Now you can make the best authentic paneer bhurji recipe at home easily with simple ingredients. This recipe is a game-changer for a quick, comforting vegetarian dinner recipe. As a high-protein Indian vegetarian dish, paneer bhurji brings together fresh paneer tossed in an onion-tomato masala flavored with basic Indian spices, giving us the perfect restaurant-style flavors in under 30 minutes.

Perfect as a beginner-friendly Indian cooking recipe, this is one of the most popular family-friendly paneer recipes for kids. For those who are watching their weight, low-carb keto paneer bhurji variations in addition to this dry scrambled paneer dish are a top hit.

Table of Contents

Ingredients for Punjabi Paneer Bhurji

200g fresh paneer, crumbled
1½ tbsp oil or ghee
½ tsp cumin seeds (jeera)
1 medium onion, finely chopped (skip for no-onion paneer bhurji Jain recipe)
1-2 green chilies, slit (adjust as per taste)
1 tsp grated ginger
1 tsp grated garlic (skip for no-onion paneer bhurji Jain recipe)
1 medium tomato, finely chopped
¼ cup bell peppers, peas, or carrots (for fiber-rich mixed vegetable paneer bhurji)
¼ cup beetroot, finely chopped (for the brilliant red colour)
1 tsp gram flour (besan)
¼ tsp turmeric powder (haldi)
½ tsp red chili powder
½ tsp garam masala
½ tsp kasuri methi
2 tbsp coriander leaves, finely chopped for garnish
1 cup milk

Recipe instructions

Start the Tadka Base: Heat oil in a wok over medium heat. Add cumin seeds, onions, and chilies. Sauté to golden (3-4 minutes)
Build the Flavorful Masala: Add ginger-garlic and cook for 30 seconds. Add beetroot, tomatoes, turmeric, and salt; mash into a thick paste (4-5 minutes)
Layer the Spices: Stir in chili powder, garam masala, and kasuri methi. Fry till aromatic and oil releases (1-2 minutes). Add the besan and give it a good mix into the masala mix. Allow it to saute for a couple of minutes so that it loses its raw flavour
Mix in Paneer: Fold in the paneer gently into the masala before adding the milk. This would help mix everything nicely. Give the bottom of the pan a good scrape as the besan tends to stick at the bottom and burn.
Finish and Serve: Check for seasoning and add some chopped coriander leaves to finish the dish before serving.

Serving suggestion

Serve it with some rotis or chapattis for a quick and delicious lunch or dinner meal
Wrap it in a chapati for healthy paneer bhurji kathi rolls for lunchboxes
Pair it with butter pav buns for iconic Mumbai-style paneer bhurji pav street food at home
Spread it between two slices of bread and fry them on a tawa for a crispy paneer bhurji sandwich for a quick breakfast with leftover

More Paneer recipes

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Punjabi Paneer Bhurji

Priyanka

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course, Side Dish

Cuisine Punjabi

Servings 4 people

Ingredients

200 g fresh paneer crumbled
1½ tbsp oil or ghee
½ tsp Cumin Seeds jeera
1 onion medium, finely chopped (skip for no-onion paneer bhurji Jain recipe)
1-2 green chilies slit (adjust as per taste)
1 tsp grated ginger
1 tsp grated garlic skip for no-onion paneer bhurji Jain recipe
1 tomato medium, finely chopped
¼ cup bell peppers peas, or carrots (for fiber-rich mixed vegetable paneer bhurji)
¼ cup beetroot finely chopped (for the brilliant red colour)
1 tsp gram flour besan
¼ tsp turmeric powder haldi
½ tsp red chili powder
½ tsp garam masala
½ tsp kasuri methi
2 tbsp coriander leaves finely chopped for garnish
1 cup milk

Instructions

Start the Tadka Base: Heat oil in a wok over medium heat. Add cumin seeds, onions, and chilies. Sauté to golden (3-4 minutes)
1½ tbsp oil or ghee, ½ tsp Cumin Seeds, 1 onion, 1-2 green chilies
Build the Flavorful Masala: Add ginger-garlic and cook for 30 seconds. Add beetroot, tomatoes, turmeric, and salt; mash into a thick paste (4-5 minutes)
1 tsp grated ginger, 1 tsp grated garlic, 1 tomato, ¼ cup beetroot, ¼ tsp turmeric powder
Layer the Spices: Stir in chili powder, garam masala, and kasuri methi. Fry till aromatic and oil releases (1-2 minutes). Add the besan and give it a good mix into the masala mix. Allow it to saute for a couple of minutes so that it loses its raw flavour
½ tsp red chili powder, ½ tsp garam masala, ½ tsp kasuri methi, 1 tsp gram flour
Mix in Paneer: Fold in the paneer gently into the masala before adding the milk. This would help mix everything nicely. Give the bottom of the pan a good scrape as the besan tends to stick at the bottom and burn.
200 g fresh paneer, ¼ cup bell peppers, 1 cup milk
Finish and Serve: Check for seasoning and add some chopped coriander leaves to finish the dish before serving.
2 tbsp coriander leaves