Paneer Bhurji is a delicious Indian cottage cheese scramble made with crumbled paneer, onions, tomatoes, and aromatic spices. It's quick, easy, and makes for a wholesome, protein-rich Indian breakfast or side dish.
Bhurji recipes are widely popular, especially in Northern India, where they are a common sight at dhabas and roadside eateries. Unlike rich, slow-cooked Indian curries, this dish is quick to make, nutritious, and full of flavor.
Most bhurji recipes are made with egg, but did you know you can swap eggs for paneer? Crumbled paneer gives you similar texture and flavor while adding protein and a deliciously rich flavor. This easy Paneer Bhurji is a flavorful, satisfying dish that comes together quickly, perfect for breakfast, lunch, or a simple weeknight meal.
Paneer bhurji is made with crumbled or shredded fresh paneer cooked in aromatic Indian spices. Enjoy it with roti, paratha, or bread rolls for a quick and delicious meal. Use homemade paneer for a softer texture. You can also try my broccoli paneer bhurji and cottage cheese bhurji curry.
Paneer is a low-carb/Keto-friendly protein source. If you are on a Keto or Low-Carb Diet. Check out my Keto Indian food recipes Collection.
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How to Make Paneer Bhurji
In a pan, add oil (or ghee). Once the oil is hot, add cumin seeds and let them splutter. Next, add onions and saute them till they are soft and translucent.
Then add minced ginger and garlic, green chili, and saute for a few seconds until the raw smell disappears.
Then add the finely chopped tomatoes and spices like turmeric powder, red chili powder, garam masala, salt, and mix well. Cook until the tomatoes are soft and mushy.
Then add the crumbled paneer and cook for 1-2 minutes.
Finally, add crushed kasuri methi (dried fenugreek leaves), optional, and a squeeze of lime juice. Garnish with fresh coriander leaves, and switch off the flame.
Paneer bhurji recipe is ready and can be served with roti, naan, or rice.
Serving Suggestions
Serve paneer bhurji, with roti, plain paratha, or bread, along with kachumber salad and pickles on the side. You may also serve it with some steamed basmati rice and dal tadka.
If you have leftover bhurji, you can use it as a filling to make paneer bhurji sandwich, stuffed paratha, wraps, or puff pastry.
Expert Tips
- For best results, use homemade paneer since it will be softer than store-bought.
- To make softer paneer bhurji, add 2 tablespoons of milk at the end and cook for 1-2 minutes.
Variations
- Street-Style: To make street-style or dhaba-style paneer bhurji replace oil with butter, which makes it richer.
- Add Veggies: You can also add veggies like minced broccoli, bell pepper, mushrooms, or chopped spinach or kale for extra nutrition.
- Vegan Friendly: Vegans can follow the same recipe and replace paneer with extra-firm tofu to make tofu bhurji.
- Spice: Replace garam masala with pav bhaji masala to give it a twist.
Storage Suggestions
Dry Paneer Bhurji can be stored in an airtight container for about 2-3 days. But I highly recommend making it fresh and eating it on the same day. If you feel it is very dry the next day, add some milk and cook for 1-2 minutes, making it soft and juicy.
More Indian Paneer Recipes
Paneer Bhurji Recipe (Indian Scrambled Paneer)
Ingredients
- 1 tablespoon oil (or butter)
- ½ teaspoon cumin (jeera) seeds
- ½ cup onion finely chopped
- 2 teaspoons minced ginger and garlic
- 1 green chili finely chopped
- ½ cup tomatoes finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ - ½ teaspoon garam masala powder
- salt to taste
- 1 - 1.25 cups crumbled paneer (approximately 200 grams or 8 oz)
- 1 teaspoon kasuri methi (dried fenugreek leaves) optional but recommended
- 1 tablespoon lime juice
- 2 tablespoons coriander leaves finely chopped
Instructions
- In a pan, add oil (or ghee). Once the oil is hot, add cumin seeds and let them splutter. Next, add onions and saute them till they are soft and translucent.
- Then add minced ginger and garlic, green chili, and saute for a few seconds until the raw smell disappears.
- Then add the finely chopped tomatoes and spices like turmeric powder, red chili powder, garam masala, salt, and mix well. Cook until the tomatoes are soft and mushy.
- Then add the crumbled paneer and cook for 1-2 minutes.
- Finally, add crushed kasuri methi (dried fenugreek leaves), optional, and a squeeze of lime juice. Garnish with fresh coriander leaves, and switch off the flame.
- Paneer bhurji recipe is ready and can be served with roti, naan, or rice.
Notes
Tips & Variations
- For best results, use homemade paneer since it will be softer than store-bought.
- To make softer paneer bhurji, add 2 tablespoons of milk at the end and cook for 1-2 minutes.
- Street-Style: To make street-style or dhaba-style paneer bhurji replace oil with butter, which makes it richer.
- Add Veggies: You can also add veggies like minced broccoli, bell pepper, mushrooms, or chopped spinach or kale for extra nutrition.
- Vegan Friendly: Vegans can follow the same recipe and replace paneer with extra-firm tofu to make tofu bhurji.
- Spice: Replace garam masala with pav bhaji masala to give it a twist.
Nutrition
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Lata Bathija
With what can it be eaten
bhavana
Hi Lata..You can eat with keto naan or cauliflower rice...that recipe is for general audience.but bhurji is also applicatble for keto diet.Hope this helps