Paneer Bhurji

Paneer Bhurji

Paneer bhurji is a North Indian dish with paneer (cottage cheese) and vegetables. Bhurji means crumbles. Crumbled paneer is cooked with onion, tomatoes, capsicum, ginger, garlic, and other spices.

Paneer is a great source of protein in vegetarian meals. And paneer bhurji is a quick and easy recipe for vegetarians. If you are vegan, use tofu in replacement of paneer.

Paneer bhurji is best served with roti, paratha, or naan, and sliced onions with lemon.

 

  • Cuisine: Indian 
  • Course: full-course meal 
  • Serving: 4 people
  • Diet: Vegetarian 
  • Preparation time: 5 minutes 
  • Cooking time: 20 minutes 
  • Total time: 25 minutes 

 

Ingredients :

  • 2 medium size chopped onions
  • 3 medium size chopped tomatoes
  • 1 /2 chopped capsicum
  • Paneer 350 gms
  • 1/2 teaspoon cumin seeds
  • 3 to 4 cloves
  • 1-inch cinnamon stick
  • 1/2 tablespoon turmeric powder
  • 1 tablespoon red chili powder(change the quantity depending on your taste)
  • Salt as per taste
  • 1 and a half tablespoons cumin and coriander powder
  • Kasoori methi 1 tablespoon
  • 1 tablespoon garam masala
  • 1/2 cup dahi( yoghurt)
  • Coriander leaves for garnishing
  • 4 to 5 garlic cloves
  • 1/2 inch ginger paste

 

How to make Paneer Bhurji?

please follow my step-by-step photo recipe for the best mouth-watering results.

Paneer Bhurji step-by-step recipe:

  1. Heat oil in a pan and add cumin seeds, cloves, and cinnamon sticks to it.
  2. When cumins start spluttering add chopped onions and cook it till becomes translucent. Don’t make it brown.
  3. Then add chopped capsicum to the pan and cook it for 5 to 6 minutes.
  4. When capsicums become soft, add ginger garlic paste and sauté it until the raw aroma disappears.
  5. Then add chopped tomatoes and cook until the tomatoes are soft.
  6. After the tomatoes are cooked add salt, cumin and coriander powder, red chili powder, turmeric powder, and garam masala in the tomatoes.
  7. Mix the masala and let it cook.
  8. After the masala is cooked add kasoori methi in it and mix it well.
  9. Then add crumbled paneer in it and mix it properly.
  10.  Cook the paneer for 3 to 5 minutes and at last add dahi to it.
  11. Mix the dahi well and switch off the flame. Garnish with coriander leaves and serve it with hot roti or naan.

Instructions:

  1. Heat oil in a pan and add cumin seeds, cloves, and cinnamon sticks to it.
  2. When cumins start spluttering add chopped onions and cook it till becomes translucent. Don’t make it brown.
  3. Then add chopped capsicum to the pan and cook it for 5 to 6 minutes.
  4. When capsicums become soft, add ginger garlic paste and sauté it until the raw aroma disappears.
  5. Then add chopped tomatoes and cook until the tomatoes are soft.
  6. After the tomatoes are cooked add salt, cumin and coriander powder, red chili powder, turmeric powder, and garam masala in the tomatoes.
  7. Mix the masala and let it cook.
  8. After the masala is cooked add kasoori methi in it and mix it well.
  9. Then add crumbled paneer in it and mix it properly.
  10.  Cook the paneer for 3 to 5 minutes and at last add dahi to it.
  11. Mix the dahi well and switch off the flame. Garnish with coriander leaves and serve it with hot roti or naan.

Notes:

  • Do not overcook the paneer (overcooking the paneer will make it chewy)
  • Use fresh hand-made paneer for the nest results!