Paneer Bhurji Recipe

This paneer bhurji is a fragrant, crumbly scrambled cottage cheese dish that comes together in 20 minutes. I still remember weekend breakfasts when my mother would whip this up using leftover paneer, and the house would smell of turmeric and fresh coriander. Make it for a fast weeknight dinner or a protein-packed breakfast that pairs beautifully with roti or pav.

What is Paneer Bhurji?

Paneer bhurji is a popular North Indian dish made by crumbling fresh paneer and cooking it with onions, tomatoes, and spices. The texture is soft and slightly moist, similar to scrambled eggs but vegetarian. You will find it on almost every dhaba menu across Punjab and Delhi, often served with buttered paav or paratha for a filling meal.

This dish is quick, high in protein, and extremely versatile. You can enjoy it for breakfast, lunch, or dinner.

About my Authentic Recipe

I learned this recipe from a roadside dhaba cook in Amritsar who insisted on bhuna-ing the masala until the oil separates. That step makes all the difference between a watery bhurji and a rich, restaurant-style one. My version stays true to that technique while keeping the spice level adjustable for home cooks.

The key is cooking the onion-tomato base on medium-high heat without rushing it. This caramelises the onions slightly and concentrates the tomato flavour, giving you that deep, savoury taste. I also add a pinch of kasuri methi at the end for an authentic dhaba touch.

Why You’ll Love This Recipe

• Ready in under 25 minutes from start to finish
• High-protein vegetarian meal that keeps you full
• Uses simple pantry spices and fresh paneer
• Tastes better than most restaurant versions
• Great for meal prep and lunch boxes

Ingredients & Substitutes

You need fresh paneer, onions, tomatoes, ginger-garlic, green chillies, and everyday spices like turmeric, red chilli powder, and garam masala. If you cannot find paneer, use firm tofu, but press it well to remove excess water. Swap green chillies with red chilli flakes if you prefer. Butter adds richness, but you can use ghee or any cooking oil. Kasuri methi is optional but highly recommended for that dhaba flavour.

Variations

Egg Paneer Bhurji – Scramble 2 beaten eggs into the cooked bhurji for extra protein and creaminess.

Vegan Bhurji – Replace paneer with crumbled firm tofu and use oil instead of butter.

Capsicum Paneer Bhurji – Add finely chopped capsicum along with onions for crunch and colour.

Pav Bhaji Style – Mash the paneer slightly and add pav bhaji masala for a fusion twist.

Low Fat Version – Use low-fat paneer and reduce butter to 1 teaspoon.

Expert Tips for Paneer Bhurji

1. Do not overcook the paneer. Add it only after the masala is fully cooked, then toss for 3-4 minutes. Overcooking makes it rubbery.
2. Bhuna the onion-tomato masala on medium-high heat until oil separates. This step is non-negotiable for authentic flavour.
3. Crumble paneer by hand into uneven chunks instead of grating it. This gives better texture and mouthfeel.
4. Add kasuri methi in the last minute and crush it between your palms before adding. This releases the aroma.
5. Adjust water based on how you plan to serve it. Keep it drier for pav, slightly saucier for roti.
6. Use fresh paneer for best results. Frozen paneer can turn chewy.
7. Finish with a squeeze of lemon juice and fresh coriander for brightness.

Paneer Bhurji Recipe

Authentic paneer bhurji recipe with crumbled cottage cheese, onions, tomatoes, and spices. Ready in 25 minutes. Perfect with roti or pav.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine North Indian

Servings 4

Calories 220 kcal

Ingredients

  

• 400 g paneer, crumbled
• 2 tbsp butter or ghee
• 1 tsp cumin seeds
• 2 medium onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies, finely chopped
• 3 medium tomatoes, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp fresh coriander leaves, chopped
• 1 tsp lemon juice
• Salt to taste

Instructions

 

• Heat butter in a heavy-bottomed pan over medium-high heat. Add cumin seeds and let them crackle for 10 seconds.
• Add chopped onions and saute for 5-6 minutes until they turn golden brown at the edges. Stir frequently to prevent burning.
• Add ginger-garlic paste and green chillies. Cook for 1 minute until the raw smell disappears.
• Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook on medium-high heat for 6-7 minutes until tomatoes break down completely and oil starts separating from the masala.
• Add crumbled paneer and garam masala. Mix gently and cook for 3-4 minutes on medium heat, stirring occasionally.
• Crush kasuri methi between your palms and sprinkle it over the bhurji. Stir and cook for 1 more minute.
• Turn off heat. Add lemon juice and fresh coriander leaves. Mix well and serve hot.

Notes

• Use a non-stick or well-seasoned pan to prevent sticking.
• You can make the masala base ahead and refrigerate for up to 2 days. Add paneer fresh when ready to serve.
• For a creamier texture, add 2 tablespoons of fresh cream in step 5.
• Adjust green chillies based on your heat preference.
• This recipe works well with homemade or store-bought paneer.
• If the bhurji looks dry, add 2-3 tablespoons of water in step 5.
• Leftover bhurji makes an excellent sandwich filling or roll stuffing.

Common Issues & Solutions

Bhurji is too watery – Cook the tomato masala longer until oil separates completely. You can also simmer uncovered for 2-3 extra minutes to evaporate moisture.

Paneer turns rubbery – You overcooked it. Add paneer only after masala is ready and cook for just 3-4 minutes. Use fresh, soft paneer.

Masala tastes raw – Cook the ginger-garlic paste properly for at least 1 minute, and ensure tomatoes are fully cooked before adding paneer.

Bland flavour – Check your salt levels and add a pinch more garam masala. Kasuri methi adds a restaurant-style depth, so do not skip it.

Paneer breaks too much – Crumble by hand instead of grating. Stir gently once paneer is added.

Too spicy or not spicy enough – Adjust green chillies and red chilli powder to taste. Add a tablespoon of cream to tone down heat.

Serving and Storage Suggestions

Serve paneer bhurji hot with buttered pav, phulka roti, paratha, or toasted bread. It also works beautifully as a side dish with jeera rice or dal-chawal. This is perfect for busy weeknight dinners, weekend brunches, or when you need a quick protein-rich meal. Pair it with masala chai or a cold lassi.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop with a splash of water or in the microwave. The bhurji tends to dry out when refrigerated, so add a teaspoon of butter while reheating. It does not freeze well because paneer’s texture changes after freezing.

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