Paneer Bhurji is a delightful scrambled paneer dish infused with spices, onions, tomatoes, and herbs. This recipe follows a traditional Punjabi style, reminiscent of how it’s prepared in my home. Paneer, also known as Indian cottage cheese, serves as a vital protein source for vegetarians. Indian cuisine boasts a plethora of dishes featuring this dairy product, and paneer can be incorporated in various ways—whether cubed in curries, formed into koftas, or crumbled to create a luscious Paneer Bhurji.
About Paneer Bhurji
The term ‘Bhurji’ in Hindi translates to ‘scrambled,’ which perfectly describes this dish. Paneer Bhurji is essentially scrambled paneer, combined with a medley of ingredients.
This quick and straightforward vegetarian recipe features crumbled homemade paneer sautéed with onions, tomatoes, ginger-garlic paste, green chilies, and an array of spices, resulting in a savory and tangy dish.
It can be seen as the vegetarian counterpart to the popular Indian scrambled eggs, known as egg bhurji or anda bhurji in Hindi.
There are two variations of this dish: a dry or semi-dry version, which is the most common, and a Paneer Bhurji Gravy version, which features a curry base and is often found in local eateries (dhabas) across North India.
This flavorful Paneer Bhurji is not only quick to prepare but also makes for an ideal breakfast option. Additionally, a vegan alternative can be made by substituting paneer with tofu, though it’s essential to use firm tofu rather than silken or soft tofu.
In Punjabi households, Mooli Bhurji, made with grated or finely chopped tender white radish, is also a popular dish.
Ingredient Essentials
Here’s a list of essential ingredients for a delicious Paneer Bhurji:
- Firm paneer (cottage cheese): The main ingredient, paneer, is fresh cheese made by curdling milk with an acidic agent like lemon juice or vinegar. Homemade paneer is preferred for its superior taste and freshness.
- Homemade paneer: Making paneer from scratch is easier than it sounds. Follow the step-by-step instructions on how to make paneer, and you’ll have fresh paneer ready in about half an hour.
- Onions and tomatoes: Both ingredients are staples in many Indian dishes. Use ripe, red tomatoes that are not too tart or sour, and any type of onion (red, yellow, or white) works well.
- Ginger-garlic paste: This paste can be made by crushing fresh ginger and garlic together. While freshly made is ideal, store-bought paste can also be used.
- Spices: Common Indian spices like red chili powder, turmeric powder, coriander powder, and garam masala powder are used. These spices are widely available in Asian grocery stores and online. For the best flavor, consider using homemade garam masala.
How to Make Paneer Bhurji
Prep Paneer & Make Onion Tomato Masala
1. Crumble 200 to 250 grams of paneer with your fingers and set aside. Homemade paneer is recommended.
2. Heat 3 tablespoons of oil in a frying pan or kadai (wok). Ghee or butter can also be used.
3. Add ½ teaspoon of cumin seeds and let them crackle on low to medium heat.
4. Add ½ cup of finely chopped onions.
5. Sauté the onions on medium-low heat until they become translucent and soft.
6. Next, add 1 teaspoon of ginger-garlic paste and 1 or 2 chopped green chilies (about ½ to 1 teaspoon, chopped).
7. Mix well and sauté for a few seconds until the raw aroma of ginger-garlic dissipates.
8. Add 1 cup of tightly packed finely chopped tomatoes.
9. Mix the tomatoes and sauté on medium-low heat.
10. Sauté until the tomatoes are completely soft. You can add a pinch of salt to expedite the cooking process.
Once the tomatoes soften, you’ll notice oil separating from the mixture.
11. Now, add the following ground spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ to ½ teaspoon garam masala powder
12. Mix thoroughly and sauté for 5 to 6 seconds over low to medium-low heat.
Make Paneer Bhurji
13. Add the crumbled paneer and salt to taste.
14. Mix well and cook for 1 minute. Avoid overcooking the paneer, as it can become tough and lose its softness.
15. Turn off the heat and add 3 tablespoons of chopped coriander leaves. Mix thoroughly.
16. Serve the Paneer Bhurji hot with roti, chapati, phulka, paratha, or bread, accompanied by thinly sliced onions and lemon wedges.
For added flavor, squeeze lemon juice over the bhurji before enjoying. It also pairs wonderfully with toasted bread.
Serving Suggestions
Enjoy the scrambled paneer hot with Indian flatbreads like roti, chapati, phulka, or paratha. It can also be served with pav (dinner rolls) or bread.
When serving with flatbreads, pair it with thinly sliced onions and lemon wedges.
For extra zest, squeeze lemon juice over the bhurji before eating. This dish also complements various North Indian mains beautifully.
Sometimes, I toast bread slices and top them with this delightful bhurji, or make sandwiches using it.
Expert Tips
- Paneer: Homemade paneer yields the best results. If using packaged or frozen paneer, follow the instructions on the package. Avoid overcooking the paneer, as it can become tough and chewy.
- Fat: You can use oil, butter, or ghee for cooking. The choice of fat affects the dish’s flavor.
- Tomatoes: The tanginess in this bhurji comes from the tomatoes. Use ripe, red tomatoes with a sweet-tangy flavor. Avoid overly sour or unripe tomatoes.
- Spices: Adjust the amount of green chilies, red chili powder, or cayenne pepper according to your taste. Use only the recommended amount of garam masala, as too much can overpower the dish.
- Herbs: Always use fresh coriander leaves (cilantro). You can also add fresh mint leaves for a different flavor.
- Vegan option: Substitute paneer with firm tofu, but avoid silken or soft tofu.
FAQs
Yes, ‘bhurji’ translates to ‘scrambled’ in Hindi, so any dish with ‘bhurji’ in its name refers to a scrambled version of that dish.
Absolutely! This bhurji will taste great even with freshly prepared homemade chenna, but ensure to drain the liquids thoroughly.
Enhance the nutrition by adding vegetables like green peas, bell peppers, carrots, or leafy greens such as spinach or fresh fenugreek leaves.
While you can create a vegan version with firm tofu, it’s best to avoid using silken or soft tofu in this recipe.
If you prefer not to use garam masala, you may substitute it with pav bhaji masala.
More Paneer Recipes To Try!
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