Paneer Bhurji Recipe

✨Why you'll love this recipe?

• It's a quick 15-minute dish that uses simple pantry staples you likely already have on hand.
• Customize it with whatever vegetables, spices, and herbs you prefer for a personalized touch.
• Paneer bhurji delivers similar satisfaction with its crumbly, protein-rich texture as an egg scramble.

📋Recipe Ingredients

• Paneer/Chaina - I have used soft, crumbly chaina in this recipe. You can use homemade or store bought paneer as well for this recipe. But in that case, you will have to grate in using a box grater. Paneer is sold in most big chain American grocery stores and all Indian grocery stores in the freezer aisle.
• Peas - I recommend to use frozen peas for convenience and flavor but always use fresh peas when available (especially during Indian winters).
• Spices - My masala dabba essentials (cumin seeds, turmeric, coriander powder, and homemade garam masala) form the perfect foundation for authentic flavor. Chaat masala, though optional, is very highly recommended.
• Aromatics - The combination of onion, ginger, garlic, tomato, cilantro, and optional green chili creates a well-rounded flavor base that complements the spices beautifully.

📖Substitutions, Additions and Variations

• Vegan - instead of paneer or chaina use extra firm tofu to make this bhurji vegan
• Add vegetables - use diced bell peppers or chopped zucchini and cook with the masala along with the peas. Or substitute peas with other veggies of your choice.
• Ginger garlic paste - instead of using minced ginger and garlic you can use ginger garlic paste. Here is the recipe of homemade ginger garlic paste.
• Spice level - instead of using serrano pepper as the green chili in this recipe, you can use jalapeno for milder spice or thai chili for an even spicier version. You can also totally skip green chili and add fresh ground black pepper to taste.
• Make it creamy - add a splash of milk or cream after you add the chaina/paneer to make paneer bhurji creamy.

👩‍🍳Steps to make this recipe

If you are using frozen paneer, plan ahead. You can either thaw it overnight or 6-8 hours in the refrigerator or thaw it using hot water. Then proceed to grate or crumble it. Chop the onions, garlic, ginger, and green chili (if using).

Step 1: Set a 12 inch skillet or a heavy bottomed wide pan on medium heat. Add oil. Once the oil is hot and looks shiny, add the cumin seeds (Image 1).

Step 2: Wait for the cumin seeds to crackle then add chopped garlic and green chili (if using) (Image 2). Note: If you are using ginger garlic paste, do not add it here, but in Step 5.

Step 3: Once the garlic has some color to it(don't let it brown), add the chopped onion along with a pinch of salt. The salt helps extract the moisture out of the onions and they quick faster (Image 3).

Step 4: Stir around the onions for 2-3 minutes till they begin to change color and start turning translucent. At this point, add turmeric powder and coriander powder (Image 4) and mix.

Step 5: After about 30 seconds, add chopped ginger (Image 5). Mix and cook for another 30 seconds to 1 minute or until the raw smell of the ginger goes away.

Step 6: Add the chopped tomatoes (Image 6).

Step 7: Let the tomatoes cook for 4-5 minutes till the the oil separates from the masala and all the moisture is gone (Image 7).

Step 8: So after the masala is cooked/bhoonoed to your satisfaction, add the peas and stir around (Image 8).

Step 9: Add crumbled chaina or grated paneer (Image 9) and season with salt according to taste (at least a teaspoon of salt). Give everything a mix, cover and cook for 5-7 minutes on low heat.

Step 10: After 5-7 minutes, take the lid off, add garam masala, chaat masala, and chopped cilantro (Image 10). Mix everything together, turn the heat off, give a taste check and adjust salt if needed. Enjoy warm with rotis or garlic naan.

🍽️What to serve it with?

1. Flatbreads. Yo can serve it with homemade or store-bought whole wheat rotis (also known as chapathi/fulka) or garlic or plain naan. Plain or palak (spinach) paranthas work great too.
2. Toast. It is really common to enjoy paneer bhurji in a sandwich. It tastes delicious and is perfect on the go meal.

🫙Storage and reheating instructions

Leftover paneer bhurji stays fresh for up to 3 days when stored in an airtight container in the refrigerator. Reheat in the microwave or in a skillet on the stove.

How to use paneer in other recipes

• You can use paneer and almost all other ingredients of this paneer bhurji recipe to make my Punjabi matar paneer recipe.
• If you're using homemade chaina, you can make a double batch and whip up some rasgullas or kesar malai pedas (soft saffron fudge). Some dessert never hurt anyone!
• My Instant Pot Saag Paneer recipe is a family favorite and we make it at least once a month. Talk about a recipe packed with flavor and healthy ingredients.
• Make Paneer Kathi rolls and get ready to impress your guests at any type of party or gathering. I make them almost every year for our Diwali Party.
• Crumble the chaina and replace potatoes in this Aloo ka parantha recipe to make paneer paranthas.

❓FAQ

Related

Looking for other recipes like this? Try these:

If you make this recipe be sure to leave a comment and let me know how you liked it! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.

Love – Vaishali