Under 20 minutes Paneer Bhurji

Ingredients

• 2 teaspoonsvegetable oil
• 1/4 teaspooncumin seeds
• 2 mediumonions, finely chopped
• 2green chillies
• 1 mediumtomato, finely chopped
• 1/2 teaspoonsalt
• 1 mediumcapsicum, finely chopped
• 200 gpaneer, shredded
• 5–6 stalkscoriander leaves, chopped

Instructions

1. 1

   Cook the onions

   Heat the oil in a pan until hot. Add the cumin seeds and let them splutter, then add the finely chopped onions and green chillies. For more heat, use extra chillies or chop them finely. Cook over a medium heat for 3–4 minutes, until the onions are soft and tender.

2. 2

   Soften the vegetables

   Add the finely chopped tomato, chopped capsicum and salt. Cook over a medium heat for another 3–4 minutes, until the tomato is lightly cooked and the capsicum is soft.

3. 3

   Add the paneer

   While the vegetables cook, shred the paneer. Once the tomato and capsicum mixture is ready, add the paneer and sauté to combine. Stir in the coriander leaves, mix well, and remove the pan from the heat immediately.

What is paneer bhurji?

Paneer bhurji is a North Indian dish of crumbled or shredded paneer cooked with aromatics and vegetables. The name refers to its scrambled, broken-up texture, making it a handy alternative to a whole paneer dish.

This version keeps the ingredient list short and cooks quickly. Cumin, onion, chilli and coriander give the mild cheese plenty of flavour, while tomato and capsicum add colour and softness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 13g protein, 15g carbs, 19g fat.

Paneer supplies most of the protein and fat, while the onions, tomato and capsicum contribute most of the carbohydrates. Pair a serving with roti or chapati and a side of vegetables to make a more balanced plate.

Build the flavour in the pan

Cumin seeds: add them to hot oil and wait for them to pop before adding the onions; this releases their aroma into the cooking oil.

Onions and chillies: give these 3–4 minutes over medium heat to soften. Chop the chillies finely if you want their heat distributed throughout the dish.

Keep the vegetables tender

Tomato and capsicum: cook them with the salt for 3–4 minutes, just until the tomato is lightly cooked and the capsicum soft. The mixture should be moist but not reduced to a thick sauce.

Paneer: shred it while the vegetables cook so it is ready to add as soon as they reach the right texture.

Stop cooking promptly

Once the paneer is stirred through, add the coriander and mix to combine. Take the pan off the heat straight away, as the method is designed to warm the paneer rather than cook it for a long time.

The finished bhurji should be soft and loosely crumbled, with the vegetables still recognisable. Avoid waiting for the paneer to brown or the mixture to dry out.

Adjust the chilli

The two green chillies provide the recipe’s baseline heat, but their strength can vary. Keep them whole or cut them less finely for a gentler result, or add extra finely chopped chillies for more bite.

Taste before serving and adjust only if needed; the salt is added with the vegetables, so it will already be mixed through.

Serve it simply

Serve the bhurji hot for breakfast or as a side dish with roti or chapati. Flatbread makes it easy to scoop up the soft paneer and vegetables.

For a more complete plate, add a side of vegetables or salad. The recipe is finished quickly, so have any accompaniments ready before you begin cooking.

Recipe notes & tips

• Chop the onions, tomato and capsicum before heating the pan so they are ready to add in sequence.
• Use medium heat for the vegetables to soften them without rushing the cooking.
• Shred the paneer while the vegetables cook to keep the total cooking time short.
• Add the coriander at the end to preserve its fresh flavour.
• Remove the pan from the heat as soon as the paneer and coriander are mixed through.

Variations

• Milder chilli: leave the chillies whole or use just one for less heat.
• More heat: finely chop an extra green chilli and add it with the onions.
• Fresh herbs: adjust the amount of chopped coriander to suit your taste.
• Richer finish: use a little more paneer for a fuller, more substantial bhurji.
• Flatbread meal: serve with roti or chapati to turn the side dish into a more filling meal.

Common mistakes to avoid

• Adding onions before the cumin pops: wait for the seeds to splutter so their flavour infuses the oil.
• Leaving the onions firm: cook them for the full 3–4 minutes over medium heat until soft and tender.
• Overcooking the capsicum: stop once it is soft and the tomato is lightly cooked, after about 3–4 minutes.
• Adding paneer too early: wait until the vegetables are cooked so the paneer is not heated for longer than needed.
• Keeping the pan on the heat after mixing: remove it straight away to avoid drying out the bhurji.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until hot, stirring briefly; avoid prolonged heating, which can make the paneer dry.

Frequently asked questions