Paneer Bhurji – Indian Style
Recipe Summary
- This Paneer Bhurji recipe features crumbled paneer cooked in a spicy and tangy tomato-onion gravy with bell peppers. It's a quick and easy vegetarian dish, perfect to serve with chapati or phulka for a satisfying meal.
All Ingredients - Main Ingredients
- Oil 1 tbsp
- Onion 1 (chopped)
- Green chilli 2
- Ginger 1 inch
- Garlic cloves 3
- Capsicum 1 (chopped)
- Tomato 1 (chopped)
- Turmeric powder 1/4 tsp
- Chilli powder 1 tbsp
- Garam masala 3/4 tsp
- Salt 1 tsp
- Water 1 cup
- Grated paneer 200 g
- Coriander leaves chopped
Tools You'll Need
- Pan
- Blender
Don't have an ingredient? Try these swaps
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 Pan and Sauté Onions
Heat a pan and add 1 tablespoon of oil. Add 1 chopped onion and sauté until it turns transparent, which takes about .
Step 2: Prepare Ginger-Garlic-Chilli Paste
In a blender, combine 2 green chillies, 1 inch of ginger, and 3 garlic cloves. Blend them into a fine paste.
Step 3: Add Paste and Vegetables
Add the prepared ginger-garlic-chilli paste to the sautéed onions. Sauté for until the raw smell of the paste disappears. Then, add 1 chopped capsicum and 1 chopped tomato to the pan.
Step 4: Add Spices and Cook Gravy
Add 1/4 teaspoon of turmeric powder, 1 tablespoon of chilli powder, 3/4 teaspoon of garam masala, and 1 teaspoon of salt. Mix all the spices well with the vegetables and cook until the tomatoes are well smashed and the mixture forms a cohesive base, about .
Step 5: Simmer with Water
Pour 1 cup of water into the pan. Stir well and cook for until the raw smell of the spices completely disappears and the gravy thickens slightly.
Step 6: Add Paneer and Finish
Add 200 grams of grated paneer to the simmering gravy. Sprinkle chopped coriander leaves over it. Mix gently to combine the paneer with the gravy. Cook for another , allowing the paneer to absorb the flavors.
Step 7: Serve
Serve the hot Paneer Bhurji with chapati or phulka.
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