Paneer Bhurji

One of the simplest dishes to prepare. It is a dry dish that is made up of paneer, onions, tomatoes and spices.

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Paneer Bhurji is a vegetarian version of the popular scrambled eggs recipe. One of the most simplest dishes to make, it is a popular, delicious and easy to make breakfast dish across India. Make it a meal on its own or have it as a side with Roti or Paratha, this is a fail safe dish any time. Paneer is an excellent source of calcium, proteins and essential fats and along with the vegetables, makes it a wholly nutritious meal in itself. If you are on a low carb, keto or a paleo diet, this is an excellent dish to have multiple times in a week.

I usually make it using home-made paneer. Left over or old milk is curdled with a bit of lemon juice, strained using a muslin cloth and hung out to drain. The resultant product is a crumbly, cheesy and soft version of paneer, perfect for making the bhurji.

Paneer Bhurji

A few people prefer the version of bhurji that doesn’t have much gravy like texture whilst a few others like it to be slightly runny. The choice of vegetables is completely open ended with variations ranging from capsicum & peas to anything as exotic as broccoli. Paneer Bhurji is such a versatile dish that it can even be used as a stuffing for dosas and parathas.

4.25 from 4 votes

Paneer Bhurji Recipe

One of the simplest dishes to prepare. It is a dry dish that is made up of paneer, onions, tomatoes and spices.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Appetizer, Side Dish

Cuisine: Indian, North Indian, Punjabi

Ingredients for Paneer Bhurji

• 200 g Paneer
• 1 Onion medium, finely chopped
• 1 Tomato medium, finely chopped
• 1 Capsicum small, finely chopped
• 1 Coriander Leaves finely chopped
• 1 Oil
• 1/4 Cumin Seeds
• 1/4 Red Chilli Powder
• 3/4 Coriander Powder
• a pinch Turmeric Powder
• 1/4 Garam Masala Powder
• as per taste Salt as per taste

Optional

• 3/4 Lemon Juice

How to make Paneer Bhurji

• Crumble the paneer and keep aside.
• Heat oil in a nonstick pan over medium flame.
• Fry the cumin seeds for 20 seconds.
• Add the onions and saute for a minute.
• Add the red chilli powder, coriander powder, turmeric powder, garam masala powder and stir well.
• Saute for another minute.
• Add the tomatoes and a pinch of salt.
• Stir well and cook for a minute.
• Now add the capsicums and saute for one more minute.
• Add the crumbled paneer and mix well.
• Cook for a minute or two.
• Switch off the flame, add the lemon juice and stir well.
• Garnish with coriander leaves & serve hot.

Notes

If desired, you can also add 1/4 cup of green peas.