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Paneer Bhurjee (Scrambled Paneer)

Paneer Bhurji (Scrambled Paneer)

160kcal
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Prep 20 minutes
Cook 15 minutes
Total 35 minutes
Paneer Bhurji is a quick and comforting North Indian dish made with soft, crumbled paneer cooked with onions, tomatoes, and gently spiced with jeera and haldi. Ready in minutes and made with simple pantry ingredients, this homestyle favorite is perfect for busy weeknights and delicious served with roti, rice, or toasted bread.
Servings 4 servings
Course Entree
Cuisine Indian

Ingredients

  • 1/2 tbsp Olive Oil
  • 6 oz Chunk of Paneer OR 6 cups whole milk to make fresh paneer
  • 2-3 tbsp Lemon Juice or Vinegar
  • 1/2 cup Red Onions Diced
  • 1/2 cup Tomatoes Chopped/Crushed
  • 2 Green Chillies finely chopped, adjust per taste
  • 1 tsp Ginger-garlic Paste
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Salt adjust to taste

Method

Preparing the Paneer
    Option 1: Make Fresh Paneer (Recommended)
    1. My preferred method when I cook the dish, is to make fresh paneer from scratch. It’s easier than it sounds – you just need to curdle the milk and strain out the whey from the paneer and then add it to the sauce.
      2. See the post on Fresh Paneer to learn about the science behind how paneer is made from milk.
    2. Bring the milk to a boil: Heat the milk in a thick-bottomed pot on medium-high heat and until it starts to boil. Depending on your pot and the heat level of your stove this will take around 10-15 minutes. Keep an eye on the pot so it doesn't boil over.
    3. Curdle the milk: When the milk comes to a boil, take it off the heat and add the White Vinegar/Lemon Juice and stir the milk. Add more if needed and you'll notice that the milk starts to curdle very quickly. Let it stand for about 10 minutes so that the milk curds separate out completely from the whey.
      2-3 tbsp Lemon Juice
    4. Strain the milk curds: Use a colander lined with a cheese cloth or a fine mesh strainer to separate the curds from the whey.
      5. For Paneer Bhurji, you do not need to press it into a firm block - soft, freshly separated curds work beautifully and give the dish a delicate texture.
    Option 2: Using Store-Bought Paneer
    1. If you’re using previously prepared paneer, you need to grate it. If the paneer was not freshly made, it is recommended to soak it in hot water for 15 minutes to soften it. It will also be much easier to grate the softened paneer.
      6 oz Chunk of Paneer
    Cooking the Masala
    1. Heat the oil on medium heat and add the cumin seeds. When the cumin seeds start to sizzle (should happen right away if the oil is hot) add the green chillies and the ginger-garlic paste.
      1/2 tbsp Olive Oil, 2 Green Chillies, 1 tsp Ginger-garlic Paste, 1/2 tsp Cumin Seeds
    2. When the ginger-garlic is cooked add the onions.
      1/2 cup Red Onions
    3. Cook the onions until translucent and add the tomatoes.
      1/2 cup Tomatoes
    4. Add Turmeric Powder and Salt, mix well and cook.
      1/4 tsp Salt, 1/4 tsp Turmeric Powder
    5. Cook until the tomatoes look mushy and you can see the oil starts separating out.
    6. Add the paneer and mix well and cook for another 4-5 minutes.
    7. Paneer Bhurjee is ready.

    Nutrition

    Serving1 portionCalories160kcalCarbohydrates6gProtein6gFat13gSaturated Fat7gPolyunsaturated Fat0.2gMonounsaturated Fat1gCholesterol28mgSodium234mgPotassium89mgFiber1gSugar2gVitamin A159IUVitamin C10mgCalcium214mgIron0.3mg

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