This is easy, quick and the best Paneer Bhurji recipe ever! Scrambled paneer or Indian cottage cheese stir-fried along with capsicum in tomato onion masala, gives so soft and delicious vegetarian side dish in just 15 minutes. Pair this yummy Punjabi paneer bhurji with parathas, naan bread, pav or bread toast and enjoy!
What is Paneer Bhurji?
Paneer Bhurji aka Paneer Bhujia or Paneer Bharta is scrambled paneer or Indian cottage cheese tossed with capsicum in onions, tomatoes, and spices.
This Paneer Bharta is spiced with some basic spice powders that enhances the taste of this simple dish a little more. It is a perfect side dish for your busy weekday meals or lazy weekend dinners.
Why You Will Love This Recipe
This North Indian Style Scrambled Paneer has become my favourite for busy days, due to many reasons. It is quick, easy to make and need only a few everyday ingredients and takes just 15 minutes to put together.
If you are someone who is looking for a high protein and vegetarian substitute for Egg Bhurji, then this Indian spicy scrambled paneer is a great option for your breakfast. Just serve it with a crispy toasted bread slices on the side, and there you have your healthy breakfast ready.
Paneer is one of those ingredients, that is high in protein and also contains a good amount of calcium. So, a simple Paneer Bharta is a great option to include in your healthy everyday meals and it also keeps you filled for longer.
Paneer Bhurji is so versatile that it can be served for breakfast, lunch as well as for dinner. Serve this hot paneer bharta with crisp lachha parathas, phulkas, toasts or pav and I am sure it will be washed-up in no time.
Ingredients + Notes
The recipe needs just few everyday ingredients, that will be already available in your kitchen pantry.
A few notes on ingredients:
- Use a combination of oil and butter/ghee, it adds a rich flavour in the paneer bhurji. For a richer taste, skip oil and prepare it only in ghee or butter.
- I love to add chopped capsicum, as it adds a nice crunch along with the soft scrambled paneer and enhances the flavor. Feel free to skip it if you do not like it.
- I would recommend you to use homemade paneer for this recipe, as the one made at home is fresh and soft. That said, if you are using the store bought paneer, then place the paneer cubes in a bowl of warm water for 10-15 minutes. The soaking process will make paneer soft and easy to crumble.
- Spice powder adds flavor and color to the bhurji. If chilli powder is not handy, feel free to use cayenne pepper or paprika and curry powder instead of garam masala powder. It will still taste good.
How to make Paneer Bhurji
In a heavy bottom pan, heat oil and butter/ghee together. Add cumin seeds and allow it to crackle.
Then, add chopped green chillies, ginger garlic paste and fry for a minute until raw smell goes off.
Add onions and sauté for 3-4 minutes until soft.
Now, add red chili powder, coriander powder, turmeric, tomatoes, salt and sauté for another minute.
Cover and cook for 2-3 minutes until tomatoes are soft.
Add capsicum and cook for another minute.
Add crumbled paneer, garam masala powder, mix well and cook for 1 minute.
Finally, add lemon juice, chopped cilantro and mix.
Serve with roti, parathas, bread toast, buns or pav.
Of-course, you can! My recipe uses onions and a bit of garlic paste, which you can just skip from the recipe and add only ginger paste. It tastes great without onion and garlic too.
All the other ingredients and the procedure will remain the same.
To prepare the gravy, follow the same procedure given in the recipe. Once you add capsicum, add in a ½ -1 cup of water along with little cream and let it come to a boil.
Add the crumbled or grated paneer, garam masala powder, mix well and cook for another minute or two. Finally, finish it off with lemon juice, cilantro, mix well and serve hot
Absolutely, yes! If you do not like capsicum in the bhurji, feel free to skip it and follow the rest of the ingredients and procedure.
- Use fresh and homemade Malai Paneer to make this spicy bhurji. The store bought paneer is usually a little firm, therefore homemade paneer turns out better.
- If using store bought paneer, add it in a bowl of warm water for 10-15 minutes, to make it a little soft.
- You can use canned tomatoes and a tablespoon of tomato puree instead of fresh tomatoes, to add the restaurant style touch.
- Feel free to add coloured bell peppers along with green capsicum, to make the Bhurji nice flavorful and colourful.
- For a smoky flavour, apply the “Dungar Method or Coal Method”. It gives it that Dhaba style touch to your homemade Paneer Bhujia.
Bombay Street Style Paneer Bhurji : Want the real Indian street style taste? Then add a little bit of pav bhaji masala. It will instantly oomph up the taste of the recipe and make it more ‘masaledar’. I assure you will get that spicy Mumbai Style Bhurji at home, with the addition of just one ingredient.
With Peas. (Matar) : You can skip adding capsicum and green peas instead. You can try this version in Winters, when fresh green peas are available in abundance. You can use frozen green peas too.
With Fenugreek (Methi) or Spinach (Palak) : Add in some finely chopped spinach in the recipe, which adds great texture, color and taste. Instead of Palak, you can opt for other greens such as kale or collard etc.
Vegan : Well, Paneer is a dairy ingredient. Try substituting paneer with tofu if you are looking for vegan version of this lip-smacking bhurji recipe.
Serve this delicious Scrambled Paneer along with toast or pav for breakfast with a hot cup of Masala Chai or Beaten Coffee on the side.
You can also serve it with Phulka, Tawa Paratha or Laccha Paratha for your lunch or dinner.
Use up the leftover bhurji of paneer to make Sandwiches or Wraps/Kathi Rolls. Just slather a little green chutney, add in the bhurji, top it with raw onions and it is ready to serve.
Stuff this leftover bhurji in Parathas or just added to the stir fry rice recipes.
It is a great option to pack in your or your kid’s Lunch Box along with Tawa Paratha.
Paneer Bhurji stays in the fridge for 2-3 days, when stored in an air tight container. While serving it again, reheat it in a pan or microwave, until warm.
Reheat only the amount of bhurji you are planning to serve, as reheating it for a few number of times can decrease its shelf life.
More Delicious Paneer Recipes
If you made my Paneer Bhurji recipe, please let me know how it turned out for you! I'd love to hear through your comments and ratings below.
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Paneer Bhurji Recipe
- 1-2 tablespoons Vegetable Oil
- 1-2 tablespoons Ghee or Butter
- ¾ teaspoon Cumin Seeds
- 1-2 Green Chilies or Serrano Peppers (chopped )
- 2 teaspoon Ginger Garlic Paste
- ½ cup Onions (finely chopped)
- 1 cup Tomatoes (finely chopped)
- 1 teaspoon Red Chili Powder
- 1 Capsicum (medium size, diced)
- 1 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- Salt to taste
- 1 cup Paneer/Indian Cottage Cheese (grated or crumbled)
- ½ teaspoon Garam Masala Powder
- 1 teaspoon Lemon Juice
- 2 tablespoons Cilantro (chopped)
- In a heavy bottom pan, heat oil and butter/ghee together.
- Add cumin seeds and allow it to crackle.
- Add chopped green chilies, ginger garlic paste and fry for a minute until raw smell goes off.
- Add chopped onions and sauté for 3-4 minutes until soft.
- Add tomatoes, red chili powder, coriander powder, turmeric, salt and sauté for another minute.
- Cover and cook for 2-3 minutes until tomatoes are soft. Add capsicum and cook for another minute.
- Add crumbled paneer, garam masala powder, mix well and cook for 1 minute.
- Finally, add lemon juice, chopped cilantro and mix.
- Serve hot with rotis, parathas, bread toast, buns or pav.