One of my favorite easy paneer recipe, paneer ki bhurji.
- Quick and satisfying dish
- Can be made vegan with crumbled tofu
Homemade paneer bhurji is the vegetarian version of Egg Bhurji recipes (anda bhurji). Bhurji means scrambled so it is similar to scrambled eggs, but scrambled paneer and Indian style! It is a popular North Indian dish.
Best part is it has a balance of protein from paneer with capsicum, tomatoes and good for you spices.
It tastes great on toast for breakfast or as a sandwich for lunch. For dinner main dish or lunch you could also serve this with Indian breads such as roti, parantha or as a bhurji Kathi roll. It can be also served as a side dish and I think it tastes great with some veggies. It is super versatile and great for when you are stuck on what to make. Indian dishes
- Crumbled paneer
- Fresh ingredients: Tomatoes, onion (I like red onions), garlic, green chillies
- Spices: Cumin seeds, turmeric, salt, red chilli powder, garam masala powder, cumin/coriander and kasuri methi
- Neutral oil: this is used to temper spice at the beginning of the recipe
- Optional: Chop and top the bhurji with fresh coriander leaves
Making Dry Paneer Bhurji
This recipe could not be any easier!
- Heat oil on medium heat and add cumin seeds
- Add in onion, green chillies, garlic cloves and tomatoes.
- Once tomatoes begin to soften, add in crumbled paneer and spices.
- Mix and cook for a short time and you are ready to eat!
Important Tip: Mise en place always makes cooking easier. This means just have everything chopped and measured out ahead of time. It makes the cooking process even quicker for already easy recipes.
What type of paneer should I use?
- Fresh Homemade Paneer (Indian Cheese)
- Fresh paneer can’t be beat and to make paneer you just need curdled milk using an acid. Post coming soon and will be linked here.
- Store bought paneer
- This works too, but sometimes it is hardened so it is not as easy to crumble. To soften store bought paneer, just soak the paneer in hot water for about 15 minutes.
- Vegetables: Mix up the veggies! I like to use veggies that I need to use up in here. As long as they are chopped small, just about any works. Green bell pepper is a frequently used one. Add spinach for palak paneer bhurji!
- Spices: Change up the usual ground Indian spices Adding in a spoon of pav bhaji masala is a great way to change up the taste.
- Cheese: Add in a sprinkle of melty cheese like cheddar cheese or pepper jack.
- Zing: Give it a small teaspoon of lemon juice for added tang.
- Layer it on bread: Use bread slices / bread rolls toasted with chutney for an on the go meal. Drizzle some hot sauce on top!
- For kids: Reduce the amount of red chili powder.
- Jain friendly: You can make the paneer bhurji without onion and garlic if you prefer
Try It? Leave A Review, Love To Hear Feedback! Or Tag Me On Instagram @some_indian_girl
- 1 pan I use non-stick
- Mixing spoon
- 1 tbsp oil
- ½ tsp cumin seeds
- ½ medium onion 70g
- 1 green chilli chopped
- 2-3 cloves garlic
- ½ cup tomato 1 roma tomato, 70g
- 2 cups paneer (crumbled) 228g paneer, 8oz
- ¼ tsp turmeric
- 1 tsp cumin coriander blend dhana jeeru
- ½ tsp garam masala
- 1 tsp kasuri methi
- ½ tsp salt
- ¼ tsp red chilli powder lal mirch
- Heat oil in a pan. Add cumin seeds and let sizzle.
- Add onion and green chillies to pan. Cook about 3 mintues until onions start to become translucent.
- Add in chopped garlic. Mix and let cook 1 minute.
- Add in tomatoes. Mix well and cook 1 minute.
- Add in paneer and spices. Mix well and cook 2 minutes.
- Serve paneer bhurji. Optionally top with chopped coriander.