Paneer Bhurji

Name: Paneer Bhurji Recipe (Scrambled Paneer)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 360 grams paneer (crumbled, see notes); 1-2 tablespoons oil; 1-2 tablespoons butter; 1 teaspoon cumin seeds; 1 medium red onion (finely chopped (approx 1 cup chopped)); 1-2 green chillies (finely chopped, adjust to taste); 1 tablespoon garlic (minced); 1 tablespoon ginger (minced); ½ green bell pepper (chopped); 2 medium tomatoes (finely chopped, (approx 1 cup chopped)); ¼ teaspoon turmeric powder; 1 teaspoon Kashmiri red chilli powder (adjust to taste); 1 teaspoon coriander powder; ½ teaspoon garam masala; 1 teaspoon salt (adjust to taste); 1 tablespoon kasuri methi; 1-2 tablespoons lemon juice (adjust to taste); ¼ cup cilantro leaves (finely chopped)

Paneer Bhurji is a creamy scrambled paneer dish with sautéed onions, tomatoes, and bell peppers, ready in under 20 minutes. It's a versatile North Indian vegetarian side that works for breakfast with bread or dinner with flatbreads.

🌍Indian 🥗Vegetarian 🏷️How to make bhurji 🏷️Paneer bhurji recipe 🏷️Scrambled paneer

Total

20 min

Servings

4

Difficulty

Hard

Est. Cost

$32–$53

Recipe Source

View original recipe

From Shwetainthekitchen

Ingredients

360 grams paneer (crumbled, see notes)
1-2 tablespoons oil
1-2 tablespoons butter
1 teaspoon cumin seeds
1 medium red onion (finely chopped (approx 1 cup chopped))
1-2 green chillies (finely chopped, adjust to taste)
1 tablespoon garlic (minced)
1 tablespoon ginger (minced)
½ green bell pepper (chopped)
2 medium tomatoes (finely chopped, (approx 1 cup chopped))
¼ teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder (adjust to taste)
1 teaspoon coriander powder
½ teaspoon garam masala
1 teaspoon salt (adjust to taste)
1 tablespoon kasuri methi
1-2 tablespoons lemon juice (adjust to taste)
¼ cup cilantro leaves (finely chopped)

Instructions

1
If using store-bought paneer, soak it in a bowl of hot water for 20-30 mins or until soft then crumble it and keep aside. Similarly, first, thaw frozen paneer to room temperature before soaking or increase the soaking time.
2
In a pan, heat oil and butter. Once hot and butter has melted add the cumin seeds and allow them to sizzle.
3
Then add onions and saute till translucent (do not brown the onions).
4
Stir in the green chilies, ginger, and garlic. Cook till the raw garlic smell goes away.
5
Add the tomatoes and cook for 1-2 minutes. Then add the bell pepper and cook till the tomatoes are soft.
6
Stir in the spices - turmeric, red chili powder, coriander powder, garam masala, salt, and saute for another minute or two.
7
Add in the crumbled paneer, mix well and cook on low heat for 1-2 minutes.
8
Crush Kasuri Methi between your palms and add along with lemon juice, and cilantro. Mix well. Spicy and easy Paneer Bhurji is ready!

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Tips & Notes

Pro tips

Crumble paneer by hand into small, uneven pieces—grating makes it too fine and grainy when cooked.
Cook on medium heat and stir frequently to avoid browning the paneer; it should stay creamy and light.
Add tomatoes only after onions and peppers soften to prevent excess liquid and sogginess.
Finish with a knob of butter just before serving to restore richness and creamy texture.

Substitutions

Paneer → Crumbled firm tofu (press first; vegan option)
Red onion → Yellow onion (slightly less sweetness)
Green chillies → Red chillies or ½ teaspoon chilli powder (adjust for heat)
Butter → Ghee (more authentic flavor) or additional oil (dairy-free)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of butter or water; avoid high heat to prevent drying.

Common Questions

Can I make paneer bhurji ahead of time?

Paneer bhurji is best served fresh, but you can prep ingredients in advance. Reheat gently on low heat with a splash of butter to restore creaminess, as paneer can dry out if overheated.

How do I get soft, creamy paneer in bhurji?

Crumble paneer into small pieces by hand rather than grating. Cook on medium heat and avoid overcooking—remove from heat when paneer is just warmed through, about 5-7 minutes of cooking.