Paneer Bhurji
Summary
- Paneer Bhurji is a popular North Indian dish made from crumbled paneer (Indian cottage cheese) cooked with onions, tomatoes, and a blend of aromatic spices. It's a quick and flavorful vegetarian dish that can be enjoyed with roti, paratha, or bread for breakfast, lunch, or dinner.
Video Chapters
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All Ingredients - Main Ingredients
- Oil 1 tbsp
- Ghee 1 tbsp
- Cumin seeds 1/2 tsp
- Onion 1
- Green chilli 1
- Mint leaves few
- Ginger garlic paste 1 tsp
- Chilli powder 1/2 tsp
- Coriander powder 1 tsp
- Garam masala 1/2 tsp
- Turmeric powder 1/4 tsp
- Pav bhaji masala 1 tsp
- Salt to taste
- Tomato 1
- Water 1/4 cup
- Grated paneer (cottage cheese) 200 gms
- Coriander leaves as needed
- Kasuri methi 1 tsp
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Heat Oil and Ghee
Heat 1 tablespoon of oil and 1 tablespoon of ghee in a pan over medium heat.
Step 2: Add Cumin Seeds and Aromatics
Add 1/2 teaspoon of cumin seeds and let them splutter. Then add 1 chopped onion, 1 chopped green chilli, a few mint leaves, and 1 teaspoon of ginger garlic paste. for until the onions turn translucent and slightly golden.
Step 3: Add Dry Spices
Add 1/2 teaspoon of chilli powder, 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, 1/4 teaspoon of turmeric powder, 1 teaspoon of pav bhaji masala, and salt to taste. for until the spices are fragrant.
Step 4: Cook Tomatoes
Add 1 chopped tomato to the pan. for until the tomatoes soften and break down.
Step 5: Simmer with Water
Pour in 1/4 cup of water. Cook for , stirring occasionally, until the mixture thickens and the oil starts to separate from the masala.
Step 6: Add Paneer
Add 200 grams of grated paneer to the cooked masala. Give it a good mix, ensuring the paneer is evenly coated with the spices.
Step 7: Garnish and Serve
Garnish with fresh coriander leaves and 1 teaspoon of crushed kasuri methi. Mix well and serve hot with roti, paratha, or bread.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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