About Paneer Bhurji
Paneer is Indian Cottage Cheese and Bhurji means scrambled in Hindi. So as the name says, Paneer Bhurji is spiced scrambled paneer, cooked in North Indian Style. It is a dish where a spicy onion tomato masala is made first and then soft crumbled paneer is added to it. This is made much similar to the Egg Bhurji, which is also a popular street food served with Pav and goes by the name Bhurji Pav. You can also create a vegetarian version with this paneer bhurji. Simply serve it with butter toasted pav. Lately we have been loving this combo. Paneer Bhurji is one of those sides that is made very often at my home for our breakfast or lunch box. My kids love this stuffed in the palak paratha or even in rotis, wraps, kathi rolls and grilled paneer sandwiches. I always make paneer bhurji with fresh homemade paneer as the taste, texture & flavor is best with the homemade one. Most times store bought paneer really doesn’t taste that good to make paneer bhurji. So in this post I have also shared how to make paneer just enough for this paneer bhurji recipe. But if you prefer to use store bought, soak the crumbled paneer in some hot milk or water. This makes a huge difference to your dish.
Ingredients & Substitutes
Paneer is easily available in the Indian stores or make your own following my steps below. Substitute it with tofu for a vegan option or with soya granules for a vegetarian meat option. Onions & Tomatoes form the base of this dish. Apart from adding flavor and aroma they also add volume to the dish. Ginger Garlic Paste is simply crushed fresh ginger and garlic. If you do not have paste, you can grate them with a fine grater and use. Substitute it with ground dry ginger and garlic powder. More Paneer recipes,Palak paneerMatar paneerPaneer lababdar
How to Make Paneer Bhurji (Stepwise photos)
Preparation
Making paneer – Skip this section if you already have paneer.1. Bring milk to a boil in a pot. 2. Add lemon juice to the boiling milk and stir. You can also use vinegar. 3. When you see the milk begins to curdle. Switch off the stove and let it sit for 2 to 3 minutes. 4. Place a muslin or cheese cloth over a colander. Pour the curdled milk to the cloth. Rinse it well under running water. Bring all the edges together and squeeze the paneer to drain off excess whey. Make a knot and hang it for about 10 to 15 minutes until you prepare the onions and tomatoes. 5. We need moist paneer with no dripping whey from it.
Make Onion Tomato Masala
- Pour oil to a hot pan. Add cumin and allow to crackle.
- Transfer finely chopped onions and fry until they turn pink or golden.
- Then add ginger garlic paste and fry until the raw smell disappears.
- Add finely chopped tomatoes, turmeric and salt. Saute until the tomatoes turn mushy and soft. If needed you can cover and cook.
- Next add garam masala, red chili powder and kasuri methi. If using amchur add it now.
- Mix everything well and continue to cook till the mixture smells good. The raw smell of the masala has to go away. Optional Tip to make Bhurji Gravy: If you want to make Paneer Bhurji gravy simply cool this and blend to a paste with little water. Heat 1 tsp oil and add a bay leaf, 2 cardamoms and half teaspoon cumin. When they splutter, add the paste and pour ½ to ¾ cup water. Cook until you see traces of oil on top then proceed.
Make Paneer Bhurji
- If using capsicum or peas, add them at this stage and saute until soft. Add Crumbled paneer. Mix and stir well. Cook for just 2 to 3 minutes till the raw smell from paneer goes off. Do not over cook.
- Lastly add coriander leaves and lemon juice. Serve paneer bhurji with bread, roti or paratha.
Pro Tips
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Recipe Card
This Paneer Bhurji Recipe was first published in May 2015. Updated & republished in November 2022.
