Paneer Burji – Indian Scrambled Paneer | CookOS

Paneer Burji

Name: Paneer Burji – Indian Scrambled Paneer
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gms Paneer (crumbled (refer notes)); 1 medium Onion (chopped); 1/2 - 1 tsp, each Finely chopped ginger & garlic; 1-2 Green chilli (slit lengthwise); 1 - 1.5 tsp Kashmiri chilli powder; 1/2 tsp Turmeric powder; A pinch Cumin powder; 1 small - medium Tomato (chopped); 1-2 tbsp Chopped coriander leaves; 1-2 tsp Ghee; 1 tbsp Oil (I used coconut oil); Salt

Paneer Burji is a soft, spiced scrambled paneer dish cooked with tomatoes, onions, and aromatic spices. It's a protein-rich Indian breakfast that comes together in under 15 minutes.

🌍Indian 🌍Indian Street Food 🌍North Indian 🏷️Easy veg recipes 🏷️Easy paneer recipes 🏷️Quick veg recipes Easy veg sides

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Total

Servings

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Mariasmenu · by Maria Jose Martin

Ingredients

200 gms Paneer (crumbled (refer notes))
1 medium Onion (chopped)
1/2 - 1 tsp, each Finely chopped ginger & garlic
1-2 Green chilli (slit lengthwise)
1 - 1.5 tsp Kashmiri chilli powder
1/2 tsp Turmeric powder
A pinch Cumin powder
1 small - medium Tomato (chopped)
1-2 tbsp Chopped coriander leaves
1-2 tsp Ghee
1 tbsp Oil (I used coconut oil)
Salt

12 Ingredients

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Instructions

1
Heat oil in a wide pan. Add chopped onion and cook till it caramelises.
2
Add chopped ginger & garlic and green chilli. Cook for 2-3 mins or till the raw smell goes.
3
Add chopped tomato, salt and cook till it becomes soft.
4
Add turmeric, chilli and cumin powder. Cook for 2-3 mins or till the oil starts appearing. Add 1 tbsp of hot water to bring everything together.
5
Add crumbled paneer and half of chopped coriander leaves. Mix until the paneer is incorporated well with the masala.
6
Drizzle the ghee and increase the heat to high. Cook for 1-2 mins, until it's almost dried and bits of paneer is caramelised. Remove from fire.
7
Sprinkle the rest of the chopped coriander leaves and serve with rice or roti.

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Tips & Notes

Pro tips

Crumble the paneer by hand into small, uneven pieces rather than cutting into uniform cubes—this creates the signature soft, scrambled texture.
Add tomatoes only after the onions, ginger, and garlic are softened; this prevents excess moisture from making the dish watery.
Cook on medium heat and stir gently every 1–2 minutes to avoid breaking the paneer into dust while allowing it to absorb the spices.
Finish with fresh coriander and a tsp of ghee just before serving to brighten flavor and prevent the paneer from drying out.

Substitutions

Kashmiri chilli powder → Paprika or red chilli powder (adjust quantity; paprika is milder)
Ghee → Neutral oil or butter (ghee adds richness; oil will reduce depth)
Paneer → Firm tofu (press well first; texture will be less creamy but equally soft)