Paneer Bhurji: A Flavorful Punjabi Delight

Paneer Bhurji: A Flavorful Punjabi Delight

Paneer Bhurji, or Scrambled Cottage Cheese, is a beloved dish in North Indian cuisine. It’s a quick, easy, and delicious meal made from crumbled paneer. Many, including myself, find comfort in this dish with its rich flavours of sauteed onions, green chillies, and aromatic spices. Whenever I crave a meal that reminds me of home and my mom, I turn to Paneer Bhurji: A Flavorful Punjabi Delight.

What Makes Paneer Bhurji Special?

Paneer Bhurji is the vegetarian cousin of Anda Bhurji (scrambled eggs). The creamy texture of paneer blends well with spices, creating a mouthwatering dish perfect for breakfast or any meal. You can enjoy it with parathas, bread, or even as a filling for sandwiches. It’s a versatile dish popular across North India, especially in Punjabi households. The best part? It’s as easy to make as it is satisfying. I use homemade Paneer. It is easy to make and you can make it too.

Ingredients You’ll Need

• 200g paneer (crumbled or grated)
• 1 tbsp ghee or butter
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste (optional)
• 2 finely chopped onions
• 2 pureed or chopped tomatoes
• ½ cup green peas (fresh or frozen)
• 2 green chillies
• ½ tsp pav bhaji masala
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• 2 tbsp milk (optional)
• 1 tbsp fresh coriander, chopped
• 1 tbsp Kasuri Methi (dried fenugreek leaves)
• Salt to taste

Method: How to Make Paneer Bhurji

1. Heat the Ghee or Butter
   Heat ghee in a pan. Once it’s hot, add cumin seeds and let them crackle.
2. Sauté the Aromatics
   Add the ginger-garlic paste and sauté until golden brown. Then, add finely chopped onions and sauté on high heat until golden. Toss in the green chillies and crushed Kasuri Methi.
3. Add the Peas and Tomatoes
   Stir in the green peas and sauté them with the onions. Add the chopped or pureed tomatoes and cook until the oil bubbles at the edges of the gravy.
4. Spice It Up
   Add turmeric powder, chilli powder, and salt. Pour in ½ cup of water and cook until the mixture thickens into a rich gravy.
5. Add the Paneer
   Grate or crumble the paneer for a smooth texture. Stir it into the gravy. Add pav bhaji masala for extra flavour.
6. The Secret Ingredient: Milk
   Stir in 2 tablespoons of milk to create a creamy consistency. This small addition makes the bhurji softer and binds the paneer beautifully with the gravy, a trick I learned from my mother.
7. Finish and Garnish
   Stir for a few minutes, allowing the paneer to absorb the flavours. Garnish with freshly chopped coriander and serve hot with paratha or bread.

A Simpler Version

If you are in a rush? Skip the ginger-garlic paste, cumin, and tomato puree. Just sauté the onions, tomatoes, and green chilli, then add the paneer. It’s a quick and easy variation that’s equally delicious!

Paneer Bhurji: A Comforting Staple

Paneer Bhurji is a versatile, protein-packed dish that suits any time of the day. Whether you pair it with paratha, stuff it into sandwiches, or enjoy it as a side, this dish never disappoints. When made fresh, the soft texture of the paneer combined with spices is a flavour explosion. You might even find paneer bhurji stuffed in dosas, in Delhi, adding a fusion twist.

This post is a part of Blogchatter Half Marathon 2024 

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