Scrambled Paneer (Paneer Bhurji)
Scrambled Paneer (Paneer Bhurji)
Prep: 10 mins
Difficulty: Easy
Cook: 15 mins
Serves: 3 - 4 people
Quick, comforting, and protein-packed, Paneer Bhurji is the ultimate North Indian savior for busy mornings or rapid weeknight dinners.
Crumbled Indian cottage cheese is tossed with a sizzling, fragrant masala of onions, tomatoes, and earthy spices. By utilizing our premium spice blends and convenient garlic-ginger pastes, you can whip up this deeply satisfying, restaurant-style classic in under 20 minutes. It pairs flawlessly with hot parathas, toast, or buttery pav buns.
Ingredients
- 250g paneer, freshly crumbled
- 2 tbsp oil or ghee
- 1 tsp Cumin Seeds Whole (Jeera)
- 1 medium onion, finely chopped
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1-2 fresh green chillies, finely chopped
- 2 medium tomatoes, finely chopped
- 1/2 tsp Turmeric Powder
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp Punjabi Garam Masala
- 1 tbsp Kasuri Methi (Fenugreek Leaves)
- Pink Salt Powder to taste
- Handful of fresh coriander leaves, chopped
Method
Step 1 Heat the oil or ghee in a heavy-bottomed pan over medium heat. Drop in the Cumin Seeds and let them splutter and release their aroma for just a few seconds.
Step 2 Add the chopped onions and sauté until they soften and turn translucent. Stir in the Ginger Paste, Garlic Paste, and green chillies. Cook for another minute until the raw smell disappears.
Step 3 Toss in the chopped tomatoes along with the Turmeric Powder, Kashmiri Chilli Powder, Coriander Powder, and Pink Salt. Cook the mixture for 4-5 minutes, mashing the tomatoes lightly with your spatula, until the oil starts leaving the sides of the masala.
Step 4 Add the crumbled paneer to the pan. Gently fold it into the spiced tomato-onion base until it is completely and evenly coated. Sauté for just 2 to 3 minutes until the paneer is heated through.
Step 5 Sprinkle the Punjabi Garam Masala over the top. Take the Kasuri Methi, crush it lightly between your palms, and scatter it into the pan. Stir well to combine, then immediately turn off the heat.
Step 6 Garnish generously with fresh coriander and serve steaming hot.
Chef's Tip: Do not overcook the paneer once you add it to the hot pan! It only takes a couple of minutes to absorb the flavors; cooking it longer will cause the paneer to become chewy and rubbery.
