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 I make it. In this quick and simple vegetarian recipe, the crumbled homemade paneer is added to sautéed base of onions, tomatoes and spices for a satisfying and tasty breakfast dish.
What is Paneer Bhurji?
in Hindi, the word ‘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.
Ingredients You Need
- 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.
- 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.
- 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.
- 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.
- Onions and 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.
How to make Paneer Bhurji Recipe
Prep Paneer and Make Onion Tomato Masala
1. Crumble 200 to 250 grams paneer (cottage cheese) with your fingers and keep aside. I have used homemade paneer.
Paneer is soft and can be easily crumbled. Do not make a superfine or fine crumble. Simply break the block of paneer or paneer cubes to coarse crumble with some chunks of paneer in it.
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.
3. Then add ½ cup finely chopped onions.
4. Sauté the onions till they turn translucent and soften. Sauté onions on a medium-low heat.
5. Then add 1 teaspoon ginger-garlic paste and chopped green chillies.
6. Mix very well and sauté for some seconds till the raw aroma of ginger-garlic goes away.
7. Add 1 cup finely chopped tomatoes (tightly packed).
8. Mix the tomatoes and begin to sauté them on a medium-low heat.
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.
10. Now add all the ground spice powders one by one:
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chilli powder (or ¼ to ½ teaspoon cayenne pepper)
- ½ teaspoon coriander powder (ground coriander)
- ¼ to ½ teaspoon garam masala powder
11. Mix very well and sauté for 5 to 6 seconds on low to medium-low heat.
Make Paneer Bhurji
12. Add the crumbled paneer and salt as per taste.
13. Mix thoroughly and cook the paneer for 1 minute on low heat. Don’t cook the paneer for a long time as they harden and loose their softness.
14. Switch off the heat and lastly add 3 tablespoons chopped coriander leaves. Mix very well.
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.
More 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. Place the paneer bhurji filling topped with thinly sliced raw onions, tomatoes or cucumber between two bread slices. Serve as is or toast or grill further.
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.
More Popular Paneer Recipes
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Paneer Bhurji Recipe (Punjabi Style)
- 3 tablespoons oil or ghee, butter or white butter
- ½ teaspoon cumin seeds
- ½ cup onions (finely chopped) or 1 medium sized
- 3 to 4 small garlic cloves + 1 inch ginger peeled, made to a paste in mortar-pestle or 1 teaspoon ginger-garlic paste
- 1 or 2 green chillies – finely chopped or slit
- 1 cup tomatoes (tightly packed, finely chopped) 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 (ground coriander)
- ¼ to ½ teaspoon Garam Masala
- 200 to 250 grams Paneer (Indian cottage cheese)
- salt as required
- 3 tablespoons chopped coriander leaves (cilantro)
- 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.
- 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.
- 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)
This Paneer Bhurji recipe post from the archives first published in June 2013 has been republished and updated on November 2022.
always love a paneer dish
perfect for a dinner with friends
this worked for me as a perfect substitute for scrambled eggs in the morning! great idea 🙂
thanks for this recipe!!!
Great recipe. Infact all the recipes on this site are superb. Grateful to veg recipes of India for my cooking learning. Wish you every success. Thankful to you for sharing your knowledge, expertise and experience cooking. Love goodwill and gratitude always
Thanks a lot and so glad to read your comment. Most welcome and thanks again.
Although my comment does not pertain to your current recipe, I wanted to thank you for all the wonderful recipes and beautiful detailed explanation with pics. I tried out your whole wheat bread recipe and it was perfect. I couldn’t leave a comment below that recipe as the comments to that were closed. Thanks once again and keep up the good work. Best wishes.
Thanks a lot Vibha for the feedback on the wheat bread, other recipes and the best wishes too. Most welcome and thanks again.
Thank you for the recipe. I tried it and it turned out wonderful. In the end I added some cream to reduce the spicyness and it tasted great.
Easy to prepare and thanks for the recipe…
welcome and thanks.
Love your recipes, can I please request you to confirm that one teaspoon is equal to 5 ml.
thanks. 1 teaspoon is approx 4.92 ml. so you can round it up to 5 ml.
Thanks u so much for sharing such mouth watering dishes. Your dishes really come out yummy. It adds a new taste to my everyday cooking……
Easy to make and tasty recipe.thanks!!
welcome and thanks leera.
It is best… I tried making paneer bhurji first time and received compliment from my husband..saying it is yummy and tasted just as he wished. Thanks ????… Keep sharing your recipes.
thanks archana for sharing your feedback. glad to read it. welcome and happy cooking.
I tried paneer bhurji. It’s really awesome????????
It’s very easy to make & a very gud recipe for beginners like me.
Tq sooo much ????
thanks vaishnavi for this feedback and rating. glad that the recipe worked good.
I’m a hostelite and staying away from home plus being a beginner at cooking, your recipes are a life saver!!!
Thank you so much for your wonderful work!!!!
welcome prachi and thank you for this lovely feedback. happy cooking.
Your recipes are so simple and the resulting dishes are really tasty. I have followed your page for the past 3 years and all the dishes have been perfect! Please start a mobile app for this page as well!
thank you aarti. we had a mobile app earlier. we had to remove it as everyday we would get technical complaints from readers. also we were not getting goos support from the third party company which we had hired to make the app. so it was becoming too difficult to handle these issues. so we decided to call it quits.
Wow! Simple, easy, yummy & nutritious.
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! 🙂
Welcome Payel. Glad to know this. Thanks for sharing your positive feedback on recipes.
Can we add capsicum to this recipe of Paneer Bhurji?Will it taste good?Please tell me asap.Thanks!
you can add capsicum. it will taste good.
Really very nice recipe.
I am a beginner and this dish turned out to be very delicious.thankyou.
Welcome Eleena. Nice to know this.
I am new to cooking. Could you please suggest salt quantity.
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.
Easy, fast and yummy
Excellent. It came out so yummy. Thank you.
Superb speechless and thanks
Your recipes are just yummy like in restaurant, never disappoints, loved this paneer bhurji too 🙂
thank you falguni for such a nice feedback. happy cooking.
How simple and easy!
Thank you so much dassana:)
welcome shanmuga 🙂 thanks for positive feedbaack.
thanks priyanka 🙂
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.
Nice n easily to make.. Paneer bhurji..
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 🙂
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!
surely try again jenny glad you liked the recipe and thankyou for yoru kind and positive words. also you are welcome.
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.
Thanks n good
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.
Very easily made…thnx for this recipe…I made it..Following ur step by step process
I made mind blowind paneer bhurji using this recipe !!!! Thanks !
Though you have already added tomatoes for the tanginess, you can also additionally add amchoor/ dry mango powder for extra taste.
thanks radhika for the tip.
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 🙂
welcome radhika. glad to know this. thanks for your trust.
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 🙂
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.
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..
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.
Thanks for the recipe… My kids loved it.
Thanks for the recipe. It was tasty.
Thanks for the recipe. It was very tasty
easy quick n tasty… recipe… for the young…
The perfect substitute for Egg burji! Loved it… Thank you
Love your recipes so far – easy & delicious!!! Thank u 🙂
Tmrw is my hubbys bday….he likes it so much…illl prepr fr him..thnksss
wow…………………it’s so easy and tasty ymmmmmmmmmm………..
Awesome dish!!! Serve it as a main, side or breakfast… It works great for me always 🙂