Last updated on June 12th, 2021 at 10:10 am
Recipe for paneer bhurji – This scrambled paneer stir fry has everything you love in a tikka and everything you love in a side dish; combine them both and you get Paneer Bhurji. It is an excellent source of protein and it is super delicious! It pairs perfectly with flatbreads and can easily be made into rolls for lunch.
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Paneer is such a versatile ingredient and it is especially fun to cook with. I also enjoy making fresh paneer at home; I always end up making this recipe for paneer bhurji. Because whats not to love about skipping the step of pressing the curds into a block, right? It’s already in crumbled form and I directly use it to make paneer bhurji.
That being most times I do use store-bought block of paneer and crumble it to make this dish. This dish itself is easy to make and so simple. Once you make it, you’ll never go back to thinking about craving tikkas. Paneer Bhurji has all that flavor of tikkas locked in.
Paneer Bhurji / Recipe for Paneer Bhurji:
What goes into this:
- Paneer: I have used store-bought paneer here for this recipe for paneer bhurji. Usually, you can use both homemade and store-bought paneer. Homemade paneer when used right after making is very soft and delicate and doesn’t need water while cooking. Store-bought paneer is a bit dry compared to fresh paneer but that’s not a bad thing. Even homemade paneer will dry out a little bit when stored in the refrigerator. Readymade paneer will need a bit of water while it cooks so that it absorbs all that moisture and becomes just as soft as fresh paneer.
- Fresh ingredients: This recipe for paneer bhurji doesn’t require a lot of chopping. You only have to prep up an onion, a couple of tomatoes, green chillies and ginger garlic paste. It literllay wont take up more than 5 minutes to get these ready.
- Dry ingredients: Oh dry ingredients are the main deal here in this recipe for paneer bhurji. Ingredients, which are all powders and easily available in any Indian store, like chilli powder, coriander powder, garam masala powder, fennel seed powder, cumin seed powder, turmerric powder and amchur powder each add amazing flavor to this dish. Chilli powder adds spice, the turmeric and amchur powder gives a bit of sourness and the rest of the powders gives flavor.
Serving and Storing this Paneer Bhurji:
How to serve paneer bhurji? – One word – Roti. It is just amazing to pinch some paneer bhurji with wheat rotis. You can make easy chapathi rolls with it. You can also served it with any flatbread of make sandwiches with this paneer bhurji gravy as the filling.
Can I store this paneer bhurji for later? – Um, this recipe for paneer bhurji is best served right away while the paneer bits are soft and moist. As it cools down the paneer hardens with which you can make rolls out of it or sprinkle some water and reheat it in microwave. I suggest that you don’t store this paneer bhurji gravy for more than a day’s time.
Tips to note:
- You can use freshly made paneer or store-bought paneer for this. Store-bought paneer may need a bit of water to cook.
- This paneer bhurji tastes best when served immediately. If you have leftovers, microwave them before serving.
- Paneer bhurji goes well with rotis or any flatbread.
- In some parts, people add Pav Bhaji masala is usually added to this dish. If you have it at home, add 1/2-1 tsp of it. Otherwise, don’t bother about it because most of the ingredients are already used here.
- If you like a spicy paneer bhurji, use 1 tsp of chili powder instead of 1/2 tsp.
More Protein-Rich Recipes you might like:
- Instant Pot Butter Chicken Recipe
- Creamy Mushroom Soup Recipe
- Spicy Chicken Fry / Dynamite Chicken
- Matar Paneer (Paneer and Peas) Curry
- Paneer Jalfrezi (super quick stir fry)
Recipe for Paneer Bhurji / Paneer Bhurji Gravy
Equipment
- Saute Pan
Ingredients
- 200 g Paneer , crumbled
- 2 tbsp Ghee / Vegetable Oil
- 1/2 tsp Cumin Seeds
- 2 medium Green Chillies , minced
- 1 large Red Onion , chopped finely
- 1 tsp Ginger Garlic Paste , heaped
- 2 medium Tomatoes , pulpy, diced
- 1 tsp Salt
- 1/4 tsp Turmeric Powder
- 1/2 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1/4 tsp Cumin Seed Powder
- 1/4 tsp Fennel Seed Powder
- 1/4 tsp Amchur Powder
- 1/2 tsp Garam Masala Powder
- Coriander Leaves , to garnish
Instructions
- Put a sauté pan on the stove and heat it up. Add the oil/ghee to it and let it begin to smoke a bit. Once that happens, add the cumin seeds and let them splutter.
- Quickly add the green chillies and onions to the pan. Sauté in medium flame until the onions turn translucent.
- Next, add the ginger garlic paste and stir it around for a few seconds. Then add the chopped tomatoes along with the turmeric powder, chilli powder, coriander powder, amchur powder, garam masala, cumin powder, fennel seed powder, and the salt. Sauté it until the tomatoes are mushy.
- Finally add the paneer and stir to bring it all together. Add few tablespoons of water if required. Cover and cook for 2-3 minutes or until the crumbled paneer bits are all soft.
- Sprinkle some coriander leaves on the paneer bhurji, remove the pan from heat and serve it immediately!
Notes
- You can use freshly made paneer or storebought paneer for this. Storebought paneer may need a bit of water to cook.
- This paneer bhurji tastes best when served immediately. If you have leftovers, microwave them before serving.
- Paneer bhurji goes well with rotis or any flatbread.
- Pav Bhaji masala is usually added to this dish. If you have it at home, add 1/2-1 tsp of it. Otherwise, no need to bother about it because most of the ingredients are already used here.
- If you like a spicy paneer bhurji, use 1 tsp of chilli powder instead of 1/2 tsp.
Made this? Got doubts? Let me know what you think in the comments below!
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