Paneer Bhurji Dhaba Style | Scrambled Paneer Recipe

Paneer Bhurji Dhaba Style with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This Scrambled Paneer Recipe literally means, Paneer – Indian cottage cheese and Bhurji – scrambled. Paneer bhurji is a Punjabi dish that is essentially crumbled Indian cottage cheese cooked with onion, tomato, and a few spice powders. It is super easy to make, rich in protein, made within 20 minutes, and an easy replacement for egg bhurji for vegetarians. I used Homemade Paneer which lends a juicy, soft, tasty dish and crumbles easily too. Furthermore, I used Homemade Ginger – Garlic Paste and Garam Masala Powder, which took the dish to the next aromatic level. This bhurji can be had in countless ways along with pav bread, roti, Phulka, or Chapati.  Either stuffed into dosa or 2 slices of bread and tweaked as Paneer Dosa or Paneer Sandwich, I have already shared the recipes, if interested do check it.

✔ About the Recipe

• Paneer – Indian cottage cheese and Bhurji – scrambled. Paneer bhurji is a Punjabi dish that is essentially crumbled Indian cottage cheese cooked with onion, tomato, and a few spice powders.
• Super easy to make
• Rich in protein
• Made within 20 minutes
• Easy replacement for egg bhurji for vegetarians

✔ Ingredients

• Paneer/ Indian Cottage Cheese – the star ingredient of the recipe. Try to use Homemade Paneer which lends a  juicy, soft, tasty dish and crumbles easily too.
• Spice powders – usually chili and Garam Masala Powder is used. Yet, can be substituted with Pav Bhaji Masala, goda masala, achari masala or kanda lasun masala in this bhurji.
• Onion & Tomato: Any variety of red, yellow, or white onions can be used. For tomato, use ones that are ripe, red, and not too tart or sour.

Frequently Asked Questions

✔ Can I use a readymade/store-bought paneer?

If using a store-bought paneer, grate it using the medium hole of a box grater, as it will not crumble easily. Furthermore, it will not be too soft like homemade paneer.

✔ How to make a vegan version?

Use tofu instead of paneer and oil for seasoning, not ghee.

✔ Can I make a Jain version of this bhurji?

Yes, do not add onion, ginger, and garlic to the recipe. Add ½ cup of fresh tomato puree instead.

✔ Why the paneer bhurji is hard?

• If store-bought paneer is used, instead of homemade ones
• Paneer cooked for a longer time turns hard and chewy

✔ Variations

• Palak/Methi – Chop fresh palak/methi leaves and add them to the bhurji along with the paneer, instead of coriander leaves
• Corn – Add boiled sweet corn kernels along with paneer
• Aloo/ Capsicum/Peas – Dice the aloo/capsicum in small cubes and add along with paneer, need not overcook just retain a slight crunch. If using frozen peas, wash them and add them along with paneer directly. If using fresh peas, cook them separately until they are tender and then use them.
• Makhani Gravy – prepare a makhani gravy-like Paneer Butter Masala and add this bhurji, instead of adding paneer cubes

✔ Serving Suggestions for this  Paneer Bhurji

• Wrap – spread some Green chutney on Chapati or Phulka or store-bought wrap, stuff with bhurji, add sliced onions and roll it.
• Paneer Dosa – spread 2-3 tablespoons of bhurji as stuffing into your Plain Dosa.
• Paneer sandwich: Spread Butter or Coriander Chutney on both bread slices. Use bhurji as stuffing and grill or toast the sandwich preferred.

Check my other Paneer / Cottage Cheese Recipes like

• Kadai Paneer
• Paneer 65
• Palak Paneer
• Paneer Cutlet
• Paneer Butter Masala
• Paneer Pakora
• Paneer Tikka

 

Method for Paneer Bhurji Recipe Dhaba Style

1. Chop 1 onion, 2 green chilies, and 1 tomato finely. Then, measure 1/2 tsp of jeera, 1 tsp of ginger-garlic paste, and keep by side.

Note: I deseeded the tomato, also use ripe, red, and not too tart or sour ones.

2. Spice Powders: Measure 2 pinches of turmeric powder, 1 tsp of chili powder, 1/2 tsp of garam masala powder, and the required salt.

3. Crumble 200 grams of paneer, chop 2 tbsp of coriander leaves and keep aside.

Notes: Use homemade paneer to make bhurji as it will crumble nicely. But if using a store-bought paneer, grate it using the medium hole of a box grater.

4. Heat 2 tbsp of oil in a pan. Then, add the jeera and let it crackle for 2 to 3 seconds.

Quick Tips: Instead of oil, ghee can be used for seasoning, for an excellent flavor.

5. Now, add the onion, green chilies and saute till translucent. Then, add the ginger-garlic paste.

6. Add the tomato and saute for 2 minutes on a low flame. Ensure the raw smell of the ginger-garlic paste and the tomato leaves.

7. Add the turmeric powder, chili powder, garam masala powder, and required salt. Give a quick stir.

8. Immediately add the crumbled paneer.

9. Mix it gently without mashing out the paneer. Cook covered in low flame for 3 minutes, till the paneer and the spice powders blend well. Do not overcook the paneer more than the mentioned time, as they turn dry, hard, and chewy. Switch off the heat and sprinkle the chopped coriander leaves.

10. Mix everything well and serve it hot.

Serve this Scrambled Paneer Recipe with Phulka or Chapati.