Breakfast Paneer Bhurji Recipe Easy & Quick Scrambled Paneer in 20 Minutes

Paneer Bhurji is a scrambled and spiced paneer dish made with onions, tomatoes, herbs and spices. In this Punjabi style recipe, crumbled paneer is cooked with a flavorful onion-tomato masala and aromatic spices. It is quick to prepare, comes together in about 20 minutes and makes for a satisfying breakfast. Serve it with roti, paratha, pav, toasted bread or as a side dish.

About Paneer Bhurji Recipe

In Hindi, the word "bhurji" means scrambled. Paneer Bhurji is a popular North Indian dish where crumbled paneer is cooked with onions, tomatoes, ginger-garlic paste, green chilies, herbs and spices.

Similar to egg bhurji (anda bhurji), this vegetarian version uses paneer instead of eggs. For the best texture, I prefer crumbling the paneer rather than grating it.

To make this paneer bhurji recipe, cumin seeds are first crackled in oil. Onions are sautéed until softened, followed by ginger-garlic paste and green chilies.

Chopped tomatoes are then cooked until soft, after which turmeric powder, red chili powder, coriander powder and garam masala are mixed in. Finally, crumbled paneer and salt are added and cooked only for a minute, then finished with coriander leaves.

Paneer is one of the most widely used ingredients in Indian cooking. It can be cubed and added to curries like Paneer Butter Masala, Palak Paneer and Shahi Paneer, or crumbled to make dishes like this Paneer Bhurji.

There are two common ways of making paneer bhurji. This recipe is the dry or semi-dry version, which is the most popular home style preparation.

The second version, Paneer Bhurji Gravy, is made with a spiced onion-tomato curry base and is commonly served in some North Indian dhabas and restaurants.

Paneer Bhurji is quick to make and works well for breakfast, brunch or a simple meal. You can also make a vegan version by replacing paneer with firm tofu. If you would like to try it, have a look at my Tofu Bhurji recipe.

Another variation popular in Punjabi homes during winter is Mooli Bhurji, which is made with grated tender white radish.

Ingredient Essentials

Here are the key ingredients you need to make Paneer Bhurji:

• Paneer (Indian cottage cheese): Paneer is the star ingredient in this recipe. I prefer using homemade paneer whenever possible as it tastes fresher and has a softer texture than most store-bought varieties.
• Onions and tomatoes: These form the base of the masala. You can use red, white or yellow onions. Choose ripe, red tomatoes that are not overly sour.
• Ginger-garlic paste: Freshly crushed ginger and garlic give the best flavor, though store-bought ginger-garlic paste also works well.
• Green chilies: They add a bit of heat and freshness to the dish. Adjust the quantity according to your preference.
• Spices: Turmeric powder, red chili powder, coriander powder and garam masala add warmth and flavor. I usually use my homemade Garam Masala, but you can use any good quality variety.
• Coriander leaves: Fresh coriander leaves are added at the end for a fresh flavor and aroma.

Serve Paneer Bhurji hot with roti, chapati, phulka, Paratha, pav (dinner rolls) or bread.

For a traditional North Indian meal, accompany it with thinly sliced onions and lemon wedges. A squeeze of fresh lemon juice just before serving brightens the flavors.

You can also spoon the bhurji over toasted bread or use it as a filling for sandwiches. It pairs well with other North Indian dishes too.

• Paneer or Indian cottage cheese: For best results, used homemade paneer. For packaged or frozen paneer, follow the instructions mentioned on the pack before using. Also, make sure to not cook the paneer for a long time, as it will harden and become chewy in texture.
• Fat: For the fat, you can use oil, butter or ghee. Remember that the kind of fat used modifies the flavors of this dish.
• Tomatoes: The tangy taste in this bhurji recipe comes from the tomatoes. Thus, try to use tomatoes which are ripe, red and with a sweet tangy taste. Avoid adding tomatoes which are too tart or sour or are unripe.
• Spices: You can decrease or increase the amount of green chillies, red chili powder or cayenne pepper, as per your preferences. Do not add more garam masala powder than what is mentioned in the recipe. If the garam masala is very intense and strongly fragrant, then just add ¼ teaspoon of it.
• Herbs: Always use fresh coriander leaves (cilantro) for this recipe. You can use fresh mint leaves too. Just add 1 to 2 tablespoons of chopped mint leaves, if using it.
• Vegan option: Use firm tofu, in place of paneer. Do not use silken or soft tofu.

Questions Readers Ask

Is Paneer Bhurji and scrambled paneer same?
Yes. The Hindi word 'bhurji' literally translates to 'scrambled.' So, any Indian dish with the word bhurji in it essentially means a scrambled form of dish.

Can I make this Paneer Bhurji with freshly made chenna?
Certainly, this bhurji will taste great even if made with freshly prepared homemade Chenna. But remember to drain the liquids or whey really well from the homemade chenna.

How do I make the bhurji more nutritious?
You can make this bhurji more nutritious by adding some vegetables like green peas, capsicum or bell peppers, carrots, etc. and leafy greens like spinach, fresh fenugreek leaves, etc. in the recipe.

What can I use in place of garam masala powder in this recipe?
If you do not want to use garam masala powder for this recipe, then you can substitute it with pav bhaji masala too.

• Paneer: For best results used homemade paneer. If using packaged paneer or frozen paneer, then follow the instructions mentioned on the pack before using.
• Tomatoes: The tangy taste in paneer bhurji comes from the tomatoes. So do use tomatoes which are ripe and with a sweet tangy taste. Avoid adding tomatoes which are too sour.
• Spicing: You can reduce or increase the amount of green chillies, red chilli powder or cayenne pepper as per your preferences. Do not add more garam masala than what is mentioned in the recipe. If the garam masala is very strong, then just add ¼ teaspoon of it.
• Herbs: Always fresh coriander leaves (cilantro) are added in the dish. But you can use fresh mint leaves too. Just add 1 to 2 tablespoons of chopped mint leaves.
• Fat: For the fat you can use oil or butter or ghee. Note that the type of fat used does change the taste of the dish.
• Vegan Option: Use firm tofu in place of paneer. Do not use silken tofu or soft tofu

Agar aapko Paneer Bhurji pasand aaya, to aap ek aur instant aur tasty breakfast recipe try kar sakte hain: Breakfast Rava Uttapam Recipe.

Aur zyada Indian breakfast recipes ke liye original source visit karein: Vegrecipesofindia Indian Breakfast Recipes.