Paneer Bhurji is a classic dish from North Indian cuisine. Scrambled paneer is mixed in a gravy of cooked onion and tomatoes with spice powders to make a tasty accompaniment. Paneer is cottage cheese while bhurji refers to a scramble. Cottage cheese scramble is ideal to pair with any Indian flat bread as roti or paratha. You can also use it as a spread on toasts for a quick and filling breakfast.
Paneer or Cottage cheese is the preferred choice for us. Tofu or egg can also be used.
It is good to use fresh, homemade paneer. To make paneer, heat whole milk on a low flame. Keep the acidic ingredients ready to curdle the milk. Here, we can use curd, lemon or vinegar. Once the milk comes to a boil, put a small quantity of any one of the acidic ingredient and allow it to curdle. Turn off the flame. After a few minutes, drain it over a thin muslin cloth and keep it aside for sometime.
If buying, opt for a whole piece of paneer instead of cubes. After adding the spices, keep stirring as the spices get burnt easily. Put a little water if needed.
What goes in the making of Paneer Bhurji ?
- Paneer : It is the star ingredient. It is always best to make paneer at home. But, you can use store bought too. Use a good brand paneer. Once you buy, check it properly if it is fit for use. I am writing this as I read so much about the deterioration in the quality of paneer these days.
- Onion : Cut it finely. Invest in a good chopper, it saves so much time.
- Tomato: Use the bright, red ones. Cut them finely.
- OIl : Any neutral oil will do.
- Ginger garlic paste : I prefer making it fresh but you can use the store bought ginger garlic paste.
- Cumin : A little bit of cumin, lends a good flavour.
- Turmeric powder
- Amchur powder : It is the dried mango powder which helps in balancing the flavours.
- Garam Masala : It is a blend of all spices. Use a good quality spice mix.
- Kasuri Methi: It is dried fenugreek leaves which helps to give a good flavour to the dish.
- Coriander powder : You can make it by roasting a small quantity of dhania and then grinding to a fine powder.
- Coriander : The final dressing of the dish is the coriander sprinkled on top.
Can it be stored ?
Paneer Bhurji tastes best when it is cooked fresh and served. The texture of the paneer may change .
How to serve it ?
- It tastes great with roti and nan.
- It can be served as an accompaniment with chapathi or phulka.
- It is ideal to top it over a bread toast.
- It can be used as a filling for rolls.
- It tastes great as a filling for a different kind of dosa.
Print Recipe
Paneer Burji
Ingredients
Method
- If you are using fresh homemade paneer, get the paneer ready. Otherwise, put the store bought paneer in hot water for fifteen minutes.
- Cut the vegetables
- Crumble the paneer.
- Grind ginger garlic paste, I prefer to use fresh one.
- Take oil in a pan, add cumin and green chilli cut into half pieces.
- Put the ginger garlic paste and saute it for a few seconds. Then, add the onions. Saute it to a golden brown colour.
- Put the tomato pieces to it and allow it to cook for sometime.
- Once the tomatoes are cooked, put the spice powders to it along with salt.
- Mix it well and let the flavours blend well.
- Put the crumbled paneer to it, mix and saute it for a minute.
- Add crushed kasturi methi to it
- Finally, add chopped coriander to it.
- Paneer Bhurji is ready to serve.
Other paneer related recipes are :
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