📝 About This Recipe
A beloved staple of North Indian street food, Paneer Bhurji is a vibrant, protein-packed scramble of fresh crumbled paneer tossed with aromatic spices and tangy tomatoes. This dish captures the essence of a bustling Punjabi dhaba, offering a perfect balance of creamy texture and fiery heat. It’s a versatile masterpiece that works just as well for a decadent breakfast as it does for a quick, soul-satisfying weeknight dinner.
🥗 Ingredients
The Dairy
- 400 grams Paneer (freshly crumbled by hand, not grated)
The Aromatics & Base
- 2 tablespoons Ghee (can substitute with neutral oil)
- 1 tablespoon Butter (unsalted, for richness)
- 1 teaspoon Cumin Seeds (whole)
- 2 medium Red Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise or finely chopped)
- 2 large Roma Tomatoes (finely diced)
Spices & Seasoning
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Pav Bhaji Masala (the secret ingredient for street-style flavor)
- 1/2 teaspoon Garam Masala (added at the end)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed)
- to taste Salt
Finishing Touches
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 lemon Lemon Juice (squeezed fresh)
- 2-3 tablespoons Milk or Heavy Cream (to keep the bhurji moist)
👨🍳 Instructions
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1
Begin by crumbling the fresh paneer with your hands into small, uneven chunks. Avoid grating it, as the irregular texture is key to a traditional bhurji.
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2
Heat the ghee and butter in a wide heavy-bottomed pan or kadai over medium heat until the butter melts and starts to shimmer.
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3
Add the cumin seeds and let them crackle for about 10-15 seconds until they become fragrant and slightly darker.
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4
Add the finely chopped onions and sauté for 5-7 minutes. You want them to turn a light golden brown, not dark brown.
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5
Stir in the ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw aroma of the garlic disappears.
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6
Add the diced tomatoes and a pinch of salt. Cook for 4-5 minutes, mashing them slightly with your spatula until they turn soft and the oil begins to separate from the sides.
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7
Lower the heat and add the turmeric, Kashmiri red chili powder, coriander powder, and Pav Bhaji masala. Stir quickly for 30 seconds to toast the spices without burning them.
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8
Pour in the 2-3 tablespoons of milk or cream. This creates a slightly 'saucy' base that prevents the paneer from drying out.
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9
Add the crumbled paneer to the pan and toss gently to coat every piece with the masala base.
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10
Cook the paneer for only 2-3 minutes. Overcooking paneer makes it rubbery, so keep this step brief.
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11
Sprinkle the garam masala and the crushed kasuri methi over the dish. Give it one final, gentle mix.
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12
Turn off the heat. Squeeze fresh lemon juice over the top and garnish generously with chopped cilantro.
💡 Chef's Tips
Always use fresh, soft paneer for the best results; if using frozen, soak it in warm water for 20 minutes before crumbling. Do not overcook the paneer once it's in the pan, as it will lose its moisture and become chewy. The Pav Bhaji masala is a secret street-food trick that adds a unique depth of flavor compared to just using garam masala. If the dish looks too dry, add an extra splash of warm milk right before serving to restore the creamy texture. Crushing the kasuri methi between your palms before adding it releases the essential oils and maximizes the aroma.
🍽️ Serving Suggestions
Serve hot with buttered Pav (Indian bread rolls) or toasted sourdough bread. Pair with flaky parathas or hot tawa rotis for a complete North Indian meal. Serve alongside a side of pickled red onions and a dollop of mint chutney. Accompanied by a tall glass of salty lassi or masala chai. Works beautifully as a filling for kathi rolls or savory breakfast wraps.