• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Edible Garden
  • Popular Categories
    • Dal Recipes
    • Chicken Recipes
    • Egg Recipes
    • Indo-Chinese Recipes
    • Mushroom Recipes
  • Kerala Recipes
  • About
  • Privacy Policy
You are here: Home / Paneer Recipes / Paneer Bhurji (Bhurjee) Recipe | Easy Indian Paneer Recipes

Paneer Bhurji (Bhurjee) Recipe | Easy Indian Paneer Recipes

December 1, 2015 30 Comments

XFacebook4PinterestTelegramWhatsAppYummly
4
SHARES
Some time back, I had asked people to share their favourite paneer dish in the Edible Garden Facebook page. I was quite surprised to see that Paneer Bhurji got the most votes, only followed by paneer tikka masala. I was surprised that this simple dish that I hadn’t even bothered to blog about impresses so many people.

So here goes, my most versatile Indian paneer recipe – Paneer Bhurji. The beauty of this recipe is, it’s entirely flexible. You can change around the masala powders (like using pav bhaji masala) you use and experiment with adding different vegetables (like adding tomatoes).

Pin

Paneer Bhurji Recipe
Serves 2

Ingredients for Paneer Bhurji:
1.5 cups paneer, crumbled
1 small onion, chopped fine
2 green chillies, chopped fine (adjust to taste)
1/2 of a capsicum, chopped fine
A pinch of turmeric
1/2 tsp jeera (cumin) powder
1/2 tsp garam masala
Fresh coriander leaves to garnish
2 tsp oil
Salt to taste

How to Make Paneer Bhurji:

1. Heat oil in a pan and add the onions and green chillies. Once the onions turn soft and pink, add the jeera, salt, and turmeric. Fry for a minute.

2. Now add the paneer, garam masala and capsicum. Stir well and cook on low fire for 7-8 mins, stirring in between. The capsicum should be crunchy. Adjust salt.

3. Garnish with the coriander leaves and serve warm with rotis or use in a sandwich. Yum!

Pin

Paneer Bhurji recipe is so ridiculously simple that if you use store-bought paneer cubes, this should be done in less than 15 mins. How’s that for a quick dinner idea?

Note: Substitute crumbled paneer with scrambled eggs and you have egg bhurji!

XFacebook4PinterestTelegramWhatsAppYummly
4
SHARES

By nags Filed Under: Paneer Recipes, Uncategorized

Previous Post: « Kadalai Sundal Recipe / Chickpeas Sundal Recipe
Next Post: Chena Vanpayar Curry / Yam Erissery Recipe – Onam Sadya Recipes »

Reader Interactions

Comments

  1. tejakin

    October 10, 2012 at 4:42 pm

    Tried the recipe today….wid a twist…added tomatoes…tasted yumm!!!

    Reply
  2. Vruti Shah

    August 21, 2012 at 7:00 am

    Mmmmm… looks yummy… Inspiring from you even I made Panner Bhurji but with little variation in the recipe… Have a look…

    Foodies' Fun

    Reply
  3. Shubha

    December 23, 2010 at 7:39 am

    Hey, my first time here on your blog… your recipes look and sound yummy. going to try this one soon!

    Reply
  4. Umm

    December 21, 2010 at 4:59 pm

    Hi,
    First time here. Yummy recipes i guess…. everyone's so full of praise for ur recipes. was never fond of paneer until a neighbour friend from delhi send me a little two yrs ago. My son tried Paneer Butter Masala from a restaurant last month and is in love with it. was searching today for its recipe when i came across this blog. Made it an hour ago, and must say, its really turned out even better than the restaurant one my son loves so much. Paneer burji pic also looks damn tempting. Think i'll try it in a day or two. Great job Nags!!!

    Reply
  5. Nags

    December 22, 2010 at 12:04 am

    Thank you so much for your feedback on the recipes Umm 🙂 I am glad you liked the paneer butter masala. Hope the Paneer Burji comes out well too!

    Reply
  6. Nags

    August 21, 2010 at 1:32 am

    hey SM, my cup measurement for non baking ingredients is very approximate, so let's say its about 200ml or a bit more than that. I get store-bought paneer and crumble it up for the paneer burji 🙂

    Reply
  7. SM

    August 20, 2010 at 3:34 pm

    Hey Nags,

    I usually get paneer from the store which is in the form of chunks… do you actually get crumbled paneer also for burji ? or do you crumble the slab/chunks?

    Reply
  8. Anonymous

    July 20, 2010 at 8:13 am

    It is very nice to taste and easy to make !!!

    Reply
  9. Cooking Foodie

    April 29, 2010 at 9:05 am

    Lovely bhurji… we have been getting our fill lately from the desi chaat place… parathas and bhurji… your post is a reminder i shud just make some at home…

    Reply
  10. Roha

    April 28, 2010 at 1:47 pm

    Hi,
    Lovely blog first Time here,
    really impressed and beautiful recipes u have 🙂

    http://hyderabadicuisinerecipes-angel.blogspot.com/

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Primary Sidebar

Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

Trending Recipes

Kerala plum cake recipe
Butter-Chicken-Recipe-murgh makhani
paneer butter masala recipe restaurant style
Eggless No-Bake Mango Cheesecake Recipe Step by Step
Instant Oats Idli Recipe with Rava, Step by Step
1 min chocolate chip cookie in a cup
dosa recipe-how to make dosa
pressure cooker eggless sponge cake recipe (no oven cake)
vegetable pulao recipe
garlic pull-apart rolls recipe, eggless
bread paneer rolls recipe
easy pav bhaji recipe

Browse Older Recipes

Copyright © 2025