Paneer Bhurji Recipe

Very similar to the all-time favorite egg bhurji… Great to munch on as a snack or main course!

Recipe (Veg): Paneer Bhurji

Preparation time: 5 minutes
Cooking time: 30 minutes

Paneer Bhurji

Paneer Bhurji


Cottage Cheese (Paneer) – 200 grams packet
Mustard seeds (Mohari) – 1/2 teaspoon
Cumin seeds (Jeera) – 1 teaspoon
Green Chillies – 2
Any oil – 1 tablespoon
Onion – 1 medium size chopped fine
Ginger-Garlic paste – 1 teaspoon
Turmeric powder (Haldi) – 1 small pinch
Garam Masala Powder – 1 teaspoon
Asafoetida (Hing) – 1 small pinch
Salt – As per taste (I added around 1 teaspoon)
Tomato ketchup – 1 teaspoon (The salty ketchup adds a unique flavor, I use this instead of the actual tomato)


  1. Divide half the paneer packet. Cut one half of the paneer into small cubes. Crumble the remaining paneer by hand. (Although the bhurji is supposed to be a crumbled version, I prefer a bit of cubed pieces in it as well. Feel free to follow your style.)
  2. In a non-stick kadhai, add the oil. When it heats up, put the asafoetida, chopped green chillies, mustard & cumin seeds. Mix well taking care that it does not burn.
  3. Add the chopped onion & ginger-garlic paste into the oil and fry well till the rawness is gone.
  4. Add the turmeric & garam masala powder into this mixture. After a minute, add the tomato ketchup & salt. Mix well.
  5. Add the paneer and cover till it cooks. Keep mixing after few minutes so that it does not burn.
  6. Once it is ready to serve, garnish with few sprigs of Coriander leaves (Kothimbir).

Serve with Indian Bread (Roti/Naan) or have it as a stand-alone snack.


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