Paneer Bhurji

5 from 1 vote

Dry Paneer Bhurji recipe is an Indian cottage cheese scramble made with onion, tomato and spices for an easy to make Indian breakfast.

Course Main Course

Cuisine Indian

Keyword keto paneer bhurji, paneer bhurji

Diet Gluten-Free, Keto, Low Carb, Vegetarian

Method Stovetop

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 205kcal

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.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.