Masala Paneer Bhurji

Name: Masala Paneer Bhurji
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 300 g paneer (crumbled); 2 tbsp oil; 1 tsp cumin seeds; 2 pcs onion (large, finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, minced); 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch salt; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(137)

TASTE SCORE

9/10

Soft, crumbled paneer scrambled with aromatic onions, tomatoes, and a medley of warm spices. This quick, protein-packed North Indian dish comes together in under 20 minutes and tastes incredible scooped up with hot rotis or toast.

PREP

COOK

12m

SERVES

1 KATORI

350 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Crumble the paneer and prep the vegetables.
1.Crumble the paneer with your fingers into small, uneven bits — don't grate or mash to a paste.
2.Finely chop the onions and tomatoes, mince the garlic, chop the ginger, and slit the green chilies.
temper · ~6 min
Temper the cumin and sauté the onions.
1.Heat oil in a heavy-bottomed kadhai over medium heat.
2.Add cumin seeds and let them crackle for 30 seconds until fragrant.
3.Add chopped onions and a pinch of salt. Sauté until soft and translucent, about 4 to 5 minutes.
TIPSalt at this stage draws moisture out of the onions, helping them cook faster.
saute · ~6 min
Build the aromatic masala base.
1.Add minced garlic, chopped ginger, and slit green chilies. Sauté for 1 minute until the raw smell fades.
2.Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder.
3.Cook until the tomatoes soften completely and the oil starts to separate from the masala, about 4 to 5 minutes.
TIPCook the tomatoes thoroughly — raw tomato taste will ruin the dish. Look for oil specks appearing on the surface.
mix · ~4 min
Fold in the crumbled paneer.
1.Add the crumbled paneer to the pan and fold gently to coat every crumb with the masala.
2.Cook on low heat for 3 to 4 minutes, stirring occasionally, so the paneer warms through and absorbs the spices.
3.Sprinkle garam masala and mix once more.
TIPKeep the heat low — high heat dries out paneer and makes it rubbery.
garnish · ~1 min
Finish with lemon juice and fresh coriander.
1.Turn off the heat. Squeeze lemon juice over the bhurji.
2.Top generously with chopped coriander leaves. Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use fresh, homemade or good-quality store-bought paneer for the softest texture.
2
Crumble the paneer by hand into uneven bits — grating makes it too fine and pasty.
3
Cook the onion-tomato masala until oil separates to avoid a raw, acidic taste.
4
Keep the heat low when adding paneer to prevent it from turning rubbery.
5
Add garam masala only at the end to preserve its fragrance and flavor.
6
This bhurji firms up as it cools, so serve it right away for the best texture.

RECIPE VARIATIONS