Paneer Bhurji | Scrambled Cottage Cheese

Paneer Bhurji is a popular and delicious North Indian breakfast recipe made from crumbled paneer (Indian Cottage Cheese). This Paneer Bhurji Recipe is Punjabi Style and way it is made in my home.

In this quick and simple vegetarian recipe, the crumbled homemade paneer (cottage cheese) is added to sautéed onions, tomatoes and spices for a satisfying hot breakfast dish.

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Paneer Bhurji served in a shallow white bowl garnished with one coriander sprig with a spoon inside the bhurji and topped with some sliced onions and a wedge of lemon

What is Paneer Bhurji

Bhurji means scrambled so this dish is basically scrambled paneer or cottage cheese. A perfectly savory, tangy, spiced mixture made of onions, tomatoes, ginger-garlic paste, green chillies (hot peppers) and various spices is then used to mix with the scrambled paneer.

This flavorful dish, as with most bhurji recipes, is quick to make and ideal for breakfast.

You can say that is the vegetarian version of the Indian Style scrambled eggs which is called as Egg Bhurji or Anda Bhurji in Hindi.

Besides paneer bhurji, egg bhurji is also quite popular and served in most North Indian dhabas (road side eateries). In Punjabi homes, they also make mooli bhurji with grated or chopped white radish roots.

For a vegan version of the bhurji, use firm tofu instead of paneer. Don’t use silken tofu or the tofu that is soft. You can refer to this Tofu Bhurji Recipe.

Ingredients You Will Need for Paneer Bhurji

  1. Paneer (Firm Cottage Cheese): Obviously paneer is the main ingredient in this recipe. Paneer is fresh cheese where milk is curdled by adding a food acid (lemon juice or vinegar). Whenever I make any dish that uses paneer, I prefer to use homemade rather than store-bought paneer as it is tastier and fresher.
  2. Homemade Paneer: Making paneer from scratch may sound intimidating at first, but once you try it you will see it is quite easy and tastes so good. Simply follow these step-by-step instructions on How to Make Paneer and you will have a block of homemade paneer in under thirty minutes.
  3. Ginger-Garlic Paste: A paste of ginger and garlic is also used in this recipe. To make this paste you simply use a mortar and pestle to crush together the fresh ginger and garlic. Although a freshly made paste is always better, a ready-made ginger-garlic paste also can be used.
  4. Spices: The spices added are the usual Indian ground spices like red chilli powder, turmeric powder, coriander powder and garam masala. Most of these ground Indian spices are easily available outside India in asian stores and even online. For the garam masala, I always use homemade garam masala in all my recipes. To make an aromatic and flavorful garam masala, check this recipe of Homemade Garam Masala.
  5. Onions & Tomatoes: Both onions and tomatoes are unanimously added in many Indian dishes. For the onions, you can use red onions, yellow onions or white onions. For tomatoes, use ones which are ripe, red and not too tart or sour.

Paneer Bhurji served in a white plate

Serving Suggestions

It is best to have paneer bhurji hot with some bread, soft dinner rolls (pav) or Indian breads like roti or paratha. Sometimes I toast bread slices and top it with paneer bhurji. You can even make paneer bhurji sandwiches.

In North India paneer bhurji is often served with roti or bread. You can also serve it as a side dish with North Indian mains.

I have also shared Paneer Bhurji Gravy with Curd (Yogurt), which is a dish of the scrambled paneer in a gravy or curry base.

How to make Paneer Bhurji

1. Crumble 200 to 250 grams paneer (cottage cheese) with your fingers and keep aside. I have used homemade paneer.

crumbled paneer in a pan

2. Heat 3 tablespoons oil in a frying pan or kadai. You can even use ghee or butter instead of oil. Add ½ teaspoon cumin seeds and let them crackle.

crackle cumin seeds in oil

3. Then add ½ cup finely chopped onions.

onions added to pan

4. Sauté the onions till they turn translucent and soften. Sauté onions on a medium-low heat.

sauteing onions till translucent

5. Then add 1 teaspoon ginger-garlic paste and chopped green chillies.

1 teaspoon ginger-garlic paste added

6. Mix very well and sauté for some seconds till the raw aroma of ginger-garlic goes away.

sauteing the paste

7. Add 1 cup finely chopped tomatoes (tightly packed).

1 cup finely chopped tomatoes added

8. Mix the tomatoes and begin to sauté them on a medium-low flame.

sauté tomatoes

9. Sauté the tomatoes till they completely soften. You can also add a pinch of salt so that the tomatoes get cooked faster. You will see oil releasing from the sides from the mixture once the tomatoes are softened.

sauté the tomatoes

10. Now add all the spice powders – ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder (or ¼ to ½ teaspoon cayenne pepper), ½ teaspoon coriander powder and ¼ to ½ teaspoon garam masala.

spice powders added

11. Mix very well and sauté for 5 to 6 seconds.

mix the spices

12. Add the crumbled paneer and salt as per taste.

Add the crumbled paneer and salt

13. Mix thoroughly and cook the paneer for 1 minute. Don’t cook the paneer for a long time as they harden and loose their softness.

cook paneer bhurji for one minute

14. Switch off the flame and lastly add 3 tablespoons chopped coriander leaves. Mix very well.

paneer bhurji garnished with coriander leaves

14. Serve Paneer Bhurji hot with any roti or paratha (Indian flat breads) or dinner rolls (pav) or bread. You can also serve it with toasted bread. Serve with a side of thinly sliced onions and lemon wedges. Do squeeze some lemon juice on the paneer bhurji when eating.

Paneer Bhurji served in a white plate with a spoon

More tasty Paneer Recipes

This recipe post from the archives has been republished and updated on 30 May 2020.

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Paneer Bhurji (Punjabi Style Recipe)

4.89 from 54 votes
Paneer Bhurji is a medley of onions, tomatoes, spices with scrambled cottage cheese. It is a popular North Indian breakfast recipe. This Paneer Bhurji Recipe is Punjabi Style and way it is made in my home.
Paneer Bhurji
Author:Dassana Amit
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Course:breakfasts
Cuisine:north indian
Diet:Gluten Free,Vegetarian
Difficulty Level:Easy
Servings (change the number to scale):3
(1 CUP = 250 ML)

Ingredients

  • 3 tablespoons oil or ghee, butter or white butter
  • ½ teaspoon cumin seeds
  • ½ cup finely chopped onions or 1 medium sized onion
  • 3 to 4 small garlic cloves + 1 inch ginger made to a paste in mortar-pestle or 1 teaspoon ginger-garlic paste
  • 1 or 2 green chillies - finely chopped or slit
  • 1 cup finely chopped tomatoes (tightly packed) or 2 medium sized to large tomatoes
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon red chilli powder or ¼ to ½ teaspoon cayenne pepper
  • ½ teaspoon coriander powder
  • ¼ to ½ teaspoon garam masala powder
  • 200 to 250 grams paneer (cottage cheese)
  • salt as required
  • 3 tablespoons chopped coriander leaves (cilantro)

Instructions

Preparation

  • Crumble the paneer (cottage cheese) and keep aside
  • 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.
  • Then, add the crumbled paneer. Mix throughly and cook for 1 minute.
  • 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

  • Paneer: For best results used homemade paneer. If using packaged paneer or frozen paneer, then follow the instructions mentioned on the pack before using. 
  • Tomatoes: The tangy taste in paneer bhurji comes from the tomatoes. So do use tomatoes which are ripe and with a sweet-tangy taste. Avoid adding tomatoes which are too sour. 
  • Spicing: You can reduce or increase the amount of green chillies, red chilli powder or cayenne pepper as per your preferences. Do not add more garam masala than what is mentioned in the recipe. If the garam masala is very strong, then just add ¼ teaspoon of it.
  • Herbs: Always fresh coriander leaves (cilantro) are added in the dish. But you can use fresh mint leaves too. Just add 1 to 2 tablespoons of chopped mint leaves. 
  • Fat: For the fat you can use oil or butter or ghee. Note that the type of fat used does change the taste of the dish. 
  • Vegan Option: Use firm tofu in place of paneer. Do not use silken tofu or soft tofu. 

Nutrition Info (approximate values)

Nutrition Facts
Paneer Bhurji (Punjabi Style Recipe)
Amount Per Serving
Calories 353 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Cholesterol 44mg15%
Sodium 564mg25%
Potassium 157mg4%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 4g4%
Protein 10g20%
Vitamin A 540IU11%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 14mg17%
Vitamin E 6mg40%
Vitamin K 6µg6%
Calcium 331mg33%
Vitamin B9 (Folate) 13µg3%
Iron 1mg6%
Magnesium 8mg2%
Phosphorus 20mg2%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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82 comments/reviews

  1. Wow! Simple, easy, yummy & nutritious.5 stars

    • Thanks Uma

  2. i am a beginner at cooking.. i have followed many of your recipes and this one i cooked recently. all of them have turned out to be amazing. you are doing a great job.. thanks a lot! 🙂5 stars

    • Welcome Payel. Glad to know this. Thanks for sharing your positive feedback on recipes.

  3. Can we add capsicum to this recipe of Paneer Bhurji?Will it taste good?Please tell me asap.Thanks!5 stars

    • you can add capsicum. it will taste good.

  4. Really very nice recipe.
    I am a beginner and this dish turned out to be very delicious.thankyou.

    • Welcome Eleena. Nice to know this.

  5. I am new to cooking. Could you please suggest salt quantity.5 stars

    • for most recipes for 3 to 4 servings, you can easily add 1/2 to 1 teaspoon of salt and this depends on the type of dish, eg dry or gravy/curry. start with adding 1/4th teaspoon salt and mix well. check the taste and then add 1/3rd to 1/4th teaspoon more of the salt. stir well and check again. this way you can add salt little by little.

  6. Easy, fast and yummy

  7. Excellent. It came out so yummy. Thank you.5 stars

    • Welcome Seetha

  8. Superb speechless and thanks5 stars

    • Welcome Hardik

  9. Your recipes are just yummy like in restaurant, never disappoints, loved this paneer bhurji too 🙂5 stars

    • thank you falguni for such a nice feedback. happy cooking.

  10. How simple and easy!
    Thank you so much dassana:)

    • welcome shanmuga 🙂 thanks for positive feedbaack.

  11. Nice recipe

    • thanks priyanka 🙂

  12. Hi dasanna.. can i pack this for lunch box? Or it has to be served hot? Can you please clarify?

    • renuka you could serve them hot as well as pack for lunch box 🙂 hope this information helps you thanks.

  13. Nice n easily to make.. Paneer bhurji..

  14. Nice recipe. I love cooking for my mom and she enjoy every recipe I prepair from your blog. thanks a lot

    • welcome and thankyou varsha 🙂

  15. Super recipe! This is the first recipe I came across for paneer burji and the reviews were good so I gave it a shot. I found I had too much paneer for the masala I had made, so ended up making another half batch (minus the paneer) and adding to my original amount. Was perfect. Will be making again and again! Thanks again for posting!5 stars

    • surely try again jenny glad you liked the recipe and thankyou for yoru kind and positive words. also you are welcome.

  16. If tomatoes is not added to recipes thn??

    • you can skip tomatoes. some tang will be missing from the recipe, but its fine to skip tomatoes.

  17. Thanks n good

  18. could u please post a recipe for paneer tikka biryani

    • mv have taken your request on our file for the paneer tikka biryani recipe thankyou.

  19. Very easily made…thnx for this recipe…I made it..Following ur step by step process

    • welcome prerna

  20. I made mind blowind paneer bhurji using this recipe !!!! Thanks !4 stars

    • welcome sandhya

  21. Though you have already added tomatoes for the tanginess, you can also additionally add amchoor/ dry mango powder for extra taste.5 stars

    • thanks radhika for the tip.

  22. Hi Dassana,

    Yesterday the cook did not prepare enough sabzi for the entire family. This morning hubby asked me to make paneer bhurji for him and me.

    Though I have made this dish previously by looking at other websites, the result was ok. This morning in a hurry, I blindly followed your recipe (I trust you so much) and it came out perfectly!

    Thank you so much 🙂5 stars

    • welcome radhika. glad to know this. thanks for your trust.

  23. really loved it… And your clear instructions with photos makes it so easy to do it…
    only mistake i did was i over cooked it.. and I didnt add cottage cheese.. May be next time I can do it perfectly .. thanks 🙂5 stars

    • welcome joey

  24. Hi.Today I tried this recepie.superb….I tried some of ur recepies.All were awesome.I am a big fan of ur recepies…tnx a lot …

    • welcome smitha. glad to know this.

  25. I made this today for lunch with a variation of adding finely chopped palak to it. It became a bit sour 🙁 Maybe too much tomato (I put one large one) or did the palak do that?

    Great recipe otherwise. Thanks..5 stars

    • tender palak can taste sometimes a bit sour. or it can be the tomato too. so either one of them must have caused the sourness.

    • I think the culprit is palak. Slightly in excess, and it tastes sour.

  26. Thanks for the recipe… My kids loved it.5 stars

    • welcome archana

  27. Thanks for the recipe. It was tasty.5 stars

    • welcome bhumika

  28. Thanks for the recipe. It was very tasty5 stars

    • welcome bhumika

  29. easy quick n tasty… recipe… for the young…

  30. The perfect substitute for Egg burji! Loved it… Thank you5 stars

    • welcome megha

  31. Love your recipes so far – easy & delicious!!! Thank u 🙂5 stars

    • welcome sapna

  32. Tmrw is my hubbys bday….he likes it so much…illl prepr fr him..thnksss

    • welcome disha

  33. wow…………………it’s so easy and tasty ymmmmmmmmmm………..4 stars

  34. Sooooo yummy!!!5 stars

  35. Awesome dish!!! Serve it as a main, side or breakfast… It works great for me always 🙂5 stars