Paneer Bhurji Recipe (Punjabi Style)
User Reviews
4.9
Paneer Bhurji Recipe (Punjabi Style)
Description
The Paneer Bhurji Recipe (Punjabi Style) centers on crumbled paneer cooked with sautéed cumin seeds, onions, and a paste of garlic and ginger, alongside green chilies for mild heat. Finely chopped tomatoes soften down and blend with turmeric, red chili powder, coriander, and garam masala to build a fragrant base. The paneer is added last, providing creamy curds in a savory, spiced mixture.
The texture ranges from coarse crumbles to a mostly broken-down consistency, allowing the paneer to absorb the spice blend and tomato moisture. The cooking method involves sequential sautéing on medium-low heat to develop mellowed flavors without overpowering the delicate paneer. Finishing with chopped fresh coriander adds freshness and herbal notes.
This dish is well suited to accompany Indian breads like roti or paratha, or as a protein-rich side with rice. Adjusting chili quantities tailors the heat to personal taste. Paneer Bhurji can be adapted to vegan diets by substituting firm tofu while maintaining the dish's signature flavor structure.
Choosing ripe tomatoes with balanced sweetness enhances the tanginess without sourness. Using homemade paneer yields the best texture, but pre-packaged options are acceptable if prepared as directed. The choice of cooking fat—oil, ghee, or butter—will subtly influence the final flavor profile.
Ingredients
- 3 tablespoons neutral cooking oil or ghee, butter or white butter, generic cooking oil
- ½ teaspoon cumin seeds
- ½ cup onion finely chopped) or 1 medium sized
- 3 to 4 garlic peeled, made to a paste in mortar-pestle or 1 teaspoon ginger-garlic paste, small cloves garlic, 1 inch ginger
- 3 to 4 ginger peeled, made to a paste in mortar-pestle or 1 teaspoon ginger-garlic paste, small cloves garlic, 1 inch ginger
- 1 or 2 green chili finely chopped or slit, or about ½ to 1 teaspoon, chopped
- 1 cup tomato tightly packed, finely chopped) or 2 medium sized to large tomatoes
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder or ¼ to ½ teaspoon cayenne pepper
- ½ teaspoon coriander powder (ground coriander)
- ¼ to ½ teaspoon garam masala
- 200 to 250 grams paneer (Indian cottage cheese)
- salt as required
- 3 tablespoons Coriander leaves - chopped, (cilantro)
Instructions
Preparation
- Crumble the paneer and set aside. You do not need to make a fine crumble. A coarse crumble with some chunks of paneer is fine.
- Finely chop the onions, tomatoes and green chillies. Keep aside.
- Crush the ginger and garlic to a paste in a mortar pestle and keep aside.
- Also remove the spice powders and keep aside.
Making Paneer Bhurji
- Heat oil or ghee or butter in a pan. Let the oil become hot on a medium-low or medium flame.
- Add cumin seeds. Let them crackle and change color. Once they get browned, add onions.
- Mix well and sauté the onions. When the onions become translucent, add ginger-garlic paste and chopped green chilies.
- Sauté for some seconds till the raw aroma of the ginger-garlic goes away.
- Then add tomatoes and sauté on medium-low heat till they become soft. You can add a pinch of salt so that the tomatoes get cooked faster.
- Now add all the dry spice powders - turmeric, red chili powder, coriander powder and garam masala powder.
- Mix the spice powders very well and sauté for 5 to 6 seconds on low to medium-low heat.
- Then, add the crumbled paneer. Mix throughly and cook for 1 minute on low heat.
- Don't cook the paneer for a long time as they harden and loose their softness.
- Lastly add the chopped coriander leaves and mix.
- Serve Paneer Bhurji hot with bread toast. You can also serve it with roti, plain paratha or as a stuffing in burrito or wraps.
Notes
- Homemade paneer works best; if using packaged or frozen, follow package prep instructions.
- Use ripe tomatoes for balanced tang; avoid overly sour varieties to maintain flavor harmony.
- Adjust green chili and red chili powder levels according to heat preference; avoid excess garam masala.
- Fresh coriander leaves brighten the dish; fresh mint can be used as an alternative garnish.
- Use oil, butter, or ghee for fat, noting each adds a different subtle taste.
- To make vegan, replace paneer with firm tofu; avoid silken or soft tofu for texture consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 44mg | 15% |
| Sodium | 564mg | 24% |
| Potassium | 157mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 540IU | 11% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 14mg | 16% |
| Vitamin E | 6mg | |
| Vitamin K | 6µg | |
| Calcium | 331mg | 33% |
| Vitamin B9 (Folate) | 13µg | |
| Iron | 1mg | 6% |
| Magnesium | 8mg | 2% |
| Phosphorus | 20mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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