Paneer Bhurji Recipe (Indian Style Scrambled Cottage Cheese)

Name: Paneer Bhurji Recipe (Indian Scrambled Cottage Cheese)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoons ghee (you can also use oil or butter); 1 teaspoon cumin seeds; ¼ teaspoon asafetida (hing); 1 cup finely chopped red onions; 1 teaspoon finely chopped ginger; 1 teaspoon finely chopped garlic; ½ cup finely chopped tomatoes; ¼ cup chopped green bell pepper; 2 teaspoons finely chopped green chilies (adjust the amount as per your liking); 1 teaspoon coriander powder; ½ teaspoon turmeric powder; 2 teaspoons pav bhaji masala (I used Everest brand.); 1 teaspoon Kashmiri red chili powder; 1 and ½ cups crumbled paneer (homemade is best, but you can use store-bought paneer too); ½ teaspoon salt (or to taste); ½ teaspoon cumin powder; ½ teaspoon garam masala powder; 2 tablespoons freshly squeezed lime juice; 2 tablespoons chopped cilantro (fresh coriander leaves)

Paneer Bhurji is a quick North Indian stir-fry that crumbles fresh cottage cheese with sautéed onions, tomatoes, and aromatic spices, coming together in under 20 minutes with minimal equipment.

🌍Indian 🏷️Paneer bhurji

Paneer Bhurji Recipe (Indian Style Scrambled Cottage Cheese)

Total

20 min

Servings

4

Difficulty

Hard

Est. Cost

$34–$56

Recipe Source

View original recipe

From Whiskaffair

Ingredients

2 tablespoons ghee (you can also use oil or butter)

1 teaspoon cumin seeds

¼ teaspoon asafetida (hing)

1 cup finely chopped red onions

1 teaspoon finely chopped ginger

1 teaspoon finely chopped garlic

½ cup finely chopped tomatoes

¼ cup chopped green bell pepper

2 teaspoons finely chopped green chilies (adjust the amount as per your liking)

1 teaspoon coriander powder

½ teaspoon turmeric powder

2 teaspoons pav bhaji masala (I used Everest brand.)

1 teaspoon Kashmiri red chili powder

1 and ½ cups crumbled paneer (homemade is best, but you can use store-bought paneer too)

½ teaspoon salt (or to taste)

½ teaspoon cumin powder

½ teaspoon garam masala powder

2 tablespoons freshly squeezed lime juice

2 tablespoons chopped cilantro (fresh coriander leaves)

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Instructions

1
Heat ghee in a pan over medium-high heat.
2
Once the ghee is hot, add cumin seeds and asafetida. Let them crackle for 3-4 seconds.
3
Add onions, ginger, and garlic, and cook until the onions are slightly browned (8-10 minutes), stirring frequently.
4
Now, add tomatoes, green bell pepper, and green chilies, and cook for another minute. Stir frequently while cooking.
5
Next, add coriander powder, turmeric powder, pav bhaji masala, and Kashmiri red chili powder, and cook for 30-40 seconds.
6
Crumble the paneer and add it to the pan along with salt, cumin powder, garam masala powder, and lime juice, and mix well. Cook for 2-3 minutes.
7
Do not overcook otherwise the bhurji will turn dry.
8
Check for salt and add more if needed.
9
Garnish with chopped cilantro and serve hot.

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Tips & Notes

Pro tips

Crumble paneer into fine, even pieces by hand before cooking; uneven chunks will cook unevenly and affect texture.
Toast cumin seeds in ghee for 20–30 seconds until fragrant before adding other ingredients to build flavor depth.
Don't overcook the paneer once added; 3–5 minutes is enough to warm it through and lightly crisp the edges without drying it out.
Finely chop all aromatics (onion, ginger, garlic, chilies) to ensure they cook evenly and distribute throughout the dish.

Substitutions

ghee → neutral oil, vegetable oil, or butter (no change needed)
green bell pepper → any color bell pepper or omit entirely (optional ingredient)
green chilies → serrano peppers, jalapeños, or reduce to ⅛ teaspoon red chili powder for heat
coriander powder → ¼ teaspoon garam masala or ¼ teaspoon dried coriander leaves

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat with a splash of water or ghee.

Common Questions

Can I make paneer bhurji ahead of time?

Paneer bhurji is best served fresh, but leftovers can be refrigerated for up to 2 days and reheated gently on low heat. It may lose some texture on reheating.

What type of paneer works best for paneer bhurji?

Use firm, fresh paneer that crumbles easily. Avoid very soft paneer, which will turn mushy; avoid hard paneer, which won't break into fine pieces.

Can I use oil instead of ghee?

Yes. Neutral oil, vegetable oil, or butter are direct substitutes for ghee and will work equally well in paneer bhurji.

How do I know when paneer bhurji is done?

Cook until the paneer pieces are golden and slightly crispy at the edges (3–5 minutes after adding paneer), and the onions and tomatoes are soft and well-blended.