Special Paneer Bhurji is a lifesaver for busy days and a true comfort food for all paneer lovers. It’s spicy, juicy, and has just the right balance of flavors.
🌟 IntroductionPaneer Bhurji is the vegetarian cousin of Egg Bhurji and a staple in many Indian homes. It's a spicy, tangy, and satisfying scrambled paneer dish loaded with vegetables and masala.Whether you need a quick lunch, high-protein dinner, or a savory breakfast, this recipe fits the bill. This Special Paneer Bhurji version adds extra freshness, flavor, and a restaurant-style touch.
Servings: 4
Cost: 150
Ingredients
- 200 g paneer crumbled
- 1 tbsp oil or ghee
- 1 onion finely chopped
- 1 tomato finely chopped
- 1 –2 green chilies chopped
- 1- inch piece ginger grated
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- Salt to taste
- Fresh coriander chopped
- Juice of ½ lemon
Instructions
Step 1: Prep the Paneer
- Crumble the paneer with your hands or grate it for a softer texture.
- Keep it covered to prevent drying out.
Step 2: Make the Masala
- Heat oil or ghee in a pan.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden.
- Add ginger and green chilies. Cook for a minute.
- Add chopped tomatoes, turmeric, red chili powder, and salt.
- Cook till tomatoes are soft and oil starts to separate.
Step 3: Add Paneer
- Add crumbled paneer and mix well.
- Cook for 3–4 minutes on low flame, stirring gently.
- Add garam masala and chopped coriander.
- Turn off heat and add lemon juice.
🍽 Serving Suggestions
- Serve hot with roti, paratha, or buttered toast
- Great as a wrap filling, sandwich stuffing, or side dish with dal-chawal
- Pair with mint chutney or pickle for added zing
💡 Tips & Variations
- Add capsicum, peas, or mushrooms for extra texture.
- Use tofu instead of paneer for a vegan version.
- Skip green chilies for a milder taste for kids.