Paneer bhurji

Paneer Bhurji is a quick, comforting Indian dish made with soft crumbled paneer tossed in a fragrant mix of onions, tomatoes, and everyday spices. It comes together in minutes and delivers a burst of rich, savory flavors in every bite. It's perfect for busy days when you still want something homemade and delicious.

Course Main Course

Cuisine Indian, North Indian

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 318kcal

Author Vandana Chauhan

Equipment

1 large skillet or pan
1 Spatula
Knife and chopping board

Ingredients

2 cups crumbled or grated paneer around 250 grams of paneer
½ cup green peas
1 medium red onion finely chopped
1 large tomato finely chopped
2 large cloves of garlic minced
1 small piece of ginger grated
1-2 green chilies finely chopped
Chopped fresh cilantro for garnishing
½ teaspoon cumin seeds
½ tablespoon coriander powder
1 teaspoon kasoori methi
¼ teaspoon Kashmiri red chili powder
¼ teaspoon turmeric powder
¼ teaspoon ground black pepper adjust to taste
Salt to taste
1 tablespoon cooking oil choice
around ½ a cup of water

Instructions

Heat oil in a pan and add cumin seeds to it. Let the seeds splutter for a few seconds.
Add chopped onion and cook until it becomes translucent.
Add minced garlic and cook until the onion starts turning brown.
Add coriander powder, red chili powder, turmeric powder, and crushed kasoori methi. Saute for a few seconds.
Add tomato, green chilies, ginger, salt, and black pepper. Mix and cook until the tomatoes turn mushy.
Add green peas and water. Mix. Cover the pot and cook until the peas are cooked well.
Add crumbled paneer and mix. Cook for around 2 minutes then turn off the heat.
Garnish with chopped cilantro.

Video

Notes

Fresh homemade paneer will give you the best result but store-bought paneer can be used too.
If the store bought paneer doesn't feel soft, soak it in warm water for 10-15 minutes before using in the recipe. It will turn softer.
Store bought paneer comes in a block form. To crumble paneer, either grate the paneer block with a grater or crumble it using your hands or a fork.
Don't overcook paneer otherwise, it will turn rubbery.
If your bhurji has turned out dry, add some milk and cook for 2-3 minutes.
Cook the onion-tomato base well to get a deeper flavor. Don't undercook onion or tomatoes in Indian dishes.
Usually, in paneer bhurji vegetables like green peas, bell pepper, or spinach is added. But, if you want to add any other vegetable of choice, you can do that.
Add a teaspoon of tomato paste to get a richer tomato flavor.
More recipe tips, tricks, and variation suggestions are shared in the post above. Please follow them to make this recipe.

Nutrition