Paneer Bhurji is a vegetarian dish made with scrambled paneer (Indian cottage cheese) onions, tomatoes and spices. It goes well with flatbreads like paratha and is also great on a toast for quick breakfast.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Sides
  • Cuisine: Indian

Ingredients

  • 250 grams paneer (crumbled, around 2 cups crumbled paneer)
  • 1 inch ginger (crushed using a mortar-pestle)
  • 4-5 large garlic cloves (crushed using a mortar-pestle)
  • 1-2 green chilies (crushed using a mortar-pestle)
  • 1 tablespoon vegetable oil (15 ml)
  • 1 tablespoon ghee (15 ml)
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon hing (asafoetida)
  • 1 medium red onion (chopped)
  • 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)
  • 2 tablespoons cilantro (chopped)
  • lemon juice

Method

  1. Start by crumbing the paneer with your hands and then set it aside. Also crush the ginger, garlic and chilies using a mortar and pestle and set aside.
  2. Put a pan on medium heat and add the oil and ghee to it. Add the cumin seeds and fennel seeds and let them sizzle and then add the hing and stir.
  3. Now, add the chopped onion, along with crushed green chilies, ginger and garlic. Stir and cook for 5 minutes until it turns light golden brown in color.
  4. Add the chopped tomatoes and cook for 3 minutes until softened.
  5. Now, add all the spices- coriander powder, pav bhaji masala, turmeric and red chili powder. Also add the salt, mix and cook the spices for 30 seconds.
  6. Add the crumbled paneer and mix until the paneer is mixed well with rest of the masala. Cook the paneer for 2 to 3 minutes only. Do not overcook else it will become rubbery and chewy.
  7. Add in freshly chopped cilantro and squeeze in some fresh lemon juice and serve paneer bhurji with paratha or on a toast!

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.