potato Broccoli Sabzi
- Broccoli Besan Stir Fry
- Broccoli Stir Fry
- Broccoli Raita
- Paneer Broccoli Paratha
More Paneer Recipes
- Paneer Biryani
- Paneer Tikka
- Paneer Butter Masala
- Paneer Jalfrezi
- Palak Paneer Paratha
- Air Fryer Paneer Popcorn
- Paneer Bhurji Sandwich
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Broccoli Paneer Bhurji
Ingredients
Measuring cup used 1 cup = 250ml
- 1 cup crumbled paneer (cottage cheese) (100 grams)
- 1 cup broccoli finely chopped
- 1 medium onion finely chopped
- 1 large tomato finely chopped
- 1 green chili finely chopped
- 1 teaspoon ginger garlic paste or minced
- ½ teaspoon cumin seeds (jeera)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon garam masala
- salt to taste
- 2 tablespoon cilantro (coriander leaves)
- 1 tablespoon lemon juice
- 1.5 tablespoon oil
Instructions
- Heat oil in a pan. Once the oil is hot, add the cumin (jeera) seeds and let them splutter.
- Next, add the ginger-garlic paste, green chilies, and fry for a minute.Add the onions and saute till they are soft and transparent.
- Next, add the finely chopped tomatoes, salt, turmeric powder, red chili powder, and garam masala and mix well. Cook until tomatoes are soft and mushy.
- Add the chopped broccoli and cook covered for 1-2 minutes till they are tender.
- Then add crumbled paneer and cook for 1-2 minutes.
- Finally, add lime juice and garnish with coriander leaves and switch off the flame.
- Broccoli Paneer bhurji is ready and can be served with roti, naan, rice.
Notes
Tips & Variations
- Using homemade paneer will give you the best results since it will be softer than the store-bought paneer.
- If you have leftover bhurji, you can also use it as a filling for stuffed paratha, puff pastry, sandwich.
- You can replace broccoli with either spinach or kale or just make simple paneer bhurji.
- Vegans can follow the same recipe and replace paneer with extra-firm tofu.
- Replace pav bhaji masala with garam masala to give it a twist.
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