Paneer Bhurji Scrambled Paneer

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Paneer Bhurji is a quick North Indian staple where crumbled fresh cottage cheese is tossed with sautéed onions, tomatoes, and toasted spices. It comes together in under 25 minutes and makes a protein-rich breakfast served alongside warm roti or toasted bread.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 21 gFat
• 9 gSaturated Fat
• 8 gCarbs
• 2 gFiber
• 4 gSugar
• 14 gProtein
• 380 mgSodium
• 240 mgPotassium
• 380 mgCalcium
• 1.5 mgIron
• 12 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the scramble

• 250 g (about 8.8 oz) fresh paneer, crumbled by hand
• 2 tbsp neutral oil or unsalted butter
• 1 tsp cumin seeds
• 1 medium red onion, finely chopped (about 1 cup)
• 1 tsp ginger paste or finely grated ginger
• 2 medium ripe tomatoes, finely chopped (about 1 cup)
• 1 to 2 green chilies, finely minced
• 1 tbsp chopped fresh coriander, plus more for serving
• 1/2 lemon, juiced (about 1 tbsp)

Spice mix

• 1/2 tsp ground turmeric
• 1 tsp coriander powder
• 1/2 tsp Kashmiri red chili powder
• 3/4 tsp fine sea salt, or to taste
• 1/2 tsp garam masala

Directions

1. Crumble the paneer by hand into fine, uneven bits about the size of small peas; set aside while you prep the aromatics.
2. Heat the oil or butter in a heavy 10-inch skillet over medium heat. Add the cumin seeds and let them sizzle and darken slightly, about 30 seconds.
3. Add the chopped onion and cook, stirring often, until translucent and lightly golden at the edges, 4 to 5 minutes.
4. Stir in the ginger paste, minced green chilies, and diced tomatoes. Cook until the tomatoes break down into a thick gravy and the oil begins to separate at the edges, 4 to 5 minutes.
5. Add the turmeric, coriander powder, Kashmiri chili, and salt. Stir for 20 seconds until the spices are fragrant and coat the onion-tomato base.
6. Tip in the crumbled paneer and gently fold it through the masala with a spatula for 2 to 3 minutes, just until heated through; avoid over-stirring so the paneer stays in distinct curds.
7. Sprinkle the garam masala over the top, give one final toss, then finish with lemon juice and chopped coriander. Serve hot from the pan.

Cook’s Notes

• Always use the freshest, moist paneer you can find; it crumbles better and has a far superior texture than drier blocks.
• For a richer finish, stir in 1 tablespoon of cold butter at the end — this is the classic dhaba-style touch.
• Add finely diced green bell pepper (capsicum) along with the onions for extra crunch and a slightly sweet contrast.
• Serve with buttered pav, whole-wheat roti, or stuffed paratha for a traditional North Indian breakfast.
• Leftover bhurji keeps well in the fridge for 2 days in a sealed container; reheat gently with a splash of water.

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