Paneer Bhurji (Indian Scrambled Paneer)
Paneer Bhurji is one of India’s most comforting vegetarian dishes. Soft crumbled paneer is folded through a fragrant masala of tomatoes, onions, warming spices and yoghurt to create a rich, creamy scramble that’s ready in under 30 minutes. Serve with roti, paratha, naan or buttered bread for an authentic North Indian meal.
Servings: 4
Calories: 336kcal
Ingredients
Yoghurt paste
- 2 tbsp yoghurt
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp Kashmiri chilli powder
- 1/2 tsp turmeric
- 1 tbsp kasoori methi
- 1 tsp salt
- 1/2 tsp pepper
Other
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onion finely diced
- 2 green chillies sliced
- 1 tsp garlic minced
- 1/2 tsp ginger minced
- 2 tomatoes diced
- 400 g paneer crumbled
- 1/2 lime juice of
- 2 tbsp fresh cilantro chopped
Instructions
- Mix together all the ingredients for the yoghurt paste and set aside.
- Heat the oil in a deep sauté pan until just hot, then add the cumin seeds and sizzle for 10–20 seconds.
- Add the onion and fry gently for 3–4 minutes.
- Add the sliced chillies, garlic and ginger and sizzle gently for another 2 minutes.
- Add the tomatoes and cook for 4–5 minutes until they soften and begin to break down.
- Stir in the yoghurt paste and cook for 1–2 minutes, then pour in ½ cup water. If the masala seems very thick, add up to ¼ cup more water. Simmer gently for 5–6 minutes until thick and glossy.
- Stir in the paneer and cook for 1–2 minutes, just until heated through. Remove from the heat, stir in the cilantro and lime juice, then serve.
Notes
- Use the freshest paneer. Paneer from Indian grocery stores is often softer and fresher than supermarket versions, giving the best texture.
- Don’t overcook the paneer. Once it’s added, it only needs 1–2 minutes to heat through. Cooking it for too long can make it firm and rubbery.
- Adjust the consistency. The masala should be thick enough to coat the paneer rather than resemble a curry. If it becomes too thick while simmering, add up to ¼ cup extra water.
- Kasoori methi makes the dish. Dried fenugreek leaves add a distinctive aroma that’s difficult to replace, so try not to skip them.
- Control the heat. Use fewer green chillies for a milder bhurji or add an extra chilli if you prefer more spice. Kashmiri chilli powder contributes colour as much as heat.
- Grate or crumble? Coarsely grated paneer creates a finer, softer texture, while hand-crumbling gives a more rustic bhurji with little pockets of paneer throughout.
- Serve immediately. Paneer Bhurji is at its best straight from the pan while the paneer is soft and the masala is fresh and vibrant.
Nutrition
Calories: 336kcal | Carbohydrates: 12g | Protein: 16g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 66mg | Sodium: 704mg | Potassium: 264mg | Fiber: 3g | Sugar: 5g | Vitamin A: 695IU | Vitamin C: 16mg | Calcium: 530mg | Iron: 1mg