Paneer Bhurji is scrambled spiced paneer, and it is a famous North Indian breakfast. You can pair it with paratha, sandwich bread or even use it in a sandwich with cheese. It's a very easy recipe and takes less than 30 minutes!
What is Paneer ?
Paneer is Fresh or Unripened Cheeses that doesn't melt on heating. It is a very integral part of Indian cuisine, especially for vegetarian. You can very easily prepare homemade paneer
It is high in protein, can be fried, cooked to make curries like the famous Paneer Butter Masala or Palak Paneer. Furthermore, it can also be used to prepare desserts like Kolkata famous Rosogolla or Ras Malai
We eat paneer at least once a week and I try to make it various different ways.
Paneer Bhurji in one of the easiest Paneer dish to pull off, and you can either enjoy it for breakfast, lunch or dinner!
Paneer - For this particular scrambled paneer dish, I will highly recommend making some fresh chenna and use that to make the dish. Or if you are lucky to get some store bought paneer that can crumble easily without using a grater.
Onion - Red onion works best for Indian dishes, but you can use white or yellow onion too.
Tomato - Tomatoes add a mild sweetness which works beautifully with the cheese.
Green Chili - Couple fresh green chili not only adds a lovely aroma but also adds a subtle heat.
Cilantro Leaves - Fresh cilantro leaves adds a refreshing flavor and definitely a pop of color too.
Spices - Paneer Bhurjie is not overly spiced, and I personally keep it mild. You need Cumin Powder and Cumin Seeds, Turmeric powder for color and red chili powder. Dried Fenugreek leaves adds a perfum-y flavor and I like to add that too, but if you cannot find, you can discard.
Butter and Oil - I like to prepare Paneer Bhurji in butter with a little bit of oil drizzled along with that, so the butter doesn't get burnt. You can use just oil or ghee too!
Steps to prepare Paneer Bhurji
It is truly one of the easiest dish to prepare and you can adjust the spices as per your liking.
- Crumble the paneer with hand. You can use fresh homemade paneer or store bought paneer. If you use store bought paneer, make sure it is a great quality paneer, so you don't have to grate the paneer. You should be able to crumble with hands.
- In a pan, heat butter with oil and cumin seeds along with chopped green chili.
3. Then sauté the onion, tomato with little salt. Don't cook for too long, just let it soften down.
4. Add the spices and cook until the raw flavor of the spices are gone. Should take about 5 minutes.
5. Add the crumbled paneer and toss it around.
6. Add cilantro leaves, dry fenugreek leaves and little water. Cook for a while and it's ready.
Can you make in advance?
You can definitely make in advance, however keep in mind that paneer when cool down can lose it's super soft texture. But as soon you warm either in microwave or stove top, it will come back to soft and melting in mouth delicious.
When reheating, add just a tiny dollop of butter to refresh the taste all over again.
Few different ways to serve Paneer Bhurji
The most common way to enjoy paneer bhurji is with toast and a cup of masala chai
You can definitely turn it into a sandwich too by adding some grated cheese or cheese slices.
Wrap in tortilla with some green and red chutney and some greens. A perfect work lunch box idea to explore.
We enjoyed it for dinner with some flaky paratha.
Bhurji is the Hindi word for scramble. In India cuisine you have egg bhurji, paneer bhurji and even cauliflower bhurji.
You can serve it either dry without adding any water, or make it liquid by adding more water and some cream at the end.
Bell Pepper, green onions are two common choices. You can definitely make it more filling by adding carrot, beans or corn.
It is protein packed and a very healthy ingredient to add in your daily cooking.
Paneer Bhurji Curry
- 14 oz/396 g soft paneer (store bought or homemade)
- 1 small red onion (4 oz, finely chopped)
- 1 small tomato (4 oz, finely chopped)
- 2 green chili (fine chopped)
- few sprigs of fresh cilantro leaves (finely chopped)
- 2 tablespoons butter (plus more to add while serving)
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- ¼ teaspoon chili powder
- 1 teaspoon dried fenugreek leaves
- salt to taste
- Crumble the fresh paneer or store bought paneer using your hand.
- In a heavy bottom pan, add the butter and oil. Once it heats up, sprinkle the cumin seeds and green chili. Stir it around for a few seconds.
- Add the chopped onion, and stir it around. Also scatter the chopped tomato and season with salt. Stir it around and cook for 2 minutes.
- Sprinkle the turmeric powder, cumin powder and chili powder and cook for 3 minutes for the raw flavor of the spices to go away.
- Scatter the crumble paneer, and mix it around to incorporate everything. Cook for 2 minutes.
- Sprinkle cilantro leaves, dried fenugreek leaves and ⅓ cup water and cook for 3 minutes by stirring occasionally.
- Taste for salt and add more if needed.
- Paneer Bhurji is ready, sprinkle bit more cilantro leaves and serve right away.