Paneer Bhurji, a popular vegetarian dish in North Indian cuisine, is both delicious and nutritious. It's a quick and easy recipe that can be prepared in just 20 minutes, making it perfect for busy weeknights or when you're short on time. This flavorful dish is created by scrambling cottage cheese or paneer with a medley of vegetables and spices.
Jump to:
- Debjani's Note
- Watch how to make our favorite Restaurant-style Paneer Bhurji at home
- Ingredients
- How to cook Paneer Bhurji?
- Substitution and Variations
- Top tip
- Recipe Card
- Pairing Paneer Bhurji
- Related Recipes
- Frequently Asked Questions
- Easy Indian Vegetarian Recipes
- Food Safety
- Equipment and Storage
- Have you tried the North Indian Paneer Bhurji recipe from Debjanir Rannaghar!
- Here's the easy Paneer Bhurji Recipe Pin for your Pinterest Board!
Debjani's Note
Paneer Bhurji, a delicious vegetarian side dish, is a regular feature in my kitchen. It has been a go-to dish for me since my school days, when I was only permitted to cook simple meals occasionally. Nowadays, I often prepare it for a quick and easy dinner, saving leftovers in the fridge for the following day.
For breakfast, Mehebub utilizes the remaining bhurji to create mouthwatering sandwiches, which we mostly take to the office. Pasta loves it too and takes it with her to school as well. Over time, I have perfected the recipe by incorporating specific ingredients and implementing a handful of tips and tricks.
Watch how to make our favorite Restaurant-style Paneer Bhurji at home
Ingredients
This savory delight is crafted by blending cottage cheese or paneer with an assortment of vegetables and spices. The recipe for Paneer Bhurji calls for uncomplicated ingredients that are readily accessible, and the best part is that you don't have to adhere to any elaborate cooking techniques to enjoy this delightful and zesty scrambled paneer dish in the comfort of your own home. I am giving the list of ingredients below with variations as the recipe is quite flexible.
- Paneer
- Onion
- Garlic
- Capsicum
- Tomato
- Coriander Leaves
- Green Chilli
- Turmeric Powder
- Red Chili Powder
- Cumin Powder
- Garam Masala Powder
- Salt
- Cumin Seed
- Kasuri Methi
- Dry Red Chili
- Fresh Cream
- Ghee
- Oil
How to cook Paneer Bhurji?
Crumble the Paneer.
Chop Onion, Tomato, Capsicum, Garlic, Green Chillies, and Coriander leaves as shown. Check the recipe card for measurements.
Temper Oil with Cumin Seed, Dry Red Chillies, and Kasuri Methi. Check the Recipe card for details.
Fry the Onion on a high flame.
Add chopped Garlic as well as chopped Green Chillies and fry.
Add chopped tomatoes and cook for a while.
Now add chopped Capsicum.
Now add Turmeric Powder. Red Chili Powder, Cumin Powder, Garam Masala Powder and Salt. Cook for a while.
Add crumbled Paneer.
Mix and cook the paneer for a while.
Now add fresh Dhaniya aka Dhonepata aka Coriander leaves.
Fresh Cream is optional, but it makes paneer bhurji delicious, and a trick that the restaurants follow.
Incorporate Ghee for added flavor.
Lastly, add crumbled Kasuri Methi and give a generous mix. Paneer Bhurji is ready. For measurements and timings, check the recipe card and video.
Substitution and Variations
Paneer Bhurji offers a range of possibilities and choices depending on what ingredients you have or your personal preferences.
- Tofu - If you're not a fan of dairy, you can use tofu instead of paneer.
- Oil - In terms of oil, I usually go for regular vegetable oil, but you can also try butter, ghee, mustard oil, or even olive oil.
- Spicy - If you like your food on the spicier side, you can throw in some extra chili powder or green chilies.
- Sugar - While I personally do not add sugar, a small amount can be added to balance the flavors if desired.
- Bell Pepper - To make the Paneer Bhurji more visually appealing and kid-friendly, you can add colorful bell peppers and Capsicum, also known as Shimla Mirch.
- Cream - The inclusion of cream in the paneer bhurji brings about a delightful tenderness and enhances its flavor. By introducing cream, the scrambled paneer becomes infused with a pleasant moistness.
Top tip
To preserve its delightful consistency, it is best to prepare Paneer Bhurji just before serving, as this will prevent any moisture from compromising its texture. Every now and then, I use Paneer Bhurji as a stuffing for Parathas, Buns, and other mouthwatering treats.
Recipe Card
Paneer Bhurji Recipe
Ingredients
- 250 g Paneer
- 1 Onion
- 6 Garlic Pods
- 1 Capsicum
- 1 Tomato
- 50 g Coriander Leaves
- 4 Green Chilli
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Garam Masala Powder
- 1.5 teaspoon Salt
- 1 teaspoon Cumin Seed
- 1.5 tablespoon Kasuri Methi
- 2 Dry Red Chili
- 50 g Fresh Cream
- 1 teaspoon Ghee
- 2 tablespoon Refined Oil
Instructions
- Begin by crumbling a slab of fresh Paneer using your fingers.
- Proceed to roughly chop an Onion, followed by cutting a Capsicum into small cubes.
- Chop a Tomato and, if desired, Green Chillies as well.
- Mince the Garlic Pods and roughly chop Fresh Coriander leaves.
- Heat 2 tablespoon Oil in a pan, then proceed to temper the oil with 2 Red Chillies and 1 teaspoon Cumin Seed.
- Add 1 teaspoon Kasuri Methi to the tempering and mix.
- Next, add the chopped Onion and cook on a high flame for 1 minute.
- Reduce the flame and add the chopped Garlic and Green Chillies.
- Mix thoroughly and cook on a low flame for 1 minute.
- Add the chopped Tomatoes and cook for 1 more minute, followed by adding the chopped Capsicum and cooking for another minute.
- Ensure that the vegetables do not become soft.
- Gradually add the spices, starting with ½ teaspoon Turmeric Powder, ½ teaspoon Red Chili Powder, ½ teaspoon Cumin Powder, ½ teaspoon Garam Masala Powder, and 1.5 teaspoon Salt.
- After adding the spices, mix well and cook for 1 minute.
- Finally, add the crumbled Paneer and thoroughly mix it with the spices and vegetables.
- Cook for 2 minutes while continuously stirring, being careful not to overcook the Paneer.
- Combine finely chopped coriander leaves, also known as dhania or dhonepata, with the mixture.
- Next, incorporate 50ml of fresh cream and thoroughly mix.
- While the addition of cream is not mandatory, I highly recommend it as it will result in a soft and flavorful paneer bhurji.
- Add 1 teaspoon of ghee into the mixture and mix well.
- Finally, crumble and add 1 tablespoon of kasuri methi, then thoroughly combine.
- Turn off the heat and serve the hot paneer bhurji alongside roti, paratha, or any type of bread.
Video
Notes
Nutrition
Pairing Paneer Bhurji
Paneer Bhurji pairs perfectly with either Roti or Paratha, but it also lends itself to creating effortless sandwiches.
Related Recipes
Frequently Asked Questions
Making Paneer Bhurji doesn't require you to buy paneer; you can easily use homemade Fresh Paneer, Chenna, or Chana.
Making Paneer Bhurji doesn't require you to buy paneer; you can easily use homemade Fresh Paneer, Chenna, or Chana.
Paneer Bhurji is a delicious and nutritious vegetarian dish that is popular in North Indian cuisine. It is an easy-to-make recipe that can be prepared in just 20 minutes, making it a perfect dish for busy weeknights or when you are in a rush. The dish is made by scrambling cottage cheese or paneer with a variety of vegetables and spices, giving it a unique and flavorful taste. Not only is it easy to prepare, but it is also packed with nutrients, thanks to the protein and calcium content of paneer. This dish is an excellent way to incorporate vegetables into your diet, making it suitable for both children and adults.
Easy Indian Vegetarian Recipes
- Bedmi Poori Aur Aloo ki Sabzi
- Punjabi Kadhi (also known as Kadhi Pakoda)
- Sukhi Urad Dal
- Rajasthani Kadhi Pakoda
- Niramish Ghughni- Famous Bengali Vegetarian Recipe (Also known as Ghugni Chaat)
- Sada Aloor Dum (also known as White Dum Aloo Bengali style)
- Bengali Begun Basanti Recipe (no onion no garlic card-based Eggplant curry)
- Shukto a Bengali delicacy | Bengali Mix-veg Shukto Recipe
- Bengali Cholar Dal Recipe (Also known as Narkel Diye Cholar Daal)
Food Safety
Ensure that you select the finest paneer available. Verify the quality of the paneer before proceeding. The remaining steps are straightforward and adhere to basic kitchen cleanliness. Thoroughly clean both the vegetables and utensils. Take care to properly heat the oil and ensure that the food is adequately covered.
Equipment and Storage
Prepare the vegetables ahead of time. I usually slice the vegetables and store them in a zip-lock bag in the refrigerator, excluding the onion. Then, I cook the paneer bhurji for dinner using fresh ingredients. Afterward, I store any leftovers in an airtight container to use as a filling for sandwiches the following morning. I mostly use a hardy wok to make Paneer Bhurji.
Have you tried the North Indian Paneer Bhurji recipe from Debjanir Rannaghar!
I would love to see a picture if you are making the prawns following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. In addition, you can tag me at @foodofdebjani. On Thread, I am available as foodofdebjani!
Here's the easy Paneer Bhurji Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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