About this recipe
Paneer Bhurji is an easy, quick and mild spicy dish that would make a great weekday supper or a lovely main for a vegetarian guest. This is a great alternative to scrambled eggs that eggetarians love!! This paneer mixed with onion, tomato and bell pepper or peas is vegetarian, easy to make and ready in just 30 minutes – perfect for midweek meal.
Oil Or Ghee: I use olive oil for most of my recipes but ghee also gives this dish a wonderful taste.
Paneer: I used store-bought paneer for this recipe but it comes out good with the homemade paneer as well. Most of the time, I use home made paneer.
Spices: Apart from basic masalas like – salt, turmeric, coriander powder and cumin powder, I prefer ground black pepper instead of red chili powder for this recipe. Add dry mango powder and sprinkle garam masala before you serve.
Other: Add onion, tomato, garlic, green chili, cilantro leaves, ajwain seeds, bell pepper, or peas.
- Firstly, in a large pan, heat oil on medium flame and saute ajwain(carom seeds) and kadhi leaves. Let them sizzle for few seconds.
2. Add chopped onion, green chili, and garlic. Cook for 5 minutes until turned light brown.
3. Add green and red bell pepper and saute for 3-4 minutes.
4. Then add salt, coriander powder, cumin powder, turmeric, dry mango powder, and black pepper powder. I personally prefer black pepper in this recipe, however, red chili powder or red chili flakes can be used too. Mix and cook the spices for 30 seconds.
5. Further, add the chopped tomatoes and cook for 3-4 minutes until softened.
6. Add crumbled paneer/cottage cheese and mix gently. Cook the paneer for 2 to 3 minutes. Do not over-cook else it will become rubbery and chewy.
7. Garnish with chopped cilantro leaves. You can also sprinkle garam masala before serving but it’s optional. Serve with parathas, chapatis, naan, or on a toast as well!
- With Spinach – Chop spinach leaves and add to cottage cheese and mix with spices. Drop garlic and bell pepper.
- Methi – Chop methi leaves and add to cottage cheese and mix with spices.
- Peas – Replace bell pepper with peas. It’s a great addition to the recipe.
- Kasuri Methi – Garnish with Kasuri methi instead of cilantro leaves.
Serve Paneer Bhurji with Indian Bread like Chapati, Naan, Paratha, or rice.
My hubby likes it with toasted Pav or bread as well.
Serve in the morning for a filling breakfast.
I use leftover bhurji to make a grilled bhurji sandwich. Serve with Green Chutney.Print