Paneer Bhurji

Paneer Bhurji – scrambled Indian cottage cheese with onion, tomatoes and spices!

This is an easy and quick recipe that gets done in less than 30 minutes.

Paneer bhurji pairs well with flat breads like roti and paratha.

paneer bhurji served in a small pink pan and garnished with cilantro and lemon wedge

Paneer is an integral part of Indian cuisine. We cook it in so many ways.

One of the easiest ways you can cook it is in form of paneer bhurji.

This is actually one of the first paneer dishes that I learnt to cook, just because it was so simple.

Bhurji means scrambled so here the paneer is crumbled and then cooked with onion, tomato and spices.

This dish comes together rather quickly and tastes great with roti or paratha or with toast.

This Paneer Bhurji

✓ is a great way to add protein to your diet (especially if you are a vegetarian)

✓ gets done in less than 30 minutes

✓ is wonderfully spiced and pairs well with any flatbread

I always try to make my paneer bhurji using fresh homemade paneer.

The taste is so much better. This is not to say that you cannot make paneer bhurji using store bought paneer, of course you can.

But if possible do try to make it with fresh paneer.

Once you have the paneer ready, this dish gets done in 15 minutes. Don’t we all love easy recipes like this?

paneer bhurji served in a white bowl

I don’t add a ton of spices here, just some coriander, turmeric and chili powder.

However, there’s one spice which I love using in my paneer bhurji and it is the pav bhaji masala.

Pav bhaji masala is a mix of spices used in making pav bhaji. You can use your favorite brand or find a recipe to make it at home here.

It’s not something that is traditionally used, but I love the flavor it gives to the bhurji.

If you don’t have it, don’t worry, you can use garam masala in place.

My mom would sometimes also add green peas to it. Sarvesh however is not a fan of peas in his paneer bhurji.

So, I usually avoid it. But it’s a good addition in my opinion.

Serving Suggestions for Paneer Bhurji

Personally, I love to eat it with plain paratha.

It think it makes the best combination. However, you can also eat it with roti.

Another great way to eat it is to on top of a toast. Makes a very filling and nutritious breakfast or lunch.

You can even pair it with avocados or a side of salad for a healthy lunch (minus the carbs!).

paneer bhurji served along side 3 plain parathas and sliced onions

Method

Crumble the paneer and set it aside. Also crush the green chili, ginger and garlic using mortar and pestle and set it aside.

1- Heat oil and ghee in a pan on medium heat. Then add the cumin seeds and fennel seeds and let them sizzle for few seconds.

2- Then add the hing and stir.

3- Add the chopped onion, along with crushed green chilies, ginger and garlic and stir.

4- Cook for 5 minutes until light browned. You can add a pinch of salt here so that onions cook faster.

step by step pictures of making paneer bhurji

5- Add the chopped tomatoes (I de-seed them, optional) and cook for 3 minutes until softened.

6- Then add coriander powder, pav bhaji masala, turmeric and red chili powder (I usually just use Kashmiri red chili powder which isn’t spicy). Add salt and mix and cook the spices for 30 seconds.

7- Then add the crumbled paneer and mix everything together .

8- Cook the paneer for 2 to 3 minutes. Do not over-cook else it will become rubbery and chewy. Add in the cilantro.

step by step pictures of making paneer bhurji

Squeeze in some fresh lemon juice and serve paneer bhurji with paratha or on a toast!

You can also sprinkle some garam masala or pav bhaji masala on top before serving.

If you’ve tried this Paneer Bhurji Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

This post has been updated from the recipe archives, first published in 2016.

Paneer Bhurji

Spicy scrambled Indian cottage cheese (paneer) with onion, tomatoes and spices. Tastes great with flatbread or on toast! 

paneer bhurji served in a small pink pan and garnished with cilantro and lemon wedge
Course Sides
Cuisine Indian
Keyword paneer bhurji
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 278 kcal
Author: Manali
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon ghee
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon hing, asafoetida
  • 1 medium red onion, chopped
  • 1-2 green chilies, crushed using a mortar-pestle
  • 1 inch ginger, crushed using a mortar-pestle
  • 4-5 large garlic cloves, crushed using a mortar-pestle
  • 2 medium tomatoes, de-seeded & chopped
  • 1 teaspoon coriander powder
  • 3/4 teaspoon pav bhaji masala
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder, or to taste (I usually just use kashmiri red chili powder)
  • 3/4 teaspoon salt, or to taste
  • 250 grams paneer, crumbled, around 2 cups crumbled paneer
  • 2 tablespoons cilantro, chopped
  • lemon juice

Instructions

  1. Crumble the paneer and set it aside. Also crush the green chili, ginger and garlic using mortar and pestle and set it aside.

  2. Heat oil and ghee in a pan on medium heat. Then add the cumin seeds and fennel seeds and let them sizzle for few seconds.

  3. Then add the hing and stir. Add the chopped onion, along with crushed green chilies, ginger and garlic and stir. Cook for 5 minutes until light browned. You can add a pinch of salt here so that onions cook faster.

  4. Add the chopped tomatoes (I de-seed them, optional) and cook for 3 minutes until softened.

  5. Then add coriander powder, pav bhaji masala, turmeric and red chili powder (I usually just use Kashmiri red chili powder which isn't spicy). Add salt and mix and cook the spices for 30 seconds.

  6. Then add the crumbled paneer and mix everything together. Cook the paneer for 2 to 3 minutes. Do not over-cook else it will become rubbery and chewy. Add in the cilantro.

  7. Squeeze in some fresh lemon juice and serve paneer bhurji with paratha or on a toast! You can also sprinkle some garam masala or pav bhaji masala on top before serving.

Recipe Notes

  1. Do not over-cook the paneer, it will become rubbery and chewy.
  2. Use fresh homemade paneer for best results.
Nutrition Facts
Paneer Bhurji
Amount Per Serving
Calories 278 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 50mg 17%
Sodium 496mg 21%
Potassium 197mg 6%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 10g 20%
Vitamin A 11.3%
Vitamin C 15.5%
Calcium 31.8%
Iron 2.7%
* Percent Daily Values are based on a 2000 calorie diet.

14 thoughts on “Paneer Bhurji

  1. The 4th of July always feels like the halfway point of summer, so I wish I could just slow down time! Sounds like you will have a nice weekend with your parent. This dish looks beautiful! Sounds like great comfort food!

  2. We don’t have any big plans either, there’s really nothing better than just relaxing in my opinion! This paneer looks like a perfect way to relax too, I could easily eat that entire dish. Hope you have a great time with your parents, Manali!

  3. This sounds like a super easy comfort food, Manali! Yum! As far as the long weekend, I think we’re gonna invite some friends over and have a party in the backyard. Hopefully the weather stays good! 🙂

  4. I can’t believe it is almost July! Where has the year gone? This dish looks delicious! Have a great 4th of July with your parents Manali!

  5. This looks amazing, Manali! So comforting too! We don’t have many plans either…maybe grilling out on the 4th, but just enjoying the long, hopefully lazy, weekend!

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