Paneer Bhurji – Indian Style
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Melt Butter and Oil
Add 1 tablespoon of butter and 1 tablespoon of oil to a pan and melt them over medium heat.
Sauté Cumin Seeds
Add 1 teaspoon of cumin seeds to the melted butter and oil. for a few seconds until they splutter and become fragrant.
Sauté Onions
Add 1 medium chopped onion to the pan. until the onions are soft and translucent, about .
Add Ginger-Garlic Paste and Green Chili
Add 1 chopped green chili and 1 tablespoon of ginger-garlic paste. Cook for until the raw smell of garlic goes away.
Add Tomatoes
Add 1 medium chopped tomato to the pan. for until they start to soften.
Add Green Bell Pepper
Add 1/2 chopped green bell pepper. Continue to cook until the tomatoes are soft and the mixture starts to come together, about .
Add Dry Spices and Salt
Add 1/2 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, and 1 teaspoon of salt. Mix all the spices well with the vegetable mixture. Cook for , stirring constantly, until the spices are fragrant and the mixture is well combined.
Add Crumbled Paneer
Add 200g of crumbled paneer to the pan. Mix well with the spice and vegetable mixture. Cook for , ensuring the paneer is evenly coated and heated through.
Finish with Kasuri Methi, Lemon Juice, and Cilantro
Crush 1 tablespoon of kasuri methi between your palms and add it to the pan. Add 1 teaspoon of lemon juice and 1/4 cup of chopped cilantro. Mix everything well for a final minute.
Serve Paneer Bhurji
Your soft Paneer Bhurji is ready. Serve immediately in a bowl, garnished with fresh cilantro.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
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 Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Add green peas or gratedCustomise
Add green peas or grated carrots along with the bell peppers for added vegetables.
- For a richer tasteCustomise
You can add a tablespoon of cream or cashew paste at the end.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Crispy Spicy Onion Paratha
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Paneer Masala - Restaurant/Dhaba Style
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
Chole Masala - Quick & Easy Chickpea Curry
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Meat Ball Curry – North Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Curry – Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Curry – Easy & Tasty
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 5 min
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...