Warm, richly spiced, and built for a satisfying meal, paneer bhurji recipe | how to make dry paneer bhurji recipe is a vegetarian north indian curry made with oil, cumin seeds / jeera, and medium sized onion in about 25 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: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 3 Servings
- Category: curry
- Cuisine: north indian
Ingredients
- 2 tbsp oil
- 1 tsp cumin seeds / jeera
- 1 medium sized onion (finely chopped)
- salt to taste
- 1 green chilli (finely chopped)
- 1 tsp ginger-garlic paste / adrak lasun ka paste
- ½ tsp kashmiri red chilli powder / lal mirch powder
- 1 medium sized tomato (finely chopped)
- ¼ tsp turmeric / haldi
- ½ tsp garam masala powder
- 2 cup paneer / cottage cheese (crumbled)
- 1 tsp kasuri methi / dry fenugreek leaves (crushed)
- 2 tbsp coriander leaves (finely chopped)
Method
- firstly, in a large kadai heat oil and saute cumin seeds till they turn aromatic.
- further add onions, green chilli and ginger-garlic paste.
- saute well till the onions turn slightly golden brown.
- now add tomatoes and saute till they turn soft and mushy.
- additionally, add ½ tsp red chilli powder, ¼ tsp turmeric, ½ tsp garam masala powder and salt to taste.
- roast the spices on low flame for a minute.
- furthermore add crumbled paneer / cottage cheese and mix gently.
- mix gently without mashing out paneer.
- cover and simmer for 3 minutes till the paneer gets cooked well. do not over cook paneer, as they turn hard and chewy.
- also add crushed kasuri methi and coriander leaves.
- mix gently, making sure everything is combined well.
- finally, serve paneer bhurji hot with chapathi or paratha.
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.
