Go Back

Paneer Bhurji

Paneer bhurji is a rustic Indian scramble featuring crumbled paneer cooked with onions, tomatoes, and spices. The dish has a crumbly, slightly dry texture with a fragrant, spice-laden aroma, perfect for a hearty breakfast or snack. Its spontaneous, imperfect nature makes it a comforting, homey favorite that comes together quickly in a skillet.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 200 g Paneer fresh, well crumbled
  • 1 medium Onion finely chopped
  • 1 medium Tomato chopped
  • 2 green Green chilies sliced thin, optional
  • 1/2 tsp Turmeric powder
  • 1 tsp Chili powder
  • 1/2 tsp Garam masala
  • 2 tbsp Oil vegetable or sunflower
  • fresh Coriander chopped, for garnish

Equipment

  • Large skillet or wok
  • Spatula or wooden spoon
  • Knife
  • Chopping board

Method
 

  1. Heat a large skillet over medium heat and add the oil, swirling to coat the bottom.
  2. Add the finely chopped onions and sauté for about 3-4 minutes until they turn golden and fragrant, their natural sweetness filling the air.
  3. Stir in the sliced green chilies and chopped tomatoes, cooking for another 2-3 minutes until the tomatoes soften and release their juices.
  4. Sprinkle in the turmeric, chili powder, and garam masala, stirring constantly for about 30 seconds until the spices become fragrant and toasty in the oil.
  5. Add the crumbled paneer directly into the pan, mixing well to combine with the spiced onion-tomato mixture. Break apart any large chunks for even texture.
  6. Cook the mixture for another 3-4 minutes, stirring occasionally, until the paneer looks slightly golden and the mixture is dry but still crumbly, filling your kitchen with a warm aroma.
  7. Finish by stirring in the chopped coriander, allowing it to release its herbal fragrance in the heat for about 30 seconds.
  8. Remove the pan from heat and let the bhurji rest for a minute to settle the flavors. Serve hot, garnished with extra coriander if desired, alongside bread or flatbread.