Paneer Bhurji

Paneer bhurji is a popular North Indian dish. Bhurji means ‘scrambled’ and here paneer bhurji means scrambled Indian Cottage Cheese with onion, tomato, ginger garlic paste, green chilli along with Indian spices.

Paneer bhurji is very easy and quick to prepare. The whole preparation process takes just 15 minutes and you have mouth-watering, aromatic paneer bhurji on plate.

Just make sure to chop onion, tomato, green chilli very fine and to combine the spices well. Both homemade and store-bought paneer can be used. If you are buying from out, make sure of the best quality.

Though it is a North Indian dish, adding curry leaves gives bhurji a nice flavour. Skip it if you do not prefer.

Paneer bhurji goes well with chapati, roti. It also goes well when stuffed inside bread slices as sandwich and also when stuffed inside dosa to make paneer bhurji dosa.

With so many options, get ready to make it!!

To check the video of making it, follow the link below:


  • Paneer- 200 gms. ( either grated or crumbled)
  • Onion- 1 medium sized ( very finely chopped)
  • Tomato- 1 medium sized (very finely chopped)
  • Ginger garlic paste- 1 tsp
  • Green chilli- 1 ( very finely chopped)
  • Curry leaves- 8 to 9 (chopped, optional)
  • Cumin seeds- 1 tsp
  • Red chilli powder- 1 tsp
  • Turmeric powder- 1/4th tsp
  • Garam masala- 1/2 tsp
  • Amchur powder- 1/2 tsp
  • Salt- as needed
  • Coriander leaves- 1 or 2 tbsp ( finely chopped)


Chop onion, tomato, green chilli to very fine.

Either grated or crumbled paneer.

Heat 2 tbsp of oil in a pan. Add Cumin seeds and green chilli. Add curry leaves now if you prefer.
Add onions and saute till it turns translucent.
Once onions turn translucent, add ginger garlic paste and saute till it’s raw smell goes away.
Then add tomatoes and saute till it turns soft.
Once tomatoes turn soft, add red chilli powder, turmeric powder, garam masala, amchur powder and needed salt.
Saute everything in oil for a minute.
Everything should be combined as shown above.
Now add little water as needed to cook the masalas.
There should be some moisture left. If it is very dry, add little water to adjust the consistency. Do not pour more water.

Now add the grated/crumbled paneer and mix everything together. Paneer need not get cooked for a long time. Just 30 seconds to 1 minute is fine.
Ready. Switch off the flame.
Garnish with corianded leaves.


  • Using amchur powder gives good taste. So do not skip it. If you do not have amchur powder, add one more tomato.