When I first made Paneer Bhurji Recipe, the smell of onions, tomatoes, and a hint of cumin frying in the pan filled my kitchen. It was the kind of smell that made me think of Indian street breakfasts served hot on a tawa. This spicy, buttery scrambled paneer is full of flavor and warmth in every bite. This dish tastes like home, even if you’ve never been to India. I remember serving it with toasted bread, and it quickly became as popular in my kitchen as the Chhole Masala Recipe, full of bold spices and pure soul food energy.
The best thing about Paneer Bhurji is how easy it is to make and how many ways you can use it. It only takes 20 minutes to make, but it looks and tastes like it was made with love over a long time. A little butter gives it that restaurant-style richness, and soft, crumbled paneer soaks up the spices perfectly. It’s a lifesaver on busy mornings, just like my quick favorites like the Easy Sloppy Joe Recipe with 3 Ingredients or the cozy Cracker Barrel Hashbrown Casserole Recipe. Every bite feels rich and filling, the perfect balance for every home cook.
This Paneer Bhurji Recipe is a great vegetarian dish with much protein that can be eaten for breakfast, lunch, or dinner. You can also put it inside a sandwich or wrap, or serve it with roti or naan. A glass of Pureed Vegetable Soup Recipe goes well for a healthy, filling meal. You will see why this simple Indian scrambled paneer recipe has a permanent place on family menus worldwide once you make it.
Crumbly, spicy, and bursting with flavor this Paneer Bhurji Recipe is India’s answer to scrambled eggs! 🇮🇳
Made in just 15 minutes, it’s perfect for busy mornings or a cozy vegetarian dinner.
Each bite is buttery, aromatic, and packed with protein-rich paneer goodness.
Serve it with roti, toast, or naan for that authentic dhaba-style experience.
Trust me once you taste it, this quick paneer bhurji will become your new go-to comfort meal!
Name: Paneer Bhurji Recipe
Equipment
- 1 Non-stick pan or kadhai for sautéing
- 1 Wooden spatula to stir evenly
- 1 Mixing bowl to crumble paneer
- 1 Knife and cutting board for chopping onions and tomatoes
- 1 Measuring spoons for spices
Ingredients
- 2 tbsp oil or butter use ghee for richer flavor
- 1 tsp cumin seeds adds aroma
- 1 medium onion finely chopped
- 1 green chili finely chopped optional
- 1 medium tomato finely chopped
- ½ tsp turmeric powder for color
- 1 tsp red chili powder adjust to taste
- ½ tsp coriander powder for warmth
- ½ tsp garam masala adds spice depth
- 1 pinch of saltto taste
- 200 g paneer crumbled fresh or store-bought
- 2 tbsp milk or cream for softness
- 2 tbsp cilantro chopped for garnish
- 1 wedge lemon for serving
Instructions
- Prep the paneer: Crumble the paneer into small, soft pieces and set aside. If refrigerated, soak in warm water for 5 minutes to soften.
- Heat oil: In a non-stick pan, heat oil or butter over medium flame. Add cumin seeds and let them sizzle.
- Add aromatics: Toss in the chopped onions and sauté until golden. Add green chili and stir for 30 seconds.
- Build the base: Add tomatoes, turmeric, chili powder, coriander powder, and salt. Cook until the tomatoes break down and the oil separates from the masala.
- Add paneer: Mix in the crumbled paneer and cook for 3–4 minutes. Add milk or cream to keep it soft and moist.
- Finish it off: Sprinkle garam masala and chopped cilantro. Mix gently and turn off the heat.
- Serve hot: Squeeze fresh lemon juice on top and serve with roti, naan, or toasted bread. For a cozy pairing, try it with Pureed Vegetable Soup Recipe or Chhole Masala Recipe
Notes
- For vegan version, substitute paneer with firm tofu and use oil instead of butter.
- Add diced bell peppers or spinach for extra flavor and nutrition.
- If you like it extra spicy, toss in a pinch of crushed red pepper at the end.
- Pair it with warm parathas or soft pav (Indian bread) for a true street-style experience.
- Store leftovers in an airtight container for up to 2 days and reheat gently before serving.
Share Your Twist on This Paneer Bhurji Recipe!
Did you add green peas for color, or toss in bell peppers for extra crunch? 🌶️
Maybe you went full fusion and stuffed your Paneer Bhurji into tacos or wraps for a quick weekday meal? We’d love to see how you made this Indian favorite your own!
📸 Snap a photo and tag us on Instagram or Facebook with #OoohDelishTwist your creative version might inspire another foodie’s next breakfast!
💌 Got a twist that made this dish even better? Send it to contact@ooohdelish.com we might feature your version in our upcoming Oooh Delish! roundup!
FAQs: Paneer Bhurji Recipe
What is Paneer Bhurji Recipe?
Paneer Bhurji is an Indian scrambled cottage cheese dish made with crumbled paneer, onions, tomatoes, and spices. It’s quick, protein-rich, and bursting with flavor.
How is Paneer Bhurji different from Egg Bhurji?
Both share the same masala base, but Paneer Bhurji replaces eggs with crumbled paneer, making it vegetarian and slightly creamier in texture.
Can I make Paneer Bhurji without onion and garlic?
Yes — skip them for a Jain-style version and increase tomato and green chili for flavor balance.
What can I serve with Paneer Bhurji?
It pairs beautifully with roti, naan, or toasted bread. For a wholesome combo, try it alongside the Pureed Vegetable Soup Recipe or the Chhole Masala Recipe.
Can Paneer Bhurji be stored and reheated?
Yes, keep it in an airtight container for up to 2 days. Reheat gently with a splash of water or milk to maintain softness.
Is Paneer Bhurji healthy?
Absolutely! It’s high in protein, low in carbs, and provides calcium and good fats — perfect for a balanced vegetarian diet.
Can I use frozen paneer?
Yes, just thaw it completely and soak in warm water for 5 minutes before crumbling for the best texture.
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