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This Paneer Bhurji Recipe is easy to made. that is why I always prefer this recipe, when I wanting a protein and quick meal. So let’s start to make this.
Hello Friends, how are you, my name is Alex and today I show you how to make a delicious Paneer Bhurji at home. In talk about this recipe taste, it’s taste are delightful balance of savory, mildly tangy and aromatic flavors. And texture of this recipe is so crumbly & soft with finely diced vegetables.
So let’s talk about how I know about this recipe? Last winter I went to my grandmother’s house with my family. His house is on the top of the mountains, and snow also falls there. Every morning my grandmother used to give us paneer bhurji for breakfast, and it’s too delicious. And then I learned this recipe from my grandmother. So today I will teach you this delicious paneer bhurji recipe, let’s start. And also check our more tasty recipe by here.
You can check this video for making Delicious Paneer Bhurji at home, and don’t forget to give your valuable feedback in comment section.
Ingredients for Paneer Bhurji Recipe
Now let’s gathering all the ingredients, so first of all we need 200 to 250 grams Paneer, crumbled or grated, 1 to 2 tablespoon oil or ghee, 1/2 teaspoon cumin seeds (jeera), 1 medium onion, 1 teaspoon ginger-garlic paste, 1 medium tomato, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, salt to taste and some optional things such as 1 teaspoon kasuri methi, fresh coriander leaves, and lemon juice 1 teaspoon. So let’s jump to next step.
Prepare the Paneer
After gathering all the ingredients, now it’s time to prepare the paneer. Firstly take 250 grams of paneer, 1 large bowl. In this bowl crumble the paneer using your hands or a grater. and specially if you using store-bought paneer, then soak it in warm water for 15-20 minutes, then drain and crumble. After crumbling keep a side the bowl and jump to next step.
Add Aromatics
Now it’s time to temper the spices add add aromatics. So firstly take pan or wok, then heat the oil or ghee in this pan over medium heat. Then add cumin seeds, Once they sizzle and turn light golden, add the finely chopped onions. Now saute the onions until they become translucent and soft and light golden brown. This usually takes about 5 to 7 minutes. Then add the ginger-garlic paste and chopped green chilies. Saute for another minute until the raw smell of ginner and garlic disappears. After doing that let’s jump to next step.
Cook Tomatoes
Now add the finely chopped tomatoes and a pinch of salt, this help the tomatoes cook faster. Then saute on medium-low heat, and pressing them with the back of your spoon, until they soften completely and the oil start to separate form the sides of the mixture. This may about take 5 to 7 minutes, So moving to next step for add some dry spices.
Adding dry Spices and crumbled Paneer
Now it’s time to adding some magic into the pan, I mean adding dry spices. So doing lower the heat. Add turmeric powder, red chili powder, coriander powder, and garam masala. Then mix well and saute for about 30 to 60 seconds, and also ensuring the spices are cooked but don’t burn. If the mixture looks too dry you can add a tablespoon or two of water. After that add the crumbled paneer to the pan. Mix gently but thoroughly, ensuring the paneer is well coated with the spice mixture. And also ensuring do not overcook the paneer.
Finally cook for just 2 to 3 minutes, stirring occasionally, after when paneer absorb all flavors stop the heat and add Kasuri Methi, crush it between your palms and add to the paneer bhurji, mix well and also add fresh coriander leaves. Then squeeze a lemon into the paneer bhurji and serve hot. Enjoy!
Recipe
Easy to made Delicious Paneer Bhurji Recipe
Course: Main, Sides, BreakfastCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
10
minutesCalories per serving
350
kcalPaneer Bhurji is a popular and delicious Indian dish made from scrambled Indian cottage cheese (paneer). It's quick, easy to make, and packed with protein, making it a great option for any meal of the day, especially for fitness lovers or as a healthy and kid-friendly dish (by adjusting the spice).
Ingredients
Paneer: 200-250 grams, crumbled or grated
Oil/Ghee: 1-2 tablespoons (use less for a healthier version)
Cumin Seeds (Jeera): 1/2 teaspoon
Onion: 1 medium, finely chopped
Ginger-Garlic Paste: 1 teaspoon (or 1-inch ginger and 2-3 garlic cloves, finely minced/crushed)
Green Chillies: 1-2, finely chopped
Tomato: 1 medium, finely chopped
Turmeric Powder (Haldi): 1/4 teaspoon
Red Chilli Powder (Lal Mirch): 1/2 teaspoon
Coriander Powder (Dhaniya): 1 teaspoon
Garam Masala: 1/2 teaspoon
Salt: To taste
Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon (optional, but adds a lovely aroma)
Fresh Coriander Leaves: 2-3 tablespoons, finely chopped, for garnish
Lemon Juice: 1/2 - 1 teaspoon (optional, for a tangy finish)
Directions
- Prepare the Paneer: Crumble the paneer using your hands or a grater. If using store-bought paneer, soak it in warm water for 15-20 minutes, then drain and crumble. Set aside.
- Heat the Oil: Heat oil or ghee in a pan or kadai (wok) over medium heat.
- Temper the Spices: Add cumin seeds. Once they sizzle and turn light golden (don't burn them), add the finely chopped onions.
- Sauté Onions: Sauté the onions until they become translucent and soft, and light golden brown. This usually takes about 5-7 minutes.
- Add Aromatics: Add the ginger-garlic paste and chopped green chillies. Sauté for another minute until the raw smell of ginger and garlic disappears.
- Cook Tomatoes: Add the finely chopped tomatoes and a pinch of salt (this helps the tomatoes cook faster). Sauté on medium-low heat, pressing them with the back of your spoon, until they soften completely and the oil starts to separate from the sides of the mixture. This may take 5-8 minutes.
- Add Dry Spices: Lower the heat. Add turmeric powder, red chilli powder, coriander powder, and garam masala. Mix well and sauté for about 30-60 seconds, ensuring the spices are cooked but don't burn. If the mixture looks too dry, you can add a tablespoon or two of water.
- Incorporate Paneer: Add the crumbled paneer to the pan. Mix gently but thoroughly, ensuring the paneer is well coated with the spice mixture. Do not overcook the paneer, as it can turn chewy.
- Finish the Bhurji: Cook for just 2-3 minutes, stirring occasionally. The goal is to heat the paneer and let it absorb the flavors, not to cook it until it's dry.
- Add Kasuri Methi and Garnish: If using kasuri methi, crush it between your palms and add to the bhurji. Mix well. Turn off the heat. Stir in the fresh coriander leaves.
- Adjust and Serve: Taste and adjust salt if needed. A squeeze of lemon juice at the end can brighten the flavors. Serve hot.
Notes
- Enjoy!
Nutrition
Nutrition Facts
4 servings per container
Serving Size200g
- Amount Per ServingCalories350
- % Daily Value *
- Total Fat
20g
31%
- Sodium 100mg 5%
- Potassium 100mg 3%
- Total Carbohydrate
17g
6%
- Dietary Fiber 3g 12%
- Protein 15g 30%
- Vitamin A 1%
- Vitamin C 1%
- Calcium 3%
- Iron 1%
- Vitamin B12 1%
- Phosphorus 1%
- Magnesium 1%
- Zinc 1%
- Manganese 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
FAQ for Delicious Paneer Bhurji Recipe
Is Paneer Bhurji healthy?
Yes, Paneer Bhurji can be very healthy, especially when prepared with minimal oil/ghee. Paneer is an excellent source of high-quality protein and calcium. The inclusion of vegetables like onions, tomatoes, and fresh coriander adds vitamins, minerals, and fiber. It’s a great option for vegetarians and fitness enthusiasts
Can I add other vegetables to Paneer Bhurji?
Absolutely! This is a great way to boost nutrition and flavor. Popular additions include:
- Finely chopped bell peppers (capsicum) for color and crunch.
- Green peas (matar) for sweetness and added protein/fiber.
- Finely chopped spinach (palak) or fenugreek leaves (methi) for a nutritious earthy flavor. Sauté these vegetables along with the onions and tomatoes before adding the paneer
Can I use frozen paneer for Bhurji?
While fresh paneer is always recommended for the best texture, you can use frozen paneer. Make sure to thaw it completely (preferably overnight in the refrigerator or by soaking in warm water) and squeeze out any excess water before crumbling
How long does Paneer Bhurji last in the refrigerator?
When stored in an airtight container in the refrigerator, Paneer Bhurji generally stays fresh for 2-3 days.
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