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