Paneer bhurji is a well-known North Indian meal made using crumbled paneer (Indian cottage cheese) and cooked with a combination of spices and vegetables. It is a simple meal that takes less than 30 minutes to prepare and is excellent for breakfast, lunch, or dinner.
When I’m craving paneer and I don’t want to dedicate an hour to making a paneer dish, this is the recipe that first comes to my mind.
It’s one of my favorite low-effort, high-flavor recipes that I enjoy gobbling.
Ideally for this dish, paneer is yielded by curdling milk with an acidic agent like lemon juice or vinegar. But I’m too lazy to do that so I used store-bought paneer.
About The Dish
Paneer bhurji’s history is not widely known, however, it is said to have started in North India, namely in the states of Punjab and Uttar Pradesh.
The meal is comparable to other Indian recipes like egg bhurji and aloo bhurji, which are created with scrambled eggs and mashed potatoes, respectively, and employ crumbled or mashed components.
Similar to other recipes like matar paneer and paneer tikka, paneer bhurji probably originated as a means to use up leftover paneer.
Here’s how to make paneer bhurji!
Utensils That You’ll Need
- Frying Pan: To cook the onion tomato masala and make the dish
- Big Tablespoon or Ladle: To saute and stir.
Ingredients Poured
Servings: 3-4
Prep Time: 10 mins
Cook Time: 10 mins
For Paneer Bhurji:
Paneer: Paneer is the most suitable ingredient packed with high protein and low fat and it goes well with the texture of the dish.
Tip: You can substitute for mashed potatoes if you don’t have milk or store-bought paneer.
Onions & Tomatoes: Most Indian dishes are incomplete without onions as well as tomatoes. Tomatoes are a great way to add some tangy flavor, plus it prevents spices from burning. Onions provide an intense and sweet flavor and they both are a good source of vitamin C.
Spices: Spices are a fantastic way to flavor meals without adding extra fat, sugar, or salt. Spices like ginger, turmeric powder, red chilli powder, asafoetida, and green chillies are added to this paneer bhurji recipe.
Salt to Taste
For Garnishing:
Herbs: Coriander sprig and some crushed dried fenugreek leaves are added for some freshness and aroma respectively.
Cream: Cream is added for some richness and to color in paneer bhurji. Cream also acts as balancing agent for the dish.
How to Make Paneer Bhurji
1. In a pan, heat oil and butter until the butter is fully melted.
2. Additionally, add gram flour and lightly roast it over medium heat. The gram flour acts as a binder by holding the water that the paneer releases.
3. Now mix in the onions, tomatoes, green peppers, and ginger. Cook on high for a few minutes. (I made a separate onion tomato masala earlier to make the cooking process fast)
4. Then, after stirring well and cooking for 1–2 minutes, add salt to taste, turmeric powder, and red chilli powder. If necessary, add hot water at this point, and cook for an additional 2 minutes.
5. When the masala is finished cooking, add the homemade paneer to the pan by crumbling it with your hands and adding a small amount of fresh coriander. Mix the paneer thoroughly with the masala and add hot water as needed to adjust the bhurji’s consistency. Cook for 1-2 minutes.
6. Continue by stirring in the fresh cream and dried fenugreek leaves, and then top with additional fresh coriander.
7. It’s time to serve your paneer bhurji.
Tips & Tricks
- You can add more veggies like carrots, bell peppers, etc. to make the dish more filling.
- If you’re using store-bought paneer, soak it in lukewarm water for 15-20 mins.
- Instead of water, you can add hot milk for consistency and more flavor.
How to Serve
Paneer bhurji can be eaten as a sandwich or wrap filler, or it can be served with bread, roti, or paratha. The dish is versatile and can be altered to meet personal preferences.
I enjoy eating this meal by spreading it over store-bought bread and sometimes I make a wrap using roti.
Similarly, some people like to add more vegetables to the dish, while others prefer to keep it simple with just onions and tomatoes.
Nutrition
Paneer bhurji is a nutritious dish with protein and other essential nutrients. Here’s a breakdown of the nutrition in the dish:
- Calories: Depending on the recipe and the size, paneer bhurji can have a range of calories per serving. However, as a generalization, a serving of paneer bhurji (roughly 1 cup) contains 200–250 calories on average.
- Protein: Approximately 15-20 grams of protein are found in each serving of paneer bhurji, making it a fantastic source of protein. The major component of the meal, paneer, is a good source of high-quality protein and has all the important amino acids the body needs.
- Fat: Paneer makes up the majority of the fat in paneer bhurji, making it a low-fat meal. Omega-3 and omega-6 fatty acids may be found in abundance in paneer, a low-fat cheese.
- Carbohydrates: The majority of the carbs in paneer bhurji come from veggies like tomatoes and onions. The meal may be consumed as part of a low-carb diet because it is not particularly heavy in carbohydrates.
- Fiber: The veggies including bell peppers, tomatoes, and onions give the meal a high fiber content. In addition to lowering cholesterol and preventing heart disease, fiber is crucial for digestive health.
- Vitamins and minerals: Paneer bhurji is a good source of several vitamins and minerals, including calcium, vitamin D, vitamin C, and iron.
It’s significant to remember that the number of calories might change according to the cooking technique, the ingredients used, and the serving size. It’s wise to carefully review the nutrition facts for a given dish and modify the serving sizes to suit your dietary requirements and objectives.
Why I Love Paneer Bhurji
- Very easy to make if you are having a lazy day.
- Basic ingredients are used which are available in every household.
- I especially love this dish because it only takes about half an hour to make the dish.
- It packs a punch of flavor that is lip-smacking good.
More Paneer Recipes That You’ll Love
Paneer Bhurji (Easiest Paneer Recipe to Make!)
Equipment
- 1 Frying Pan
- 1 Big Tablespoon or Ladle:
Ingredients
For Paneer Bhurji
- 200 gms Paneer
- 2 tbsp Butter
- 1 tsp Oil
- 1 tsp Gram Flour
- 2 Medium Onions (Chopped)
- 2 Medium Tomatoes (Chopped)
- 1 Nos Green Chilli (Chopped)
- 1 Inch Ginger (Juliened)
- ½ tsp Turmeric Powder
- 1 tsp Red chili powder
- Hot Water
- Salt to Taste
For Garnishing
- Coriander Sprig
- 1 tbsp Fresh Cream
- 1 tsp Dried Fenugreek Leaves
Instructions
- In a pan, heat oil and butter until the butter is fully melted.Additionally, add gram flour and lightly roast it over medium heat. The gram flour acts as a binder by holding the water that the paneer releases.
- Now mix in the onions, tomatoes, green peppers, and ginger. Cook on high for a few minutes.
- Then, after stirring well and cooking for 1–2 minutes, add salt to taste, turmeric powder, and red chilli powder. If necessary, add hot water at this point, and cook for an additional 2 minutes.
- When the masala is finished cooking, add the homemade paneer to the pan by crumbling it with your hands and adding a small amount of fresh coriander.
- Mix the paneer thoroughly with the masala and add hot water as needed to adjust the bhurji's consistency. Cook for 1-2 minutes.
- Continue by stirring in the fresh cream and dried fenugreek leaves, and then top with additional fresh coriander.
- It's time to serve your paneer bhurji.
Notes
- You can add more veggies like carrots, bell peppers, etc. to make the dish more filling.
- If you’re using store-bought paneer, soak it in lukewarm water for 15-20 mins.
- Instead of water, you can add hot milk for consistency and more flavor.
- Paneer Bhurji can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Paneer bhurji can be stored in the freezer for up to 2-3 months. To freeze it, let it cool to room temperature and transfer it to an airtight container or bag. When ready to use, remove it from the freezer and let it thaw in the refrigerator overnight.
