Paneer bhurji is a popular North Indian dish made of Indian cottage cheese aka panner and spice powders. It is eaten with roti, chapati, paratha, poori, bread, pav or as a side in a meal. Paneer bhurji can also be used as a stuffing in kathi rolls, sandwiches and bread rolls.
I make paneer 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.
Sometimes I also add mixed veggies like carrot, peas and capsicum to make mixed veg paneer bhurji. I also use leafy greens like methi & palak to make paneer palak bhurji.
We prefer homemade paneer to make paneer bhurji as it is soft and fresh tasting. However you can also use store bought one. I have also shared here how to make paneer for this recipe.
Paneer bhurji recipe
Easy paneer bhurji – A simple dish made of spiced Indian cottage cheese. Paneer bhurji is served with roti, paratha, bread or as a side in a meal. It can also be used as a stuffing to make sandwiches and wraps.
Ingredients (240 ml cup used)
Ingredients to make paneer bhurji
- 1 cup paneer crumbled (or 3 ½ cups milk, 2 tsps lemon juice)
- 1½ tbsp oil or as needed
- ½ tsp cumin or jeera
- 1 onion or ½ cup chopped finely
- 1 to 2 green chilli chopped (skip for kids)
- 1 tsp ginger garlic paste or grated ginger
- 1 tomato chopped finely
- ¼ cup capsicum or green peas (optional)
- 1/8 tsp turmeric or haldi
- salt as needed
- ½ tsp red chilli powder
- ¾ tsp garam masala powder or pav bhaji masala(adjust as needed)
- ½ tsp kasuri methi
- 1 tsp lemon juice or ¼ tsp dry mango powder
- 2 tbsp Coriander leaves finely chopped
How to make the recipe
To make paneer – skip this section if you have it
Pour milk to a pot and bring it to a boil.
Add lemon juice and Stir. When the milk begins to get curdled well, turn off the stove.
Drain it to a colander lined with a muslin cloth. Squeeze off the excess whey and make a knot of the cloth.
Hang the paneer for about 10 to 15 minutes to remove excess whey. Make sure there is no excess whey before using it.
How to make paneer bhurji
Add oil to a hot pan. Then put in cumin seeds and allow them to splutter.
Next add onions and fry until lightly transparent or golden.
- Add grated ginger paste, saute until the raw smell goes off.
Then add chopped tomatoes, salt and turmeric. Fry until the tomatoes turn soft and mushy.
Add peas or capsicum if using. Fry until capsicum turns slightly soft.
- Add red chili powder, kasuri methi, garam masala, amchur powder. Mix and saute until the raw smell goes off from the mixture.
Crumble paneer well and add to the pan. Stir and fry till everything blends well just for 2 minutes.
- Add chopped coriander leaves.
Serve paneer bhurji with roti, paratha or bread. Sprinkle some lemon juice before serving.
Paneer bhurji recipe – step by step
Making paneer – Skip this section if you already have paneer.
1. Bring milk to a boil in a pot.
2. Add lemon juice to the boiling milk and stir.
3. When you see the milk begins to curdle. Switch off the stove and let it sit for 2 to 3 minutes.
4. Place a muslin or cheese cloth over a colander. Pour the curdled milk to the cloth. Bring all the edges together and squeeze the paneer to drain off excess whey. Make a knot and hang it for about 15 minutes.
5. We need moist paneer with no dripping whey from it.
How to make paneer bhurji recipe
6. Pour oil to a hot pan. Add cumin and allow to crackle.
7. Transfer finely onions and fry until they turn pink or golden.
8. Then add ginger garlic paste and fry until the raw smell disappears.
9. Add finely chopped tomatoes, turmeric and salt. Saute until the tomatoes turn mushy and soft. If needed you can cover and cook.
10. Next add garam masala, red chili powder and kasuri methi. If using amchur add it now.
11. Mix everything well and continue to cook till the mixture smells good. The raw smell of the masala has to go away.
12. 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.
13. Lastly add coriander leaves and lemon juice.
Serve paneer bhurji with bread, roti or paratha.