Paneer Bhurji Recipe – A Quick & Flavorful Indian Comfort Dish
If there’s one dish that perfectly balances simplicity and satisfaction, it’s Paneer Bhurji. This spicy, scrambled cottage cheese dish is not just a quick fix for your cravings — it’s a beloved comfort food that hits the spot every single time.
Whether you’re a busy professional looking for a 15-minute meal, a college student cooking in a hostel kitchen, or someone who just loves Indian flavors, paneer bhurji is your friend.
Let’s dive into what makes this dish so special and, of course, how to make it at home.
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What is Paneer Bhurji?
In simple terms, Paneer Bhurji is the vegetarian cousin of Egg Bhurji (Indian scrambled eggs). It’s made with crumbled paneer (Indian cottage cheese), sautéed onions, tomatoes, and a mix of earthy Indian spices. The result? A spicy, slightly tangy, and absolutely irresistible dish that pairs well with roti, paratha, or even bread. You will find many different version of it but this is my favourite recipe.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients:
(Serves 2-3 people)
– 200g paneer (fresh or store-bought)
– 1 medium onion, finely chopped
– 2 medium tomato, finely chopped or ½ cup puree
– 1/2 cup yogurt
– 1 tbsp besan
– 1/2 tsp turmeric powder
– t tsp coriander powder
– 1 tsp red chili powder
– Tiny pinch asafetida
– 1 tsp garam masala
– 1 tbsp oil
– 1 tsp cumin seeds
– Salt to taste
– Kasoori methi (dried fenugreek leaves)
– Fresh coriander leaves for garnish
Let’s Cook: Step-by-Step Instructions
1. Dry roast besan in a pan until aromatic.
2. In a bowl, combined yogurt, roasted besan, turmeric powder, coriander powder, red chili powder, asafetida, garam masala and salt. Add 1/2 cup water and mix well and keep it aside.
3. Heat the oil in a pan over medium heat. Add cumin seeds and let them crackle.
4. Add chopped onions. Sauté until the onions turn golden.
5. Stir in the chopped tomatoes and cook until they soften and the oil starts to separate.
6. Lower the heat and then add yogurt besan mix prepared earlier to the pan. Stir this continuous to stop yogurt from separating. If sauce is too dry then add little water.
7. Crumble the paneer directly into the pan or grate the paneer before adding to the pan. Mix gently so everything is coated in the masala.
8. Cook for 2-3 minutes. Don’t overcook, or the paneer may become rubbery.
9. Add kasoori methi (crush it with hands before adding) and final stir.
10. Garnish with fresh coriander leaves and serve hot!
How to Serve It
Paneer bhurji is incredibly versatile. Here are some of my favorite ways to enjoy it:
• With hot chapatis or parathas for a wholesome meal
• Stuffed inside buttered pav for a Mumbai-style twist
• On a slice of toast, topped with cheese for a desi breakfast
• Rolled into a wrap with onions and chutney for a lunchbox treat
Tips & Variations
• Use fresh homemade paneer for the best texture and flavor.
• Want it vegan? Swap paneer for tofu and skip yogurt, and you’re good to go.
• Toss in vegetables like bell peppers, peas, or mushrooms for extra nutrition.
Why We Love Paneer Bhurji
• Quick to make: Under 20 minutes from start to finish.
• Customizable: Make it mild or fiery depending on your taste.
• Nutritious: High in protein, vegetarian, and gluten-free.
• Comforting: It has that “maa ke haath ka khana” vibe.
Final Thoughts
Paneer Bhurji is more than just a dish — it’s a mood. It’s what you crave on a lazy Sunday morning or after a long day when all you want is something warm, flavorful, and fuss-free.
So the next time you’re staring at a block of paneer in your fridge wondering what to do with it — you know the answer!
Happy cooking
Let me know how your bhurji turned out in the comments below.
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Paneer Bhurji Recipe – A Quick & Flavorful Indian Comfort Dish
Ingredients
– 200g paneer (fresh or store-bought)
– 1 medium onion, finely chopped
– 2 medium tomato, finely chopped or ½ cup puree
– 1/2 cup yogurt
– 1 tbsp besan
– 1/2 tsp turmeric powder
– t tsp coriander powder
– 1 tsp red chili powder
– Tiny pinch asafetida
– 1 tsp garam masala
– 1 tbsp oil
– 1 tsp cumin seeds
– Salt to taste
– Kasoori methi (dried fenugreek leaves)
– Fresh coriander leaves for garnish
Procedure
1. Dry roast besan in a pan until aromatic.
2. In a bowl, combined yogurt, roasted besan, turmeric powder, coriander powder, red chili powder, asafetida, garam masala and salt. Add 1/2 cup water and mix well and keep it aside.
3. Heat the oil in a pan over medium heat. Add cumin seeds and let them crackle.
4. Add chopped onions. Sauté until the onions turn golden.
5. Stir in the chopped tomatoes and cook until they soften and the oil starts to separate.
6. Lower the heat and then add yogurt besan mix prepared earlier to the pan. Stir this continuous to stop yogurt from separating. If sauce is too dry then add little water.
7. Crumble the paneer directly into the pan or grate the paneer before adding to the pan. Mix gently so everything is coated in the masala.
8. Cook for 2-3 minutes. Don’t overcook, or the paneer may become rubbery.
9. Add kasoori methi (crush it with hands before adding) and final stir.
10. Garnish with fresh coriander leaves and serve hot!
How to Serve It
Paneer bhurji is incredibly versatile. Here are some of my favorite ways to enjoy it:
• With hot chapatis or parathas for a wholesome meal
• Stuffed inside buttered pav for a Mumbai-style twist
• On a slice of toast, topped with cheese for a desi breakfast
• Rolled into a wrap with onions and chutney for a lunchbox treat
Hope you will give it a try to this delicious sabji.
Bhavna's Food Journey 