Paneer bhurji is a comforting Indian dish made with crumbled paneer cooked with onion, tomato and spices. It comes together quickly and works for breakfast, lunch or dinner with roti, paratha or toast.
Recipe at a Glance
- Prep: 10 minutes
- Cook: 15 minutes
- Serves: 2–3
Ingredients
- 250 g paneer, crumbled
- 1 tbsp oil or ghee
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 green chilli, finely chopped (optional)
- ½ tsp cumin seeds
- ¼ tsp turmeric
- ½ tsp coriander powder
- ¼ tsp garam masala
- Salt to taste
- 2 tbsp chopped coriander leaves
- 1–3 tbsp water, as needed
How to Make Paneer Bhurji
- Crumble the paneer with clean hands or a fork and set aside.
- Heat oil or ghee in a pan. Add cumin seeds and let them sizzle briefly.
- Add onion and green chilli. Cook for 3–4 minutes until the onion softens.
- Add tomato, turmeric, coriander powder and salt. Cook until the tomato becomes soft and the masala thickens.
- Stir in the crumbled paneer and garam masala. Cook gently for 3–4 minutes. Add a splash of water if it looks dry.
- Finish with chopped coriander and serve warm.
Tips for Better Bhurji
- Use fresh paneer for a soft texture.
- Do not cook the paneer for too long or it may become dry.
- For extra vegetables, add finely chopped capsicum or peas with the onion.
- Adjust chilli to suit your taste.
What to Serve with Paneer Bhurji
Serve with chapati, roti, paratha, toast or as a filling in a wrap. Add cucumber salad or plain yoghurt for a balanced plate.
Storage
Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until steaming hot; add a spoonful of water if needed.
Frequently Asked Questions
Can I make paneer bhurji without tomato?
Yes. Use a little extra onion and a splash of water, then adjust the spices to taste.
Is paneer bhurji spicy?
It is easy to adjust. Omit the green chilli and reduce garam masala for a milder version.
Image is illustrative and may not show this exact homemade recipe.