Paneer bhurji is a punjabi dish made with crumbled paneer(indian fresh cheese) and spices in a onion & tomato masala. It is super delicious paired with bread, roti, pav, naan or paratha. Paneer bhurji can also be stuffed into sandwiches and wraps. It is a good vegetarian keto dish due to high fat content of paneer.
A breakfast of crisped bread with creamy paneer bhurji at a roadside dhaba used to be our favorite whenever we took road trip on along the Delhi - Amritsar highway. At most hotels, they make bhurji on a large tawa in a rich & red gravy and after dishing out the bhurji, without wiping the tawa, they added loads of butter and browned the bread. The bread used to be out of this world tasty. White bread is still one of my favorite with paneer bhurji.
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What is Paneer Bhurji?
Paneer = Soft and Firm Fresh Indian Cheese, Bhurji = Scrambled
Also know as paneer bhujia or paneer ki bhurji, paneer bhurji is a classic north indian dish. It is quick and easy scrambled paneer cooked with spices, tomatoes, onions. It is a burst of spicy, savory, creamy and tangy flavors. Paneer bhurji can be made dry or restaurant style with gravy. You can enjoy bhurji for breakfast or as a side dish for lunch or dinner. You can serve it instead of egg bhurji (spicy scrambled eggs) to your pure vegetarian guests.
About My Recipe
- My paneer bhurji recipe is somewhere between the plain homestyle and restaurant style. Over the years, I have come up with this recipe which combines elements of a simple paneer scramble and dhaba style paneer bhurji. It is neither too plain nor too heavy or rich.
- I always saw mom adding a little boiled potato when making bhurji and I do the same. Potato is love and it makes the paneer bhurji very delicious and adds a great texture as well.
What is Paneer Bhurji Made of (Ingredients)
Here are the ingredients you will need.
- Paneer - I highly recommend using homemade paneer curds to make bhurji. Whenever I plan on making bhurji with it, a day or two ahead, I make paneer and store it. The creaminess and flavor with homemade paneer is amazing. Here is a post on how to make paneer at home. However, if you do not have time, you can easily use store bought paneer.
- Besan (Gram Flour)- A little over tablespoon gives a wonderful nutty aroma and smoothness to the bhurji. You won't taste besan though.
- Butter & Mustard Oil - These two fats are the pillars of punjabi cooking. I brown the spices and chickpea flour in mustard oil. And make the onion tomato base in butter (dhaba style). However, you can easily use avocado or any neutral oil. You can use ghee as well for cooking bhurji.
- Other Ingredients - Onions, Tomatoes, Ginger Garlic, Powdered Spices, Kasuri Methi etc.
See recipe card for exact measurements.
How to Make Paneer Bhurji (Step By Step Pictures)
- Make The Paneer - In the homemade paneer recipe, just skip the step of weighing down the paneer into a block. Once the curds are drained they are ready to use for making bhurji. Skip this step if you are using store bought paneer.
- Start by browning the besan and powdered spices in mustard oil. Transfer to a small bowl.
- In the same pot, melt the butter and brown the garlic, ginger and onions.
- Add the tomato puree and saute for a little bit.
- Add back the besan and spices. Cook the masala till you see oil separating.
- Add the crumbled paneer and cook with the masala for 8-9 minutes on slow heat till you see tiny oil bubbles.
- Finish with kasuri methi & garam masala. Also add the cilantro.
Variations & Serving Suggestions
- Add Vegetables - Add diced capsicum(bell pepper), blanched matar (green peas), corn, methi (fenugreek leaves) or spinach to add fiber and extra nutrition to bhurji.
- Make it Vegan - Simply replace the paneer with extra firm tofu or soy granules for a vegan friendly version. Use vegan oil or butter to cook the bhurji.
- Make it Cheesy - Add some shredded cheese on warm bhurji before serving.
- Turn it into an appetizer - Serve on lettuce cups, crackers, crostini bread etc and serve as party appetizer.
- Make It Grain free - If you dont want to use gram flour, simply skip it and add the powdered spices to the onion tomato masala and bhuno (sautè ) it.
- Add a kick - Add chopped green chillies/serranos for a nice grassy heat.
- Make Wraps & Tortillas - Fill up bhurji in parathas and make wraps or kathi rolls, you can also make cheesy quesadilla.
- Finish bhurji with a tablespoon or two of heavy cream for a richer taste. You can especially do this for dinner parties.
Few Tips
- If you are using homemade paneer, make sure to drain it for a good 30-40 minutes to avoid watery bhurji.
- Go for malai paneer if you are using store bought. I like the one from Nanak or Gopi.
- Dont chop the onions too fine. Bhurji is supposed to have texture after cooking. We dont want the masala to be pasty.
- You can use milk instead of water.
- Do not stir or cook the a lot after adding paneer. We want the paneer to retain small crumbled texture. The more we stir, bhurji gets soft and mashed.
- Since, this recipe is in between dry and wet gravy bhurji, be a little mindful when adding water. The bhurji will thicken a bit after sitting. Avoid adding too much water, the paneer and liquid should not seperate.
- If you like a yellow looking bhurji, add extra turmeric to the recipe.
- You can skip the potato if you wish.
FAQ
How do I avoid watery Paneer bhurji?
1) Make sure that the paneer crumbles are not watery. If you are making at home, drain the milk curds well. If using store bought, dry the block of paneer before crumbling it.
2)If you feel that the water is seperating, add a bit more of boiled potato to bhurji. Dont worry, it will still taste of paneer.
Can I use this recipe for a dry or saucy version?
Yes absolutely. It all depends on the water content. For a dry version, skip the water. For a saucy or gravy paneer bhurji, add ¾ cup water and cook it with masala for extra 3-4 minutes so that its part of masala before adding paneer.
More Paneer Recipes
Paneer Bhurji
Paneer bhurji is a north indian dish made with crumbled paneer and spices in a onion & tomato masala base.It is super delicious paired with bread, roti or paratha. Paneer bhurji can also be made into sandwiches and wraps. It is a good vegetarian keto dish.
Ingredients
- 1 tablespoon mustard oil substitute with avocado any cooking oil
- 1.5 tablespoon besan gram flour
- 1 tablespoon corinader powder
- 2 teaspoon red chili powder adjust to taste
- ¼ teaspoon turmeric powder
- 3 tablespoon butter
- 4 cloves garlic chopped
- 1 inch ginger chopped
- 1 teaspoon cumin seeds
- 1 cup onion chopped
- 1 cup tomatoes pureed in blender (about 3 medium tomatoes)
- 1.25 teaspoon salt adjust to taste
- ½ cup water or as needed
- 300 g paneer crumbled
- 1 small (~⅓ cup) potato boiled & fine crumbled (optional)
- 1 teaspoon kasuri methi crushed between palms
- ½ teaspoon garam masala or to taste
- 3 tablespoon cilantro chopped
- 1 green chili chopped (adjust to taste)
Instructions
Preparation
- Home Made Paneer :- If you plan to use homemade paneer, see this post on how to make paneer at home. In the recipe, just skip the step of weighing down the paneer into a block. Once the curds are drained for good 30-40 minutes, they are ready to use for making bhurji. Store Bought Paneer :- If you are using store bought paneer, soak it in boiling water for 15 minutes. Drain, wipe dry with a towel and then crumble the paneer.
- Chop the onions, ginger and garlic.
- Add roughly chopped tomatoes to a blender jar and make a puree.
Cooking Paneer Bhurji (Cook on Medium stove)
- In a wide pan(10 inch or 12 inch) or a large kadai, heat up the mustard oil til its a bit smoky. Add the besan. Let besan roast in oil for 1-2 minutes, keep stirring else it will burn.
- Add coriander, red chilli and turmeric powder and brown them as well on slow heat for 2-3 minutes till you smell a nice aroma. These spices can burn easily so be a little careful. Tranfser the besan slurry to a small bowl once roasted.
- In the same pan without wiping, melt the butter. Add the ginger,garlic and cumin and saute for 25-30 seconds.
- Add the onions next and saute them for a good 6-8 minutes until the start turning light golden brown. Dont brown to a dark shade.
- Add the tomatoes and sprinkle some salt. Cook the tomatoes for 5-6 minutes. Dont dry out too much.
- Add the browned besan and spices and saute everything together for another 2-3 minutes till you see a nice thick masala is formed.
- Next, add ⅓ to ½ cup water. Mix the water well. You will see that the masala will look like a slurry. Dont worry. Its perfect. Note:- Due to besan you will see that the masala will thicken fast. If you want you can add more water but make sure that it becomes part of the masala before adding paneer.
- Once you see that the masala is bubbling again, add the paneer and very gently mix it with the masala. If there are some big chunks of paneer, lightly mash it using back of the spoon. You can add the potato as well right now. Mix everything well with the masala and let cook for a minute or two. Tip:- Dont stir a lot. Also dont cook on high heat. Else the paneer will get hard and rubbery.
- After adding paneer, cook the bhurji for no more than 5-6 minutes.
- Switch off the stove and add kasuri methi, garam masala and chopped cilantro and green chilies(if using). Serve warm with some crisped bread. Enjoy!
Notes
- If you are using homemade paneer, make sure to drain it for a good 30-40 minutes to avoid watery bhurji.
- Go for malai paneer if you are using store bought. I like the one from Nanak or Gopi.
- Dont chop the onions too fine. Bhurji is supposed to have texture after cooking. We dont want the masala to be pasty.
- You can use milk as well instead of water.
- Do not stir or cook the a lot after adding paneer. We want the paneer to retain small crumbled texture. The more we stir, bhurji gets soft and mashed.
- Since, this recipe is in between dry and wet gravy bhurji, be a little mindful when adding water. The bhurji will thicken a bit after sitting. Avoid adding too much water, the paneer and liquid should not seperate.
- If you like a yellow looking bhurji, add extra turmeric to the recipe.
- You can skip the potato if you wish.
- Finish bhurji with a tablespoon or two of heavy cream for a richer taste.
- Add Vegetables - Add capsicum, matar(green peas), corn, methi(fenugreek leaves) or spinach to add fiber and extra nutrition to bhurji.
- You can use ghee as well instead of butter.
- Make it Vegan - Simply replace the paneer with extra firm tofu or soy granules for a vegan friendly bhurji. Use vegan oil or butter to cook the bhurji.
- Make it cheesy - Add some shredded cheese on warm bhurji before serving.
- Turn it into an appetizer - Serve on lettuce cups, crackers, crostini bread etc and serve as party appetizer.
- Make It Grain free - If you dont want to use gram flour, simply skip it and add the powdered spices to the onion tomato masala and sautè it.
- Add a kick - Add chopped green chillies/serranos for a nice kick and grassy heat.
- Make Wraps & Tortillas - Fill bhurji in parathas and male wraps or kathi rolls, you can also make cheesy quesadilla.
- Make Vegetarian Sloppy Joes - Pile the bhurji on warmed pan or dinner rolls.
Nutrition
Calories: 243kcalCarbohydrates: 9gProtein: 10gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 41mgSodium: 656mgPotassium: 191mgFiber: 2gSugar: 3gVitamin A: 523IUVitamin C: 9mgCalcium: 322mgIron: 1mg
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