Mughlai Paneer Bhurji
Rich yet home-style, this Mughlai Paneer Bhurji brings together crumbled paneer, onions, tomatoes, cashews, yogurt, and warm spices for a soft, creamy scramble that tastes wonderful with roti, paratha, or toast.
For 4 servings
- prep · ~15 min
Prepare the paneer and cashew paste.
1.Crumble the paneer with clean fingers or grate it for a soft bhurji texture.2.Soak the cashews in warm water for 10 minutes.3.Drain and grind the cashews with 2 tbsp water to a smooth paste.4.Chop the onion, tomato, green chili, ginger, garlic, and coriander leaves. - saute · ~7 min
Cook the whole spices and onions.
1.Heat oil and ghee in a pan over medium heat.2.Add cumin seeds and bay leaf and let them sizzle for 20 to 30 seconds.3.Add the chopped onion and cook until light golden, about 5 to 6 minutes.4.Add ginger, garlic, and green chili and cook for 1 minute until fragrant. - saute · ~5 min
Cook the tomato masala.
1.Add the chopped tomato and mix well.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook, stirring often, until the tomatoes turn soft and the masala looks jammy, about 4 to 5 minutes. - mix · ~2 min
Stir in the Mughlai-style creamy base.
Lower the heat. Add the cashew paste and cook for 1 minute, then add the whisked yogurt and stir continuously so it blends smoothly without splitting.
TIPKeep the heat low when adding yogurt so the mixture stays creamy. - simmer · ~2 min
Loosen the masala with milk.
Pour in the milk and simmer gently for 2 minutes until the masala becomes creamy but still fairly thick.
- mix · ~3 min
Add the paneer and finish the bhurji.
1.Add the crumbled paneer and fold it in gently.2.Sprinkle in garam masala and crushed kasuri methi.3.Cook for 2 to 3 minutes on low heat, just until the paneer is heated through and coated well.TIPDo not overcook the paneer or it can turn dry and chewy. - garnish
Garnish with coriander leaves.
- serve
Serve hot with roti, paratha, or toast.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the yogurt well and add it only on low heat to keep the gravy smooth and prevent curdling.
- 2Cook the tomato masala until it looks jammy, not watery, so the bhurji stays rich instead of loose.
- 3Grate or crumble the paneer finely for the soft, Mughlai-style texture this bhurji is known for.
- 4After adding paneer, cook just 2 to 3 minutes on low heat; longer cooking makes it rubbery.
- 5Crush the kasuri methi between your palms right before adding so its aroma blooms in the hot bhurji.
- 6If the bhurji thickens too much while resting, loosen it with a splash of warm milk before serving.
- 7Remove the bay leaf before serving so it does not get in the way while eating with roti or toast.
Adapt it for your goals.
Low-oil
Use only 1 tablespoon oil and skip the ghee for a lighter version; the cashew-yogurt base still keeps it creamy.
no cashewNo-cashew
Replace the cashew paste with melon seed paste or a little extra yogurt if you want a similar Mughlai richness without nuts.
spicierSpicier
Increase green chilies and red chili powder slightly for a hotter bhurji that pairs especially well with buttered toast.
restaurant styleRestaurant-style
Add a tablespoon of cream at the end for a silkier, richer finish closer to dhaba or restaurant paneer bhurji.
Why this is on our healthy list.
Protein-Rich Paneer Base
Paneer makes this bhurji filling and satisfying, helping turn it into a substantial vegetarian main dish.
Good Fats From Cashews
The cashew paste adds creaminess along with nourishing fats, reducing the need for heavy amounts of cream.
Aromatics With Antioxidants
Onion, tomato, ginger, garlic, and spices add plant compounds and deepen flavor without relying only on fat.
Frequently asked questions
This usually happens if the pan is too hot. Lower the heat, whisk the yogurt well, and stir continuously as you add it.
