Cooking Food General Indian Cooking Recipes

How to Make Paneer Bhurji!

Yesterday, we received a grocery delivery, including fresh whole milk from free-range cows. So, last evening, I made some fresh paneer! I could barely stop myself from eating it all, as is. It was citrusy, fresh, and utterly, deliciously, creamy! Somehow, I managed to control myself and stored it in the refrigerator and today, I set out to make some paneer bhurji.

Bhurji recipe

If you want to try making some too, here’s what you will need:

1/2 pound paneer (for instructions on how to make it, go here; you could also buy some at Indian stores, but freshly made homemade paneer really is several orders of magnitude better than the store bought kind)

2-5 tablespoons of vegetable or sunflower oil or ghee (go here for my recipe) (if you use 4-5 tbsp of oil or ghee, the bhurji will taste better and have a better mouth-feel)

1 medium onion (ideally red; diced)

2 cloves of garlic (crushed)(optional)

2 green chillies (ideally, the slender, thai ones) or 1 habanero (chopped);

3 medium vine-ripened tomatoes (you can use more tomatoes if you like your bhurji a little more tangy and sweet) (diced)

Salt to taste

1-3 teaspoon red chilli powder (depending on how hot you want your bhurji to taste)

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala

1/2 teaspoon turmeric

1 lime or lemon (optional)

A few sprigs of coriander/cilantro (optional)

Rotis (for more on how to make rotis, go here; you could also use tortillas or buy pre-made rotis at an Indian store, but I wouldn’t recommend it).


  1. Take the Paneer and chop it up into little pieces. You can also process it in a food processor until it is broken up into fairly small bits.
  2. Place a frying pan on your stove and turn up the heat to medium-high. Add the oil/ghee to the pan.
  3. Once the oil seems hot (test it with one small onion piece) toss in the diced onions and sauté them until they are slightly browned.
  4. Reduce the heat to medium, throw the crushed garlic and chopped chillies into the pan, and sauté them, as well.
  5. Sprinkle the salt and all the masalas (red chilli, coriander, cumin, garam masala, and turmeric powders) into the pan. Stir the contents of the pan until the spices are well-distributed.
  6. Once the aromas of the spices begin to release (in about a minute), add the tomatoes, and mix everything in the pan.
  7. Place a lid on the pan and let the tomato-onion-spice mixture cook for a few minutes, until the oil separates from the mixture (stirring intermittently).
  8. Toss in the paneer chunks and stir well, breaking up the paneer in the pan even more as you stir.
  9. Cook until the paneer looks well cooked but still moist. You can taste it after a few minutes and decide whether or not you want it cooked some more. You should definitely cook it long enough for the oil to separate from the paneer-masala mixture.
  10. Take the pan off the heat. Squeeze some lime/lemon juice on the paneer bhurji, to taste; it will add a bit of tartness to the bhurji! You could also garnish the bhurji with some coriander/cilantro leaves. And enjoy!

How to make paneer bhurji

Eat it with some rotis!

Healthy vegetarian meal

You could also roll it up in a chapati to make yourself a Kathi roll. Go here for instructions on how to do this.


By Megha Jandhyala

Megha Jandhyala has a Doctorate in law, with her academic work focusing on the intersections between law, culture, and development. She now spends her time tasting and writing about food and wine. She is passionate about wines from all over the world, but she is especially interested in emerging wine regions like Valle de Guadalupe and Coahuila in Mexico and Nashik in India. She explores the relationship between wine and food in her writing, with a focus on cuisine from the Indian subcontinent. She hopes to highlight the ways in which wine and different expressions of South Asian regional cuisine can enhance one another, sparking new conversations in the process.

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