Paneer Bhurji/ How to make Paneer Bhurji / Vegetarian bhurji

27 May, 2017
Share - Posted on: 27 May, 2017
  • Servings : 2
  • Prep Time : 5 min
  • Cook Time : 20 min

Paneer Bhurji is one of the North Indian delicacies that is prepared by crumbled Paneer. Bhurji means crumbled or scrambled. Whenever I prepare paneer at home, mostly end up with paneer bhurji, paneer bhurji tastes divine if prepared by home made paneer. You can use store bought paneer too. Paneer bhurji does not take much time and can be prepared in a jiffy.

North Indians have their own version of bhurji like Paneer bhurji, Paneer and Capsicum bhurji, Mooli ki bhurji, Egg bhurji, Matar paneer bhurji, Palak paneer bhurji.  Among them, egg bhurji and paneer bhurji are most popular. Paneer bhurji goes well with Roti or Plain parathas for the breakfast.

Paneer bhurji is a vegetarian version of egg bhurji. In this dish, crumbled paneer is cooked with basic Punjabi onion tomato masala and few basic spices. You can make it dry or gravy version. Traditional paneer bhurji is a dry version in which paneer cooked with only onion tomato masala.

Here is the recipe of Paneer Bhurji


  • Paneer 1 cup crumbled paneer (made from 4 cups of milk)
    Onion 2 medium
    Tomato 2 large
    Ginger 1’’
    Green chilly 2
    Garlic 2 cloves
    Oil 1 tbsp.
    Asafetida 1/8 tsp.
    Cumin seeds 1 tsp.
    Turmeric Powder
    Garam masala ¼ tsp
    Salt to taste
    Coriander Powder 2 tsp.
    Lemon juice 1 tsp.
    Red chili powder ½ tsp
    Cilantro for garnish


Step 1

Chopped the onions, tomatoes, green chilies and ginger. Mince the garlic. Heat oil in the kadhai over medium heat add asafetida and cumin seeds. Once cumin seeds start to splutter then add chopped green chilies, ginger, and minced garlic. Saute it till raw flavor from garlic goes away.

Step 2

Add Chopped onion and saute it till become translucent.

Step 3

Once the onion becomes light brown, add turmeric powder, coriander powder, chili powder and garam masala. Mix it well till masala leaves the sides.

Step 4

Add chopped tomatoes and cook till it becomes mussy.

Step 5

Mean time Crumbled the paneer either by hand or grater. I have used day before paneer so need to grate to make it crumbled

Step 6

Once tomatoes masala oozes out from the sides then add salt and stir it well. Add crumbled paneer, saute it for 2 min or until everything gets blended well with the masala.

Step 7

Add lemon juice and cilantro. Stir well and paneer bhurji is ready to serve.

Paneer bhurji is ready to serve. Serve hot with warm plain parathas/ Roti for breakfast or dinner or use in sandwich or wrap.


1. You can use store bought paneer too. Store bought paneer should be grated.

2. You can use ginger and garlic paste instead of using fresh chopped ginger and garlic.

3. You can add grated tomato instead of chopped tomatoes. Tomato puree is not recommended.

4. You can use Dry mango powder instead of using lemon juice.

5. I like spicy paneer bhurji so added green chili and red chili powder. You can skip red chilly powder if don’t like much spicy.

6. If paneer becomes too dry, then add sprinkle some water to make it moist and soft.

7. Don’t cook paneer for long otherwise, it will loosen the moisture and become hard.

If you happen to make it do click pictures and send it to me as a message on my FB page sheljaskitchen or email me at so that I can features it on my facebook page.

If you like this post do drop in your feedback too.


Tags: Paneer, Bhurji, Scrambled Paneer, Paneer Khazana, Party Food,


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