Paneer Bhurji is a flavorful Indian cottage cheese scramble made with onions, tomatoes, and aromatic spices. It’s quick, easy, and makes for a wholesome 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 call for an egg. However, paneer can be used in place of the egg to produce a dish with a similar texture and flavor. Hence, we bring you a delicious Paneer bhurji recipe to try at home.
Paneer bhurji is prepared with crumbled paneer cooked in a blend of aromatic Indian spices. This flavorful dish is commonly enjoyed for lunch or dinner with roti, but it also makes a delicious pairing with paratha or bread rolls. You can make it using either store-bought paneer or fresh homemade paneer for an even softer texture. You can also try my broccoli paneer bhurji.
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 Kadai, add oil. Once the oil (or ghee) is hot, add cumin seeds and let them splutter. Then add minced ginger, garlic, green chili, and saute for a few seconds.
Next, add onions and saute them till they are soft and translucent.
Then add the finely chopped tomatoes, 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 lime juice and garnish with coriander leaves, and switch off the flame.
Dry paneer bhurji recipe is ready and can be served with roti, naan, or rice.
Serving Suggestions
Serve paneer bhurji, with roti, plain paratha, or naan, 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 the store-bought.
- To make paneer bhurji softer and juicier, 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
Ingredients
- 1 tablespoon oil (or butter)
- ½ teaspoon cumin (jeera) seeds
- ½ teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 green chili finely chopped
- ½ cup onion finely chopped
- ½ cup tomato finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ - ½ teaspoon garam masala powder
- salt to taste
- 1 cup crumbled paneer (Indian cottage cheese) (appx 100 grams)
- 2 tablespoons chopped coriander leaves
- 1 tablespoon lime juice
Instructions
- In a kadai/pan, add oil. Once the oil is hot, add cumin seeds and let them splutter. Then add minced ginger, garlic, green chili, and saute for a few seconds.
- Add onions and saute till they are soft and translucent.
- Next, add the finely chopped tomatoes, turmeric powder, red chilli powder, garam masala, salt, and mix well. Cook until the tomatoes are soft and mushy.
- Then add crumbled paneer and cook for 1-2 minutes.
- Finally add lime juice and garnish with coriander leaves and switch off the flame.
- Paneer bhurji 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 the store brought.
- If you have leftover bhurji, you can use it as a filling for stuffed paratha, puff pastry, sandwich.
- To make paneer bhurji more soft and juicy add 2 tablespoons of milk at the end and cook for 1-2 minutes.
- To make street style or dhabha style paneer bhurji replace oil with butter, makes it richer.
- You can also add veggies like minced broccoli, bell pepper, mushrooms, or some chopped spinach or kale for extra nutrition.
- Vegans can follow the same recipe and replace paneer with extra firm tofu.
- 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