Paneer Bhurji Recipe

Updated: August 18, 2023, By Swasthi

Paneer Bhurji is a popular North Indian dish made with Indian cottage cheese aka paneer, herbs and ground spices. It can be eaten with Roti, Chapati, Paratha, Poori, Bread or Pav. This Punjabi Paneer Bhurji can also be used as a filling/stuffing in Kathi rolls, Sandwiches and Bread rolls. I make this bhurji in numerous ways. Here I have shared the simplest way that can be made just under 15 mins if you have the paneer ready. If you want to make a paneer bhurji gravy, I also have the instructions for that.

Paneer bhurji

Recipe Comments

About Paneer Bhurji

Paneer is Indian Cottage Cheese and Bhurji means scrambled in Hindi. So as the name says, Paneer Bhurji is spiced scrambled paneer, cooked in North Indian Style. It is a dish where a spicy onion tomato masala is made first and then soft crumbled paneer is added to it.

This is made much similar to the Egg Bhurji, which is also a popular street food served with Pav and goes by the name Bhurji Pav. You can also create a vegetarian version with this paneer bhurji. Simply serve it with butter toasted pav. Lately we have been loving this combo.

Paneer Bhurji is one of those sides that is made very often at my home for our breakfast or lunch box. My kids love this stuffed in the palak paratha or even in rotis, wraps, kathi rolls and grilled paneer sandwiches.

I always make paneer bhurji with fresh homemade paneer as the taste, texture & flavor is best with the homemade one. Most times store bought paneer really doesn’t taste that good to make paneer bhurji.

So in this post I have also shared how to make paneer just enough for this paneer bhurji recipe. But if you prefer to use store bought, soak the crumbled paneer in some hot milk or water. This makes a huge difference to your dish.

Ingredients & Substitutes

Paneer is easily available in the Indian stores or make your own following my steps below. Substitute it with tofu for a vegan option or with soya granules for a vegetarian meat option.

Onions & Tomatoes form the base of this dish. Apart from adding flavor and aroma they also add volume to the dish.

Ginger Garlic Paste is simply crushed fresh ginger and garlic. If you do not have paste, you can grate them with a fine grater and use. Substitute it with ground dry ginger and garlic powder.

More Paneer Recipes
Pan Fried Paneer
Paneer Pasanda
Tawa Paneer
Palak Paneer
Matar Paneer
Paneer Lababdar

Paneer bhurji recipe made with Indian cheese, spices and herbs

Photo Guide

How to Make Paneer Bhurji (Stepwise photos)


Making paneer – Skip this section if you already have paneer.
1. Bring milk to a boil in a pot.

boil milk for paneer bhurji

2. Add lemon juice to the boiling milk and stir. You can also use vinegar.

lemon juice for paneer bhurji

3. When you see the milk begins to curdle. Switch off the stove and let it sit for 2 to 3 minutes.

curdled milk for paneer bhurji

4. Place a muslin or cheese cloth over a colander. Pour the curdled milk to the cloth. Rinse it well under running water. Bring all the edges together and squeeze the paneer to drain off excess whey.

Make a knot and hang it for about 10 to 15 minutes until you prepare the onions and tomatoes.

draining paneer

5. We need moist paneer with no dripping whey from it.

drained paneer for paneer bhurji

Make Onion Tomato Masala

6. Pour oil to a hot pan. Add cumin and allow to crackle.

cumin crackles

7. Transfer finely chopped onions and fry until they turn pink or golden.

sauteing onions to golden

8. Then add ginger garlic paste and fry until the raw smell disappears.

frying ginger garlic for paneer bhurji

9. Add finely chopped tomatoes, turmeric and salt. Saute until the tomatoes turn mushy and soft. If needed you can cover and cook.

adding chopped tomatoes

10. Next add garam masala, red chili powder and kasuri methi. If using amchur add it now.

addition of spice powders for paneer bhurji

11. Mix everything well and continue to cook till the mixture smells good. The raw smell of the masala has to go away.

Optional Tip to make Bhurji Gravy: If you want to make Paneer Bhurji gravy simply cool this and blend to a paste with little water. Heat 1 tsp oil and add a bay leaf, 2 cardamoms and half teaspoon cumin. When they splutter, add the paste and pour ½ to ¾ cup water. Cook until you see traces of oil on top then proceed.

frying onion tomato masala

Make Paneer Bhurji

12. If using capsicum or peas, add them at this stage and saute until soft. Add Crumbled paneer. Mix and stir well. Cook for just 2 to 3 minutes till the raw smell from paneer goes off. Do not over cook.

adding crumbled paneer

13. Lastly add coriander leaves and lemon juice.

adding coriander leaves to make paneer bhurji

Serve paneer bhurji with bread, roti or paratha.

paneer bhurji recipe

Pro Tips

  1. To make Paneer Bhurji gravy cool the onion tomato masala after sautéing the onion, tomatoes and spices. Blend to a paste with little water. Heat 1 tsp oil and add a bay leaf, 2 cardamoms and half teaspoon cumin seeds. When they splutter, add the onion tomato paste and pour ½ to ¾ water. Cook until you see traces of oil on top then proceed with the next steps.
  2. Homemade paneer is the best to make soft mouth melting bhurji. If using store bought paneer soak the crumbled paneer in some hot water or hot milk for about 20 mins. This helps to keep the paneer soft in the bhurji. If you use milk, pour the milk too to the pan along with paneer.
  3. To make it healthier just add some veggies like carrots, peas, capsicum
    & make mixed veg paneer bhurji. Some times I also use greens like methi & palak to make the paneer palak bhurji.
  4. I known some people love scrambled eggs in their paneer bhurji. You can also scramble the eggs first and then add the crumbled paneer to it to make the paneer egg bhurji.

Related Recipes

Recipe Card

paneer bhurji recipe

Paneer Bhurji Recipe

5 from 161 votes
Paneer Bhurji is a North Indian dish of scrambled & spiced Indian cheese aka paneer. It makes a great side with roti, paratha or bread. Stuff it in bread or rotis/tortillas to make sandwiches and wraps.
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For best results follow the step-by-step photos above the recipe card

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes

Ingredients (US cup = 240ml )

  • 200 grams paneer crumbled (or 4 cups milk, 2 tsps lemon juice)
  • tablespoon oil or as needed
  • ½ teaspoon cumin seeds
  • 1 medium onion (½ cup chopped finely)
  • 1 green chilli chopped (skip for kids)
  • 1 teaspoon ginger garlic paste (or minced, fine chopped)
  • 1 medium tomato (⅓ cup chopped finely)
  • ¼ cup capsicum or green peas (optional)
  • teaspoon turmeric
  • ¼ teaspoon salt (adjust to taste)
  • ½ to ¾ teaspoon red chilli powder
  • ¾ teaspoon garam masala powder (adjust as needed)


  • ½ teaspoon kasuri methi (dried fenugreek leaves)
  • 1 teaspoon lemon juice
  • 2 tablespoon Coriander leaves finely chopped


To make paneer – skip this section if you have it

  • Pour 4 cups milk to a pot and bring it to a boil. Add 1 tbsp vinegar or lemon juice and Stir. When the milk begins to curdle well, turn off the stove. If the milk does not curdle then add 1 tbsp more vinegar.
  • Drain it to a colander lined with a muslin cloth. Rinse it well under running water. Squeeze off the excess whey and make a knot with the cloth.
  • Hang the paneer for about 10 to 15 minutes to remove excess whey. Meanwhile chop the onions & tomatoes finely.

How to Make Paneer Bhurji

  • Pour oil to a hot pan and add cumin seeds. When they begin to sizzle, add finely chopped onions and chopped green chili.
  • Saute until the onions turn golden to light brown. Add ginger garlic paste and saute until the raw smell has gone, for about a minute.
  • Add chopped tomato, salt and turmeric. Saute until the tomatoes turn soft and mushy. 
  • Stir in the red chili powder, kasuri methi & garam masala.
  • Mix and saute until the raw smell goes off from the mixture & the masala leaves the sides of the pan. 
  • Stir in peas or capsicum if using. Fry until capsicum turns slightly soft. Crumble paneer well and add to the pan.
  • Stir and fry till everything blends well just for 2 minutes. Taste it and add more salt and spices if required.
  • Turn off the stove. Add 2 tbsp chopped coriander leaves. Serve paneer bhurji with roti, paratha or bread. Sprinkle some lemon juice before serving.


  1. If you want to make bhurji gravy, simply cool the onion tomato masala and blend to a paste with little water. Heat 1 tsp oil. Add 1 bay leaf, 2 cardamoms and ½ teaspoon cumin seeds. When they splutter, add the paste and pour ½ to ¾ cup water. Cook until traces of oil are visible. Stir in the paneer and add hot warm water to adjust the consistency.


NUTRITION INFO (estimation only)

Nutrition Facts
Paneer Bhurji Recipe
Amount Per Serving
Calories 202 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 37mg12%
Sodium 353mg15%
Potassium 172mg5%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 8g16%
Vitamin A 700IU14%
Vitamin C 24.6mg30%
Calcium 291mg29%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

This Paneer Bhurji Recipe was first published in May 2015. Updated & republished in November 2022.

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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Thank you for the recipe Swasthi. Paneer is expensive where I live so I made it at home using your recipe. The bhurji was delicious and love it. We served it with sourdough flatbreads, mint chutney and zucchini salad.

Love it especially te tip. Cane you make a paneer burji dish with some simple vegetbles like shredded cabbage, cauliflower flowerettes, green peas, diced carrots, so you can make a stuffing for a panroll or baked pattie.

5 stars
Thank you for this easy and delicious recipe. I used sach paneer with spicy habanero for extra heat but followed your instructions exactly. A sprinkle of chaat masala elevated the overall flavors. Tasted amazing with roti.

5 stars
I used the Haldirams Paneer and it took forever to become crumbly – it exudes a lot of water / moisture. But it’s truly the best paneer I get here in the US, of course outside of the fresh homemade one! Thanks so much for these recipes, Swasthi – everything is always so on-point!

5 stars
Tried your paneer burji recipe and it turned out pretty well. Thank you

5 stars
Tried paneer bhurji for the first time using your recipe, turned out absolutely delicious. Even my husband who dislikes paneer enjoyed every last bit of it. My mum always recommends me to try recipes from your site, I can understand her reasoning now. Thank you!

5 stars
Love how you share tips to make every recipe the best. I make this paneer bhurji using your recipe and it comes out good every time. I learnt from your egg bhurji and started to use pav bhaji masala and can’t believe this paneer bhurji turns out to be super-duper hit that way. Thank you and keep sharing your amazing ideas.

5 stars
Thank you for the many lovely Indian meals we’ve had in our home. This paneer bhurji is our family favorite and we pretty much enjoy it with everything. Some times with the toast and often with the frozen chapatis or rice. I add 2 cups of chopped carrots, peas, corn and bell peppers to make it a vegetable paneer bhurji. We love it that way.

Can I make this paneer bhurji ahead and reheat later? If so for how many days does it keep well?

5 stars
Thank you for showing how to make paneer at home. I made it following your recipe and the bhurji turned out very soft and delicious.

5 stars
I tried a version with eggs, peas and mango powder. I generally do not like eggs but this recipe was really good and I look forward to trying it again with other variation and vegetables. I used store bought paneer and soaked in milk. I would like to know what to do with the milk afterwards instead of wasting it.

5 stars
I never tasted or made paneer anytime. Chanced upon this recipe and gave it a try. Had a great experience making paneer and its bhurji. Served it with ekmek and frozen tikka sauce. Delicious! I look forward to trying your chicken tikka soon.

5 stars
This Bhurji turned out delicious! I scrambled an egg too along with the paneer. Amazing! Thank you

5 stars
Thank you so much Swasthi for this quick-tasty recipe. I made this & we loved it?.
God bless you??❤

5 stars
Thank you for the wonderful recipes. This was delicious. I added peas and curry powder. How can I add egg into this? Pls advice

5 stars
This was wonderful and very easy! Thank you.

Hi Swasthi,
First of all you are awesome & the best 🙂 really grateful for all your recipes
One quick question: you said add tomato & onion in panner bhurji.. can you tell me the size of the same i.e. small, medium or large.

5 stars
Tried it and it was really good. Thank you:)

5 stars
Dear swasthi
How are you? Please share how do you make paneer rolls with bhurji. I looked for a recipe on the blog but did not find. I make the paneer bhurji the same way you showed here. Do you use any chutney? Will the rolls keep fresh till noon? Appreciate if you could help.

How much vegetables can I add to this paneer bhurji? I like to add carrots peas corn capsicum


5 stars
Dear swasthi
What an amazing recipe! I made paneer with goat milk. It came out so good and richer in taste than the cows milk paneer. I made paneer bhurji with some peas and baby spinach. I wrapped it in tortillas. Simply awesome and healthy. Is on my list of healthy foods. Thank you! Your recipes are truly amazing with a balance of spice and flavours.

going to add spinach also. on keto right now, will add bell pepper, fresh home made bhurji, tomatoes, keto bread 🙂 Happy feasting.