Paneer Bhurji another Paneer(Indian Cottage Cheese) dish from the North India is a scrambled paneer dish, cooked in onion tomato masala with lots of variations in the veggies that are added to it. Prepared from fresh Paneer, this can be used as an accomplishment or side with the main meals, as filling for sandwiches in buns or bread or as wraps in flatbread. Paneer is the substitute of meat for the vegetarians in India in North India is one of the most loved and commonly made or ordered dish in North India. Paneer Bhurji takes me back to time, I loved the bhurji made by mom and my Nani(maternal grandmother), they used no spices just onion, tomatoes with green chillies or red chilli powder. Served with fresh hot chapatis or paranthas , that was one of the most loved dish of me and my sis. Simple and yet so delicious. Paneer Bhurji is a no fuss dish, that gets done in just 10-15 mins if you have Paneer in hand. Don’t worry if you don’t have any Paneer in hand, make fresh Paneer from milk, that will take another 10-15 minutes. Simple and easy dish can be prepared within 30 minutes from scratch. Check Homemade Paneer recipe here.
The bhurji comes handy you are running out of ideas for kids lunch boxes, quick and light dinner, or want to play around with some creative ideas for serving snacks (will soon post snack ideas with paneer and paneer bhurji) make Paneer bhurji and you are all set to go!! The same dish can be presented in so many ways. Whenever I make Paneer Bhurji for dinner then keep some for kids morning lunchbox preparation either for Sandwiches or Wraps.
The basic recipe for Paneer Bhurji remains the same, there can be a lot of variations in the addition of veggies or masalas in it. I usually prepare Bhurji by adding finely chopped bell peppers or many times I add some fried fenugreek leaves to make it more flavourful and nutritious. Boiled Peas or finely chopped carrots can also be added in bhurji masala. I don’t use any spices in it but many people add garam masala, turmeric powder and coriander powder in it. Instead I add very finely chopped or crushed green chillies to it to keep the taste simple. Lots of chopped fresh coriander/cilantro adds up the taste and aroma to it.
It is gluten-free dish and can be had with any gluten-free bread for those having gluten allergies. Vegans can replace it with Tofu.
Let’s see how I make this simple dish that can be used in so many ways..
- 1 1/2 cups Fresh scrambled Paneer around 150 gms
- 1-2 Onions (Medium)
- 2 Tomatoes
- 1/2 capsicum(finely chopped)
- 1 tsp Cumin Seeds/Jeera
- 1-2 Green Chilies
- 1/2 tsp Red chilli powder(optional)
- Salt to taste
- Oil/Desi Ghee/Butter
- In a non-stick pan or kadhai, heat oil, add cumin seeds, when seeds crackle, add finely chopped onions, green chillies, fry till translucent pink.
- Add chopped capsicum and saute for few seconds.
- Add chopped tomatoes and cook till soft and mushy. Add red chilli powder if using. Mix well.
- Add scrambled paneer. Mix well and saute for 2-3 minutes till Paneer is crispy. Do not over fry Paneer as it can be become hard.
- Garnish with chopped fresh cilantro/coriander leaves.
- Boiled Peas can be added instead of capsicum or with it.
- Add a tsp of kasuri methi/dry fenugreek leaves while cooking tomatoes, it will enhance the flavour.
- Add scrambled Tofu for vegan option.
Do make Paneer Bhurji my way and enjoy this simple and yummy dish with hot chapatis or paranthas. This time we had it stuffed in my whole wheat beetroot burgers buns that I made again for kids. Paneer Bhurji with buns and later a cup of coffee for us and a cup of hot chocolate for kids was our dinner tonight. The bhurji also tastes awesome with buttered pav or dinner rolls, do try these options and trust me you are going to love it.
Linking Paneer Bhurji to #96Blogging Marathon for Week 3, Day3, where theme is Easy Dinner Ideas.
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