Warm, richly spiced, and built for a satisfying meal, Paneer Bhurji is a vegetarian Indian main course made with oil, cumin (jeera) seeds, and minced garlic in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 tablespoon oil ((or butter))
  • 1/2 teaspoon cumin (jeera) seeds
  • 1/2 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 green chili (finely chopped)
  • 1/2 cup onion (finely chopped)
  • 1/2 cup tomato (finely chopped)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1/4 - 1/2 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

Method

  1. 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.
  2. Add onions and saute till they are soft and translucent.
  3. 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.
  4. Then add crumbled paneer and cook for 1-2 minutes.
  5. Finally add lime juice and garnish with coriander leaves and switch off the flame.
  6. Paneer bhurji is ready and can be served with roti, naan, or rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.