Paneer Burji

Ingredients

• 200 gpaneer, crumbled
• 1 mediumonion, chopped
• ½–1 tsp eachfinely chopped ginger and garlic
• 1–2green chillies, slit lengthways
• 1–1½ tspKashmiri chilli powder
• ½ tspturmeric powder
• A pinchcumin powder
• 1 small–mediumtomato, chopped
• 1–2 tbspchopped coriander leaves
• 1–2 tspghee
• 1 tbspoil (the original recipe uses coconut oil)
• To tastesalt

Instructions

1. 1

   Cook the onion

   Heat the oil in a wide pan. Add the chopped onion and cook until it caramelises.

2. 2

   Add aromatics

   Stir in the chopped ginger and garlic and the green chilli. Cook for 2–3 minutes, or until their raw smell has gone.

3. 3

   Soften the tomato

   Add the chopped tomato and salt, then cook until the tomato is soft.

4. 4

   Cook the spices

   Add the turmeric, chilli powder and cumin powder. Cook for 2–3 minutes, or until oil starts to appear. Add 1 tbsp hot water to bring the mixture together.

5. 5

   Mix in paneer

   Add the crumbled paneer and half of the chopped coriander. Mix until the paneer is well coated with the masala.

6. 6

   Finish the bhurji

   Drizzle over the ghee and turn the heat up to high. Cook for 1–2 minutes, until the mixture is almost dry and some paneer has caramelised. Remove the pan from the heat.

7. 7

   Garnish and serve

   Sprinkle over the remaining chopped coriander and serve with rice or roti.

What is paneer bhurji?

Bhurji is a style of Indian preparation in which an ingredient is crumbled and cooked with a spiced mixture. Paneer bhurji uses fresh Indian cheese in place of eggs, with onion, tomato, chilli and spices providing the savoury base.

Here, the paneer is added after the masala has cooked, then finished briefly over high heat. That final step gives some crumbles a lightly browned edge while keeping the dish quick to make.

Nutrition and macros by portion

The nutrition label shows one serving as written: 222 calories, 10g protein, 8g carbs, 18g fat.

Paneer supplies most of the protein and fat, while the oil and ghee add further fat; the onion and tomato contribute a small amount of carbohydrate. Serve a portion with roti or rice and add vegetables or salad to round out the plate.

Build the masala

Onion: Cook it until caramelised before adding the aromatics; this gives the base time to soften and develop sweetness.

Tomato and spices: Let the tomato become soft first, then cook the ground spices until oil begins to show. A tablespoon of hot water helps bring the masala together without leaving it dry.

Choose and crumble the paneer

Paneer: Crumble it into small, uneven pieces so it mixes readily with the masala. Avoid pressing it into a paste; some distinct curds give the finished dish its characteristic texture.

Freshness: Paneer can vary in firmness, so the crumbles may be softer or more defined. Handle them gently as you fold them into the pan.

Watch the final minutes

Coating: Mix until the masala is distributed through the paneer, then add the ghee and raise the heat. Keep the pan moving or stir gently so the mixture cooks evenly.

Doneness: The bhurji is ready when it is nearly dry and a few bits of paneer have browned. The stated high-heat finish is only 1–2 minutes, so keep an eye on it.

Adjust the heat

Green chilli: One chilli gives a gentler result than two, though heat varies by chilli. Remove the seeds before cooking if you prefer less intensity.

Kashmiri chilli powder: It brings colour and flavour to the masala. Keep within the listed range and use the lower amount for a milder dish.

Serve it your way

Roti: Spoon the bhurji into warm roti for an easy meal or wrap. Serve it soon after cooking while the browned edges are at their best.

Rice: Pair it with plain rice to make a simple plate. You can also add a fresh side of salad or vegetables for contrast.

Recipe notes & tips

• Use a wide pan so the onion and paneer have room to cook rather than steam.
• Chop the onion and tomato before heating the pan, as the method moves through its early stages quickly.
• Add the hot water only after the spices have cooked for 2–3 minutes.
• Fold in the paneer gently to keep some crumbles intact.
• Have the remaining coriander ready to sprinkle over the dish just before serving.

Variations

• Milder chilli: Use one green chilli and the lower amount of Kashmiri chilli powder.
• More aromatic: Use the upper end of the ginger and garlic range.
• Coconut oil: Use coconut oil as in the original preparation, or choose another cooking oil you have to hand.
• Roti filling: Spoon the finished bhurji into warm roti and fold it up to serve.
• Rice plate: Serve the bhurji alongside rice and a fresh vegetable side.

Common mistakes to avoid

• Pale onion: Give it time to caramelise before adding the ginger and garlic.
• Raw-tasting spices: Cook the spice mixture for the stated 2–3 minutes before adding hot water.
• Watery bhurji: Continue the final high-heat cook until the mixture is almost dry.
• Broken-up paneer: Mix gently after adding the crumbles instead of stirring vigorously.
• Burnt paneer: Watch closely during the 1–2 minute high-heat finish and remove the pan once some pieces caramelise.

How to store

Refrigerate leftovers in a covered container and use within 2–3 days. Reheat gently in a pan until hot, adding a small splash of water if the bhurji seems dry.

Frequently asked questions