Paneer Bhurji

Ingredients

• 500 gpaneer (cottage cheese), grated
• 2 largetomatoes, finely chopped
• 3green chillies, finely chopped
• 1 mediumcapsicum (bell pepper), finely chopped
• 60 ml (4 tbsp)cooking oil
• 1 tspcumin seeds
• 1 tbspfresh ginger, finely chopped
• 1 tspdried fenugreek leaves (kasuri methi), crushed
• ½ tspturmeric powder
• 1 tbspred chilli powder
• 1½ tbspground coriander
• ¼ tsppav bhaji masala
• 2½ tbsp (optional)processed cheese, grated
• 4 tbspfresh coriander, chopped
• 1 tsplemon juice
• 2 tbspunsalted butter
• 2green cardamom pods
• 60 ml (¼ cup, optional)green peas
• to tastesalt
• 2 tbsp (optional)butter or malai (clotted cream)

Instructions

1. 1

   Heat the oil

   Set a heavy-based pan over the heat and add the cooking oil.

2. 2

   Bloom the spices

   Add the cumin seeds. Once they begin to crackle, add the cardamom and chopped ginger, and sauté for a few seconds.

3. 3

   Soften the tomatoes

   Stir in the chopped green chillies and salt, then add the tomatoes. Sauté until they are slightly softened.

4. 4

   Cook the capsicum

   Add the capsicum and, if using, the ¼ cup (60 ml) green peas. Cook together for 1 minute.

5. 5

   Add the spices

   Stir in the crushed dried fenugreek, pav bhaji masala, chilli powder, turmeric and ground coriander.

6. 6

   Fry the mixture

   Stir-fry over medium heat for 2–3 minutes, then add the butter.

7. 7

   Fold in paneer

   Add the grated paneer and mix gently to combine.

8. 8

   Add creamy extras

   Mix in 2 tbsp butter or malai, if using. You can also add the grated processed cheese and stir it through.

9. 9

   Finish with herbs

   Add the chopped fresh coriander and lemon juice, then mix.

10. 10

    Serve straight away

    Serve hot with bread of your choice, or use the bhurji to fill a sandwich or roll.

What is paneer bhurji?

Bhurji means a scrambled preparation, and paneer bhurji is a North Indian dish made by crumbling or grating paneer into a spiced base. It is commonly served with bread and can also be tucked into a sandwich or roll.

This version builds flavour with cumin, ginger, green chilli and powdered spices, while tomato and capsicum bring moisture and freshness. Grated paneer gives the mixture a soft, crumbly texture that comes together quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 606 calories, 20g protein, 10g carbs, 55g fat.

Paneer, oil and butter provide most of the fat, while paneer is also the main source of protein. The tomato, capsicum and any optional peas contribute most of the carbohydrate; serve with a modest portion of bread and add salad or vegetables to balance the plate.

Build the aromatic base

Cumin and cardamom: let the cumin crackle in the oil before adding the cardamom and ginger. This brief start perfumes the cooking fat without needing a long simmer.

Tomato and chilli: cook these until the tomato just begins to soften, then add the capsicum. The vegetables should retain some shape rather than turn into a smooth sauce.

Keep the paneer tender

Grated paneer: use the large holes of a grater so the pieces stay distinct in the finished scramble. Fold it in gently instead of stirring vigorously, which can make it break down further.

Short cooking: once the paneer is added, mix just until it is coated and warmed through. The method is brief, so keep the pan moving and avoid leaving it over the heat for long.

Manage the spice and heat

Chilli level: the fresh green chillies and chilli powder both contribute heat. For a milder result, remove the chilli seeds or reduce the chilli powder to suit your taste.

Spice timing: the dried fenugreek, turmeric, coriander and pav bhaji masala go in together after the vegetables. Stir-frying them for 2–3 minutes helps combine their flavours with the tomato mixture.

Choose your finish

Butter or malai: these optional additions make the bhurji richer and creamier. The recipe also lists processed cheese as optional; stir it through with the creamy addition if you want to use it.

Coriander and lemon: add these at the end to keep their flavour bright. Mix them in just before serving rather than cooking them for an extended time.

Serve it while warm

Bread: serve the bhurji hot with your choice of bread for a simple meal. Its soft, crumbly texture also makes it easy to spoon into a sandwich or roll.

Balance: pair it with a fresh salad or sliced vegetables for a crisp contrast to the rich paneer and butter. If serving it as a filling, allow excess moisture to cook off so the bread does not become soggy.

Recipe notes & tips

• Grate the paneer before heating the pan so it can be folded in as soon as the spice base is ready.
• Keep the capsicum finely chopped so it cooks quickly alongside the tomato.
• Crush the dried fenugreek leaves between your fingers before adding them to the pan.
• Taste the mixture before serving and adjust the salt, chilli and lemon to your preference.
• Serve promptly after adding the paneer to keep its texture soft.

Variations

• Add peas: stir in the optional ¼ cup (60 ml) peas with the capsicum and cook for 1 minute.
• Make it creamier: use the optional malai or butter and stir it through with the paneer.
• Add cheese: mix in the optional grated processed cheese for a richer finish.
• Adjust the heat: use fewer green chillies or less chilli powder for a gentler version.
• Use as a filling: spoon the cooked bhurji into bread or rolls and serve while warm.

Common mistakes to avoid

• Overcooking the paneer: it can lose its tender texture, so fold it in gently and heat it only until combined.
• Adding spices too late: stir them into the vegetables and fry for 2–3 minutes as directed so they blend into the base.
• Leaving the tomatoes too firm: sauté them until slightly soft before adding the capsicum.
• Stirring too roughly: vigorous mixing breaks the grated paneer down; use gentle folds.
• Serving it cold: paneer bhurji is best served hot, soon after the final herbs and lemon are mixed in.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot, adding a small splash of water if the mixture seems dry.

Frequently asked questions