matar paneer bhurji recipe

matar paneer bhurji recipe with step by step photos – matar paneer bhurji, paneer bhurji  and egg bhurji are popular breakfast recipes in the northern parts of india.

in hindi the word ‘bhurji’ means scrambled. so matar paneer bhurji is a spicy blend of scrambled cottage cheese with onions, green chilies, tomatoes and indian spices. paneer bhurji is usually had with bread or even parathas & chapatis. along with the essential ingredients like onions, green chilies and tomatoes, sometimes peas are also added to the scrambled paneer while making paneer bhurji.

matar paneer bhurji recipe is a simple and easy breakfast recipe. along with the goodness of cottage cheese (paneer) you also have the nutritiousness of peas (matar). few more bhurji recipes on blog are paneer bhurji gravymooli bhurji, tofu bhurji and palak paneer bhurji recipe.

if using fresh matar, then boil the mutter and set it aside to make the paneer. if using frozen matar, then cook it for 10-12 mins along with the masala and then add the paneer. i used frozen peas, so I did not cook them first.

alternatively, if you plan to make this recipe for breakfast, you could boil the mutter (both fresh/frozen) the night before and refrigerate them to be used in the morning.

you might also like to check these paneer recipes

matar paneer bhurji recipe below:

matar paneer bhurji recipe
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matar paneer bhurji recipe

matar paneer bhurji recipe - spicy blend of scrambled cottage cheese with onions, green chilies, tomatoes and indian spices.

course breakfasts
cuisine indian
prep time 5 minutes
cook time 20 minutes
total time 25 minutes
servings 3
author dassana amit

ingredients (1 cup = 250 ml)

  • 200 grams paneer (cottage cheese)
  • 100 grams green peas or ½ cup green peas
  • 2 medium tomatoes, finely chopped or 80 to 90 gms tomatoes
  • 2 small onions, finely chopped or 50 gms onion or about ⅓ cup finely chopped onions
  • 2 to 3 garlic & ½ inch ginger, crushed to a paste in a mortar-pestle
  • 1 or 2 green chilies, slit or chopped
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon garam masala powder
  • ½ teaspoon kasuri methi (dried fenugreek leaves)
  • ½ inch ginger (adrak) julienne
  • ½ tablespoon chopped coriander leaves (dhania patta)
  • 1.5 to 2 tablespoon oil or ghee or butter
  • salt as required

how to make recipe?

  1. heat ghee in a pan. add cumin seeds and let them sizzle.
  2. now add the onions. fry the onions till light golden or golden.
  3. add the ginger garlic paste and saute till their aroma passes away. add chopped tomatoes.
  4. saute the tomatoes till the they become mushy and you can see the fat leaving the sides.
  5. add all the turmeric powder and red chili powder. stir.
  6. now add the fresh or frozen matar/peas.
  7. add 1 to 1.5 cups water. also add salt.
  8. cover the pan with the lid and cook the matar/peas on a medium flame for 10-12 minutes. frozen peas will take less time to cook as compared with fresh peas.
  9. check in between to see if the water has dried up or not. add more water if required.
  10. crumble the paneer/cottage cheese in the meantime.
  11. once the matar are cooked through and the water has dried up, add the crumbled paneer.
  12. stir for 1-2 minutes or till the paneer gets cooked. also add slit green chilies.
  13. add the kasuri methi and garam masala. garnish with coriander leaves & ginger julienne.
  14. serve matar paneer bhurji hot with chapatis, parathas or bread.


step by step matar paneer bhurji recipe:

1. heat 2 tbsp oil or 1.5 tbsp ghee in a pan. add ½ tsp cumin seeds and let them sizzle.

heat oil to make matar paneer bhurji

2. now add finely chopped 1 small to medium sized onion (50 gram onion).

add onions - making mater paneer bhurji

3. saute the onions till light golden or golden.

saute onions - making mater paneer bhurji

4. add the ginger garlic paste (2 to 3 garlic & ½ inch ginger, crushed into a paste in mortar-pestle) and saute till their aroma passes away.

add ginger - making matar paneer bhurji

5. add chopped tomatoes (2 small to medium tomatoes, finely chopped or 80 to 90 gms tomatoes).

fry tomatoes to make mater panee bhurji

6. saute the tomatoes till the they become mushy and you can see the fat leaving the sides.

add spices - making mutter paneer bhurji

7. add ¼ tsp turmeric powder and ½ tsp red chili powder. stir.

add spices - making matar paneer bhurji recipe

8. now add the fresh or frozen matar/peas (100 gms peas or ½ cup peas) and stir. frozen peas will take less time to cook than fresh peas.

add matar or peas

9. add 1 to 1.5 cups water. also add salt as required.

cook matar or peas

10. cover the pan with the lid and cook the matar/peas on a medium flame for 10-12 minutes.

cooking matar

11. check in between to see if the water has dried up or not. add more water if required.

add water to make matar bhurji recipe

13. crumble 200 grams paneer/cottage cheese in the meantime. once the matar are cooked well and the water has dried up, add the crumbled paneer.

crumble paneer or cottage cheese

14. stir for 1-2 minutes or till the paneer gets cooked. also add 1 or 2 slit green chilies.

making matar paneer bhurji recipe

15. add ½ tsp kasuri methi/dried fenugreek leaves and ½ tsp garam masala.

add salt to matar paneer bhurji recipe

16. give a stir.

matar paneer bhurji recipe

garnish with coriander leaves, ginger julienne and serve matar paneer bhurji hot with rotis or plain paratha or bread.

matar paneer bhurji




12 thoughts on “matar paneer bhurji recipe, how to make matar paneer bhurji recipe”

  1. Dear Dassana,

    One clarity required please.
    Is there difference between boiling and steaming the peas like boiling can be done in open pan with covered please clear :
    a)What is the difference if cooker is used or open pan ?
    b)If cooker then how much time if open pan then how much time ?

    Thanks

    1. megha, the only difference is time. in cooker the peas or veggies will get cooked faster than cooking in an open pan. in cooker, it can be 1 to 2 whistles (6 to 7 mins). in pan, it can take about 12 to 15 minutes. do note that fresh peas take longer to cook then frozen peas. here i am mentioning the time both for pressure cooker and pan for fresh green peas.

  2. Tried this today. As always, no surprise that this too was a 5-STAR dish. So very simple to do but the taste is that much more amazing. All credit to you Dassana. Realised that I did’nt have tomatoes, so i used ketchup, and still it came out well. I’m sure if I had followed your recipe word to word, it would have turned out even better ! ! !

  3. Hi,
    This is so easy to make. It turned out so well. I did not have coriander powder,so I left it out. Plus I did not add red mirchi powder. It was yum with Roti as well as Rice. Peas were also left out.

  4. One more great recipe…. Although the trick is patience for the peas to cook but once they are soft and mushy this recipe a treat for paneer lovers…keep up the great work the god is in details…. And u have nailed it….. Keep them coming…. Thanks a ton…

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