Paneer Bhurji | Scrambled Indian Cottage Cheese

I crave this dish specially on Saturday mornings for brunch and usually on weekday evenings when I want something easy and quick but super delish. Paneer bhurji, or scrambled Indian cottage cheese is a firm favourite and while I confess I don’t always use or make fresh homemade paneer in this recipe, store bought paneer works a charm too.

For someone like me who is allergic to eggs – yes you’re right and wondering what do I have for breakfast ? – well this is what I have with my toast. Brunch is wasted on me if it weren’t for the Paneer Bhurji in shining armour!

Trust me when I say the egg-eaters ditch the good old scrambled eggs in favour for the Paneer bhurji. Scrambled soft paneer in a oniony, tomatoey dry masala topped off with fresh coriander leaves and some lemon juice. If this won’t wake you up and get you going, I don’t know what will?

Serve up the Paneer bhurji with buttered toast and masala beans for breakfast or brunch, or just make a midweek dinner out of it with fresh hot rotis.

Its an understatement when I say that this dish could be ready in 15 mins , I promise! No fancy ingredients, just the usual spices and an onion here , a tomato there and voila!

You could also jazz up the bhurji and make rolls out of it, stuffing it into a wrap with some slithers of lemony onions and coriander leaves and you’ve got yourself a Paneer bhurji Kati roll.

No matter how you dress up the bhurji, you’ll be satisfied and happy with this dish.

Print Recipe

Paneer Bhurji

Scrambled Indian Cottage Cheese

Course

Breakfast, Main Dish

Cuisine

Indian

Prep Time

5 mins

Cook Time

15 mins

Servings

people

Ingredients

• 250 gms paneer Fresh homemade or Store bought, crumbled by hand
• 1 medium onion chopped
• 1 medium tomato chopped
• 1 medium green pepper chopped (Optional)
• Handful green peas (Optional)
• 1 tbsp Oil
• 1 small green chilli chopped
• 1 pod garlic finely chopped
• 1/2 inch Ginger chopped (leave the skin on)
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1 tsp red chilli powder
• 1 tsp garam masala powder
• 1/2 tsp coriander powder
• Salt to taste
• 1/2 tbsp Lemon juice
• Handful coriander leaves and stems washed and chopped

Course Breakfast, Main Dish Cuisine Indian Prep Time 5 mins Cook Time 15 mins Servings people Ingredients 250 gms paneer Fresh homemade or Store bought, crumbled by hand 1 medium onion chopped 1 medium tomato chopped 1 medium green pepper chopped (Optional) Handful green peas (Optional) 1 tbsp Oil 1 small green chilli chopped 1 pod garlic finely chopped 1/2 inch Ginger chopped (leave the skin on) 1/2 tsp turmeric powder 1/2 tsp cumin seeds 1 tsp red chilli powder 1 tsp garam masala powder 1/2 tsp coriander powder Salt to taste 1/2 tbsp Lemon juice Handful coriander leaves and stems washed and chopped

Recipe Notes

1. In a wide pan, add cumin seeds to hot oil and roast for a minute.
2. Next add the chopped green chilli, ginger and garlic and sauté.
3. Now add in the onions and some salt, roast until the onions are translucent.
4. Add the tomato in and mix well, cover and cook for 2 mins or so.
5. Now add in the spices and stir well and sauté until the raw smell from the masalas goes off and the oil start separating from the masala.
6. Optional: Stir in the pepper and peas, cover a cook for a few more minutes until the pepper is soft.
7. Add the crumbled paneer in and bring everything together. Cover and cook for a minute or so.
8. Take off heat, add the lemon juice, mix and then garnish with chopped coriander leaves.

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