Paneer Bhurji
This protein-rich Indian cottage cheese scramble combines aromatic spices, tender paneer, and fresh vegetables. Learn authentic techniques, storage tips, and serving suggestions for this versatile dish. Perfect for breakfast or any meal!
As someone who grew up in a South Indian household, I discovered that Paneer Bhurji was our delectable substitute for plain scrambled eggs, and today I’m pleased to share our family’s unique take on this favourite meal.
The Rich History Behind Paneer Bhurji
Before we start preparing it, let’s take a time to appreciate where this food came from. Paneer Bhurji began as street dish in Punjab, where merchants prepared this spiced paneer scramble for early morning commuters. What began as a modest street snack quickly became a household favourite in North India, eventually finding its way onto restaurant menus and family recipes across the country.
Why You’ll Love This Recipe
- 🕒 Quick & Easy: Ready in just 15 minutes!
- 🥗 Weight Loss Friendly: Low-calorie, high-protein, and filling.
- 🌾 Gluten-Free: Suitable for gluten-sensitive diets.
- 🍄 Nutrient-Rich: Loaded with vitamins, minerals, and antioxidants.
- 🍽️ Versatile: Paneer Bhurji is ideal if you’re in need of a protein-rich vegetarian dish for your weekly meal prep or if you’re searching for easy paneer recipes to make for breakfast, brunch, lunch or dinner. It’s also incredibly adaptable; you can dry it up and pack it into wraps, or you can make a rich paneer bhurji with the gravy.
Recipe Card – Paneer Bhurji
Paneer Bhurji
Course: Appetizers, Sides, SnacksCuisine: North IndianDifficulty: Easy3
servings10
minutes10
minutes20
minutesIngredients
- Egg Mix
3 eggs
a pinch of himalayan pink salt
½ teaspoon black pepper powder
- For the Base
4 tablespoons olive oil
2 tablespoons garlic sprouts, minced (use minced garlic cloves if you don’t have sprouts)
2-3 green chillies, finely chopped (3 tbsp finely chopped)
1 medium onion, finely chopped
1/2 capsicum, finely chopped (optional)
6 – 7 button mushrooms, chopped
130g fresh paneer (indian cottage cheese), crumbled or finely chopped
4 – 5 cherry tomatoes, halved
½ teaspoon cumin powder
½ to 1 teaspoon himalayan pink salt
Directions
- Begin by crumbling your paneer into small, even pieces. If you’re using store-bought paneer, let it come to room temperature first for easier crumbling.
- Crack 3 eggs into a bowl and add a pinch of himalayan pink salt and ½ tsp black pepper powder. Whisk well and set aside
- Heat 3 tbsp olive oil in a wide pan over medium flame. Once hot, add 2 tbsp garlic sprouts and 2 tbsp of finely chopped green chillies. You can use 2 or 3 green chillies that amount to 2 tbsp. Also, you can substitute garlic sprouts with 2 or 3 cloves of minced garlic.
- Add 1 medium finely chopped onion. Sauté until the onions turn translucent.
- Toss in your diced ½ capsicum, stir well and cook for a minute or until they soften. Add 6 – 7 chopped button mushrooms at this time.
- Check the salt and add some if needed. I added ½ tsp himalayan pink salt.
- Now comes the crucial part. Add your crumbled paneer and mix gently. Set the flame to low and add ½ tsp cumin powder. Add a touch of olive oil at this point – 1 to 2 tbsp. Pour in the whisked egg mixture. Adjust the heat to medium and leave it for 5 – 10 seconds before mixing it in. Avoid overly drying out the scramble.
- Finish with 4 – 5 halved cherry tomatoes. I don’t like them mushy which is why I added them towards the end. Mix gently and serve it warm as is or stuff a garlic pita bread with it. yummmm….
Recipe Video
Notes
- You can totally avoid eggs if you are looking for a replacement meal for egg scramble. This recipe is still delicious without the eggs.
Pro Tips for Restaurant-Style Results
Would you like your Paneer Bhurji to have the quality of a restaurant-prepared dish? The following are my tried-and-true methods:
- Have a glass of water on hand as you prepare. If you want to keep the bhurji from drying out, a quick spritz here and there will do the trick.
- Adding a tablespoon of cream or malai towards the end will make the paneer bhurji gravy taste like the kind you’d get at a restaurant.
- Make sure the paneer doesn’t get too dry by cooking it for too long.
Serving Suggestions
Its adaptability makes this dish beautiful. Some creative ways to serve Paneer Bhurji:
- Traditional: Serve hot with buttered toast or paratha.
- Modern twist: Use it as a paneer bhurji sandwich filling.
- Lunch Box Special: Roll it into a paneer bhurji wrap with some fresh vegetables.
- Street Food style: Serve bhurji pav with chopped onions and green chutney.
- Low carb option: Wrap paneer bhurji in lettuce leaves for a low-carb weight loss dish.
Storage and Reheating Tips
This homemade paneer scramble stays good in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water and stir gently to maintain its texture. You can also freeze it for up to a week – perfect for meal prep!
Frequently Asked Questions (FAQ)
Your Turn to Cook!
Now that you have my family’s unique recipe for quick paneer bhurji, you may try it in your own kitchen! Remember that cooking is all about experimenting and customising recipes. Whether you’re making it for a relaxing weekend breakfast or food planning for the week, this versatile recipe won’t disappoint.
I’m excited to hear all about your Paneer Bhurji adventures! We’d love to see your photos, variations, and special spice combinations! Feel free to share them in the comments below. Have you had a chance to explore any fun serving ideas?
