Paneer Bhurji Recipe (Indian Scrambled Paneer)

5 from 1 vote

Paneer Bhurji is a delicious Indian cottage cheese scramble made with crumbled paneer, onions, tomatoes, and aromatic spices.

Course Main Course

Cuisine Indian

Keyword indian scrambled paneer, 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 283kcal

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.

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.

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