Paneer bhurji is a dish made with crumbled Indian cottage cheese (paneer), spices and herbs. Homemade paneer is the best for this recipe. If using store bought paneer then soak the paneer in some hot water or hot milk for about 20 minutes to crumble it.
Paneer bhurji can be used for multiple dishes. It can be used to make paneer bhurji wrap by spreading some green chutney on chappati or paratha or store-bought wrap and stuff with bhurji, add sliced onions and roll it. You can also make paneer bhurji dosa by stuffing 2-3 tablespoons of bhurji into your plain dosa. Another option is to make paneer bhurji sandwich. For the sandwich, spread butter and coriander chutney on both bread slices. Use bhurji as stuffing and grill or toast the sandwich as you like.
Now, let’s get to the recipe….
Ingredients
- 150 grams Paneer, crumbled
- ¼ teaspoon Cumin seeds
- ½ cup Onion, chopped
- 1 Green Chilli, finely chopped
- 1 tsp. Ginger paste or freshly grated or crushed
- 2 tbsps. Oil
- 1 tsp. Garlic paste or freshly grated
- ½ Tomato, finely chopped
- ½ cup Capsicum chopped, optional
- 1 tsp. Red chilli powder
- ¼ tsp. Turmeric powder
- ½ tsp. Coriander powder
- ½ tsp. Garam masala
- 1 tsp. Lemon juice
- 1 tbsp. Cilantro or Coriander leaves, finely chopped
- Salt, to taste
Method
- Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.
- Then, add chopped onions. Sprinkle some salt to speed up the process.
- Mix well. Cook till onions get soft and translucent.
- Add ginger paste, garlic paste, and green chillies.
- Mix and saute for a minute.
- Next mix in chopped tomatoes.
- Cook till tomatoes are soft, not mushy.
- If adding bell pepper add it at this stage.
- Stir and cook for 2 minutes.
- Add red chili powder, turmeric powder, coriander powder, and garam masala.
- Mix well and cook for a minute.
- Add crumbled paneer.
- Stir well and cook for only 2-3 minutes. Don’t cook paneer for a longer time, otherwise, it gets chewy. Turn off the stove.
- Squeeze lemon juice.
- Sprinkle chopped cilantro. Stir well.
