Paneer bhurji — scrambled paneer with onion, tomato, capsicum and coriander, in a clay bowl, two rotis on a banana leaf beside

North Indian · Main course

Paneer Bhurji

Paneer bhurji is a North Indian dish of crumbled paneer cooked briefly with onion, tomato and spices. This version uses A2 high-protein paneer, adding it after the vegetable masala is ready. A small splash of water keeps the mixture moist; finish with coriander and serve with roti or toast.

Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Makes
4 bhurji portions
  • vegetarian
  • gluten-free
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By Organic Mandya Kitchen ·

Paneer bhurji suits a quick North Indian breakfast, lunch or supper when the accompaniments are already close at hand. The paneer is crumbled rather than cut into cubes, so it takes up the onion and tomato seasoning quickly. This version uses the specified high-protein paneer as an ingredient, without changing the basic home-cooking method. Keep the masala moist and stop cooking once the crumbles are heated rather than waiting for them to brown. This home version uses measured ingredients and ordinary Indian kitchen equipment. Keep the accompaniments ready so paneer bhurji can reach the table at the texture described in the method.

Ingredients

  • 250 g (approximately 1 1/2 cups)A2 high-protein paneer Organic MandyaCrumble gently.
  • 100 g (approximately 2/3 cup)OnionFinely chopped.
  • 150 g (approximately 1 cup)TomatoFinely chopped.
  • 15 ml (approximately 3 tsp)Cold-pressed groundnut oil Organic Mandya
  • 10 g (approximately 2 1/4 tsp)A2 butter Organic Mandya
  • 1 g (approximately 1/2 tsp)Cumin seeds Organic Mandya
  • 5 g (approximately 1 tsp)Fresh ginger
  • 5 g (approximately 1 tsp)Garlic
  • 4 g (approximately 1 2/3 tsp)Green chilli
  • 0.5 g (approximately 1/8 tsp)Turmeric powder
  • 1 g (approximately 1/2 tsp)Red chilli powder
  • 3 g (approximately 1 1/2 tsp)Ground coriander
  • 1 g (approximately 1/2 tsp)Garam masala
  • 4.5 g (approximately 3/4 tsp)Fine salt
  • 30 ml (approximately 2 tbsp)Water
  • 6 g (approximately 1/4 cup)Fresh coriander leaves

Method

  1. Crumble paneer

    Crumble paneer gently into small, uneven pieces.

  2. Temper cumin

    Fry cumin in oil and butter over medium-low heat for 20 seconds.

    ⏱ 20 sec

  3. Soften onion

    Sauté onion, ginger, garlic and green chilli in the tempering for 5 minutes.

    ⏱ 5 min

  4. Cook tomato masala

    Cook tomato, turmeric, chilli powder, ground coriander and salt over medium-low heat for 6 minutes, until softened.

    ⏱ 6 min

  5. Moisten base

    Stir the measured water into the cooked masala.

  6. Warm paneer

    Fold paneer into the moist masala over low heat for 2 minutes, just until hot.

    ⏱ 2 min

  7. Finish bhurji

    Fold garam masala and fresh coriander through the bhurji off the heat.

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Tips

  • Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
  • Complete the masala before adding paneer.
  • Use the product named in the ingredients for the stated nutrition estimate.

Serving

Serve immediately with roti or toast.

Storage

Refrigerate within 2 hours and use within 24 hours; reheat gently until hot.

Variations

  • Use 250 g (approximately 1 1/2 cups crumbled) A2 malai paneer; nutrition changes.
  • Add 50 g (approximately 1/3 cup) finely diced capsicum with the onion.

Nutrition per serving

Energy182 kcal
Protein18.5 g
Carbohydrates8.1 g
Fat8.9 g
Fibre1.4 g

Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments. Trace or unmodelled contributions omitted: Garam masala.

Questions people ask

Can regular malai paneer replace high-protein paneer in bhurji?

Regular malai paneer can replace the listed paneer by weight, but its fat content and texture will differ. Keep the cooking brief and adjust the splash of water according to moisture. The nutrition estimate is based on the specified high-protein product rather than every paneer variety.

Why is my paneer bhurji dry or rubbery?

Paneer can firm up when cooked too long over high heat, especially in a dry pan. Complete the onion and tomato masala first, then add paneer only briefly. A small splash of water helps the crumbles heat through without needing prolonged frying.

Should paneer be finely grated for bhurji?

Hand-crumbling gives a mixture of small pieces and a more distinct texture. Very fine grating can make the dish feel uniform and pasty, though it will still cook. Crumble gently and fold rather than pressing the paneer hard into the pan.

Can I prepare paneer bhurji masala ahead?

Cook the onion and tomato base ahead, cool promptly and refrigerate for up to two days. Reheat it with the measured splash of water until hot, then add freshly crumbled paneer briefly. This keeps the final paneer cooking stage short before serving.

What can I serve with paneer bhurji?

Roti, plain paratha or toast can accompany the moist paneer mixture. It can also fill a sandwich once cooled slightly, with any extra wet chutney kept separate until assembly. Serve the cooked bhurji promptly so the small crumbles do not dry in the pan.

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Photo: Organic Mandya · © Organic Mandya