How to make Paneer Bhurji at home
Paneer Bhurji – Paneer Bhurji is a simple, healthy and a versatile dish which can be had as such for breakfast or used as a filling for sandwich or as a side dish for roti. It is made using paneer, onions, tomatoes and spice powders.
In this recipe scrambled paneer / cottage cheese is mixed with sauteed onions, tomatoes and spice powders. It is quick and easy to make and can be done in under 15 minutes.
Paneer Bhurji Recipe
Pre preparation
- Crumble the paneer block into tiny pieces.
- Finely chop green chillies, tomatoes and onions.
- Crush peeled ginger and garlic in a mortar and pestle to make ginger garlic paste. Skip this if using store bought one.
Cooking instructions with step by step pictures
Crumble 200g of paneer and keep it aside. If using store bought paneer immerse the packet in hot water for 30 minutes and then open and crumble it.
Heat oil in a pan. Add mustard seeds, cumin seeds and black cumin seeds.
Once they sizzle, add chopped onions and green chillies.
When the onions are slightly browned, add chopped tomatoes and saute.
Once tomatoes are mushy add salt, turmeric powder, red chilli powder and garam masala. You can also substitute garam masala with pav bhaji masala or a mixture of both.
Mix well and add crumbled paneer.
Saute for about just a minute. Do not overcook it.
Garnish with kasuri methi leaves. You can also add ½ tsp of lemon juice while serving.
Serve hot / warm.
Recipe Notes
- Both homemade or store bought paneer can be used for this recipe. As it is flavoured by various spice powders, it doesn’t make much a difference. Just remember to immerse the store bought paneer in hot water for about 20 minutes before crumbling it.
- To make it vegan can use tofu instead of paneer.
- Use ripe tomatoes which are not too tangy for this recipe.
- You can also add vegetables like capsicum, carrot, green peas and cauliflower to make it healthier.
- Chopped spinach leaves can also be added to enhance the nutrition.
- Do not overcook the paneer as it becomes hard. Just cook for about a minute after adding paneer.
Paneer Bhurji Recipe
Equipment
- Heavy bottom or non-stick kadai
Ingredients
- 1 tbsp oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp black cumin seeds
- 1 green chilli
- 1 medium sized onion
- 1 medium sized tomato
- 200 g paneer
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp garam masala powder
- Salt to taste
- Kasuri methi leaves for garnishing
Instructions
- Crumble 200g of paneer and keep it aside. If using store bought paneer immerse the packet in hot water for 30 minutes and then open and crumble it.
- Heat oil in a pan. Add mustard seeds, cumin seeds and black cumin seeds.
- Once they sizzle, add chopped onions and green chillies.
- When the onions are slightly browned, add chopped tomatoes and saute.
- Once tomatoes are mushy add salt, turmeric powder, red chilli powder and garam masala. You can also substitute garam masala with pav bhaji masala or a mixture of both.
- Mix well and add crumbled paneer.
- Saute for about just a minute. Do not overcook it.
- Garnish with kasuri methi leaves. You can even add ½ tsp of lemon juice while serving.
- Serve hot / warm.
Notes
- Both homemade or store bought paneer can be used for this recipe. Since it is flavoured by various spice powders, it doesn’t make much a difference. Just remember to immerse the store bought paneer in hot water for about 20 minutes before crumbling it.
- To make it vegan, you can use tofu instead of paneer.
- Use ripe tomatoes which are not too tangy for this recipe.
- You can also add vegetables like capsicum, carrot, green peas and cauliflower to make it healthier.
- Chopped spinach leaves can also be added.
- Do not overcook the paneer as it becomes hard. Just cook for about a minute after adding paneer.