Paneer bhurji recipe | How to make paneer bhurji
Paneer bhurji is a simple dish made with crumbled Indian cottage cheese aka paneer, spice powders & herbs. Delicious 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.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- 200 grams paneer crumbled (or 4 cups milk, 2 tsps lemon juice)
- 1½ 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)
- ⅛ teaspoon turmeric
- ¼ teaspoon salt (adjust to taste)
- ½ to ¾ teaspoon red chilli powder
- ¾ teaspoon garam masala powder (adjust as needed)
optional
- ½ teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon lemon juice
- 2 tablespoon Coriander leaves finely chopped
How to make the recipe
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
- Add 1½ tbsp oil to a hot pan. Then add ½ tsp cumin seeds and allow them to splutter.
- Next add ½ cup finely chopped onions and 1 chopped green chilli.
- Fry until lightly golden to light brown.
- Then add 1 tsp ginger garlic paste or mince. Saute until the raw smell goes off.
- Add 1 finely chopped tomato, ¼ tsp salt and ⅛ tsp turmeric.
- Fry until the tomatoes turn soft and mushy.
- Then add ½ to ¾ tsp red chili powder, ½ tsp kasuri methi & ¾ tsp garam masala.
- Mix and saute until the raw smell goes off from the mixture & the masala leaves the sides of the pan.
- Stir in ¼ cup 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 check the salt and spice. If needed add more salt.
- Turn off the stove. Add 2 tbsp chopped coriander leaves.
- Serve paneer bhurji with roti, paratha or bread.
- Sprinkle some lemon juice before serving.
NUTRITION (estimation only)
Calories: 202kcal | Carbohydrates: 7g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 353mg | Potassium: 172mg | Fiber: 1g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 24.6mg | Calcium: 291mg | Iron: 0.8mg