Paneer Bhurji


  • 2 tablespoons oil
  • 2 medium onions finely chopped
  • 1 teaspoon ginger garlic paste
  • 1 green chili finely chopped
  • 2 large tomatoes finely chopped
  • salt to taste
  • ½ teaspoon chili powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin/jeera powder
  • ¼ teaspoon dry mango/amchoor powder
  • ¼teaspoon garam masala
  • 200g paneer/cottage cheese
  • 3 tablespoons fresh cream/malai
  • 2 tablespoons fresh coriander
  • 1 teaspoon kasuri methi

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Heat oil in a kadai and then add onions and cook for 2-3 minutes or until golden brown.
  2. Add ginger garlic paste and some water. Cook for another minute.
  3. Add tomatoes, salt, green chilies and mix well. Cover it with a lid and cook till the tomatoes are soft and mushy.
  4. Add all the dry spices, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, amchoor powder and mix well.
  5. Add half cup of water and let it simmer on medium flame for a minute.
  6. Add crushed paneer and cook for 2 minutes. Do not over cook.
  7. Finally add fresh cream, coriander leaves and kasuri methi. Mix until well combined. Cook for another minute.
  8. Serve hot with paratha, roti or naan.

Recipe Notes

  • Make sure to add water while cooking the masalas and before adding the paneer else the paneer bhurji will become dry.
  • Always add fresh cream or malai for a creamy texture.
  • Never cook for too long after adding the paneer, else the paneer will become hard and rubbery.
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