Paneer Bhurji aka Indian Scrambled Cottage Cheese recipe is an easy sabzi made with crumbled paneer and spices. Think of Paneer Bhurji as Vegetarian's version of Egg Bhurji or scrambled eggs. It is flavorful, spicy and delicious to serve with Indian breads or dal-rice.
Paneer, a popular ingredient in most Indian Vegetarian recipes is quite easy to source and cook. It is a hard cheese, making it easy to include in gravies or curries, sabzi and rice recipes.
Many Indian vegetarian recipes revolve around paneer. If you are new to Indian cooking, Paneer Bhurji is the best place to start. It is quite simple and fuss-free.
Ingredients are fairly easy to source (pantry staples) and it needs basic Indian spices. The key ingredient, Paneer can be home-made or store bought.
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What is Paneer?
The process of making paneer involves boiling the milk and curdling it. Paneer is obtained after straining curdled milk.
Note - Use leftover liquid or whey for kneading roti or paratha dough. I also use it to adjust the consistency of dal or curries.
Paneer is available in most super markets. If you are running short of time or simply do not want to make it from scratch, use store bought paneer.
If properly stored, paneer stays fresh for 2-4 days. (read tips below)
Paneer by itself, is quite bland and hence requires some spices and condiments to bring out the flavors. You can make a variety of appetizers, curries and even rice recipes using paneer.
Ingredients
Paneer or Indian Cottage Cheese - I have used store bought Paneer for this recipe.
India - ID, Gowardhan, Chitale and Milky Mist are some of the brands I have used.
In US, Nanak brand is what most of my friends use and recommend. Other brands like Amul and Mother Dairy are also available in supermarkets, frozen food section.
I would recommend full fat milk paneer or Malai Paneer. It is soft and makes the best paneer tikka or paneer butter masala.
Onion, Tomato, Ginger Garlic Paste - This is the base of Indian Cooking and most stir fries, curries and gravy recipe calls for this combination.
Spices - Kashmiri Red Chilli Powder, Turmeric and Garam Masala Powder. Feel free to substitute Kashmiri Red Chilli with Paprika or Cayenne for heat.
How to Store Paneer - No More Rubbery or Chewy Paneer
Homemade paneer must be used within 48-72 hours.
Store bought packet comes with expiry date. Try your best to use it within the stipulated time period. All milk based products have limited shelf life.
Frozen paneer is also available. However, most people complain about the paneer tasting rubbery or dry after couple of days.
Similar to cheese, paneer should be stored properly to maintain shelf-life and soft texture.
- You can store the paneer cube or block, immersed in water, in an airtight container. Drain and replace the container with fresh water the next day (especially if not using immediately).
- If you are in a hurry and using frozen paneer, immerse the paneer cubes or block block in warm water mixed with a tsp of milk for atleast 10 to 15 minutes (while you finish prepping the other ingredients).
How to Make Paneer Bhurji
Saute Cumin, Ginger Garlic Paste and finely chopped onions in oil.
Once onions are translucent, add tomato puree.
Mix well, add salt and turmeric, red chilli powder. Saute until there is no raw smell from tomatoes.
Crumble a block of paneer and keep aside.
Add the crumbled paneer to the onion tomato mix with garam masala powder. Mix and add cilantro or coriander leaves. Serve hot.
Note - Finely chopped green chillies are optional.
Variations
Paneer bhurji recipe is quite versatile. You can add a lot of ingredients (based on what is available in the refrigerator) and bulk up the dish. Some of the options are given below.
It cuts monotony and best way to use up leftover veggies from the refrigerator.
Spring / Summer - Add veggies like squash, zucchini, corn and peppers.
Cauliflower, broccoli and steamed green peas are also great options.
Mushrooms - Cremini or Button Mushrooms.
For a Vegan recipe, replace paneer with tofu.
How to use leftover Paneer Bhurji
I always double paneer bhurji recipe and have enough leftovers for breakfast the next day. We enjoy bhurji with buttered toast or plain paratha.
Use as filling for wraps and rolls. Pack in kids lunch box or serve as afterschool snack.
Grilled Paneer Bhurji Sandwich - Grilled sandwiches with a filling of leftover paneer bhurji. Serve it with chutney, ketchup. Perfect for breakfast, weeknight dinner or snack.
Use it as filling for Paratha. Quick and easy snack for kids lunch box.
Paneer Bhurji Burger Patty - Add mashed potatoes to the leftover paneer bhurji, spices (optional) and some bread crumbs. Shape into a patty and air-fry or shallow-fry on a pan.
More North Indian Recipes to try
Bhindi Masala (Okra Stir Fry)
Rajma Masala (Kidney bean curry)
Chana Masala (Chickpea Curry)
Vegan Dal Makhani (Creamy Lentils)
Baingan Bharta (Indian Eggplant Mash)
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I created this recipe when I started blogging in May 2017. Paneer Bhurji was my niece’s number one choice (back then) until she was 8 or 9 years old. I made it specially for her and she would love it. I recently updated the recipe with step by step pictures and additional information.
Paneer Bhurji Recipe (Indian Scrambled Cottage Cheese)
Ingredients
- 300 gms Paneer or Indian Cottage Cheese (Crumbled) Use Fresh or Frozen as required
- 3 Tomatoes (pureed)
- 4 Onions (Medium size chopped finely)
- 3 tbsp Oil
- ½ tsp Jeera or Cumin seeds
- 1 tbsp Ginger Garlic Paste
- 1 tsp Kashmiri Red chilli powder
- ½ tsp Turmeric Powder or Haldi Powder
- 1 tsp Garam Masala Powder
- 2-3 Green chillies finely chopped optional
- Finely chopped coriander leaves as required
- Salt to taste
1 cup is 250 ml, 1 tbsp 15ml, 1 tsp 5ml
Instructions
- Heat a pan, add oil, cumin. Once cumin appears roasted and fragrant, add ginger-garlic paste. Sauté for 2-5 seconds.
- To this, add finely chopped onions and cook until onions are translucent and slightly brown on the edges.
- Next, add tomato puree and mix. Let this cook for a couple of mins.
- Add turmeric powder, Kashmiri red chilli powder and some salt to taste.
- Cook the onion tomato mixture well until there is no raw smell.
- Once the onion-tomato mixture is ready, crumble the paneer and add.. Season with salt and garam masala powder.
- Mix well, cook on low heat for a couple of minutes until paneer absorbs flavors of the masala.
- Switch off the heat, add finely chopped coriander and green chilies (optional).
- Serve piping hot with Roti, Paratha, Naan or Dal Rice.
Video
Notes
- The sabzi stays fresh in the refrigerator for a couple of days. It freezes well too and can be reheated in the microwave.
- Green Chillies are optional. I however recommend it because it tastes extremely delicious. For kids, you can easily skip it.
- You can add Deghi Mirch Powder too in place of Kashmiri Red chillies. They add to the red colour.
- The recipe is Gluten Free. Use Soy Cheese or tofu for a Vegan Recipe version.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan