Paneer Bhurji

Something I love doing while traveling within India is visiting local Dhabas (local eateries). Some of my fondest food memories are when we would visit mandirs with my parents as kids and later dine at a local eatery on the way back home. My favorite thing to order, especially at a Punjabi dhaba is laccha paratha and paneer bhurji, spiced scrambled Indian cottage cheese.

Paneer Bhurji

The flakey paratha mops up the soft, flavorful paneer bhurji and leaves you with a nostalgia that you can’t forget. It’s hard to  beat the soft, creamy paneer in India and bhurjis made at dhabas are truly one of a kind but this recipe is definitely pretty close to the real deal. 

[Similar Reads: Homemade Palak Paneer ]

Traditionally Paneer Bhurji is a North Indian dish, however it’s now made all throughout India.  Bhurji is often eaten with rotis or parathas for breakfast/brunch but can be eaten at any time of the day. Made using crumbled paneer with spices and tomatoes, it is nutritious and an easy replacement for egg for vegetarians.

Paneer Bhurji Paneer Bhurji

I like using homemade paneer (Indian cottage cheese) to make this sabzi as it crumbles well and is very soft in texture. However, you can also use ready-made paneer if you are running short on time and it tastes just as good. When using store made paneer my favorite is Swad Buffalo Milk Paneer. Because this dish has minimal ingredients using fresh, good quality ingredients is key. I also use a bit of organic whole milk to keep the paneer moist. The vegetables and herbs I use are cooked every so slightly, leaving a slight crunch in every bite.

Paneer Bhurji

Making paneer at home:

You want to start with whole milk because the texture of the cheese is creamier. Turn off the heat right when the milk boils and pour in some lemon juice or vinegar. Give everything a stir, and the milk should start curdling immediately. The liquid will turn into a yellowish color. Let the the paneer sit in the pot like this for about 5 to 10 minutes, giving the liquid a chance to cool. You can add a few ice cubes into the pot to speed up the process. Next, strain the paneer through a cheesecloth and rinse with cold water. This really helps to cool the cheese and it helps wash away the lemon juice or vinegar. Lastly, gather up the corners of the cloth and squeeze out the excess liquid from the cheese. Your paneer is ready to use.

Paneer Bhurji

[Similar reads: Haryali Paneer | Green Chutney Paneer]

Paneer Bhurji
Prep time
Cook time
Total time
How to make homemade paneer bhurji, scrambled Indian cottage cheese with onion, tomatoes and spices.
Serves: 4 servings
  • 2 cup paneer; crumbled
  • ⅓ cup of whole organic milk
  • 2 tablespoon oil or as needed
  • ½ cup onion; chopped finely
  • ½ cup bell pepper/capsicum; chopped finely
  • ½ cup tomato; chopped finely
  • 1 green chilli chopped
  • 1 tablespoon ginger; grated
  • ½ teaspoon cumin/jeera
  • ⅛ teaspoon hing/asafoetida
  • ⅛ teaspoon turmeric/haldi
  • ⅛ teaspoon red chili powder/ lal mirch
  • ½ teaspoon coriander powder/dhaniya powder
  • ⅛ teaspoon chaat masala
  • ½ teaspoon salt; adjust per taste
  • ⅓ cup fresh cilantro; finely chopped
  1. Mix the milk and crumbled paneer in a bowl and set aside.
  2. On medium heat, warm oil in a sauté pan.
  3. Once hot add hing and cumin seeds allowing them to crackle for a few seconds.
  4. Add onion, ginger and green chilis and sauté until the onions start to turn translucent.
  5. Add in the bell peppers mix well and cook for 1-2 minutes.
  6. To this add in the paneer and milk mixture, mixing well.
  7. Next, add coriander powder, turmeric, red chilli powder and chaat masala and cook for 3-4 minutes.
  8. Add chopped tomato and half of the fresh cilantro, reduce heat to medium low and cook for 10 minutes until most of the milk evaporates.
  9. Garnish with the remaining fresh cilantro and serve hot.


Paneer Bhurji



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