Paneer Bhurji ki recipe is a popular dish in Indian cuisine that is made with crumbled paneer (a type of Indian cottage cheese) mixed with spices, onions, and sometimes with other vegetables. It is similar to a scrambled egg dish and it is often served with roti, paratha, naan, or rice. Paneer Bhurji is a popular dish that is often served as a side dish or as a main course and can be made quickly and easily at home.
What is Paneer ki Bhurji Recipe?
Since the term “bhurji” in Hindi means “scrambled,” this meal is essentially cottage cheese or paneer that has been stir-fried. The scrambled paneer is then combined with a delightfully delicious, tangy, spicy combination comprised of onions, tomatoes, ginger-garlic paste, green chilies (hot peppers), and different spices.
Like other bhurji recipes, this tasty meal is simple to prepare and great for breakfast. You might argue it is a vegetarian variation of the Indian dish Egg Bhurji, also known as Anda Bhurji in Hindi.
In addition to paneer bhurji, most North Indian dhabas also serve egg bhurji, which is also highly popular (roadside eateries). White radish roots that have been grated or minced are also used to produce Mooli Bhurji in Punjabi households.
Replace the paneer in the bhurji with firm tofu for a vegan variation. Use firm or silken tofu at your peril. You may use this tofu bhurji recipe.
Serving Suggestion:
Paneer Bhurji is a versatile dish that can be enjoyed in many different ways. Here are a few serving suggestions:
With Indian bread: Paneer Bhurji is often served with Indian bread like roti, paratha, or naan. This makes for a satisfying and filling meal.
With Rice: Paneer Bhurji can also be served with steamed rice. This is a great option for those who prefer a lighter meal.
As a sandwich or wrap filling: Paneer Bhurji can be used as a filling for sandwiches or wraps. Simply spread some bhurji on a piece of bread or tortilla and add your favorite veggies.
As a side dish: Paneer Bhurji can also be served as a side dish with dal makhani or other Indian curries.
As a topping for rice bowls: Paneer bhurji can be used as a topping for rice bowls, mixed with some vegetables like bell peppers, peas, or carrots.
As a Pizza topping: You can also use Paneer Bhurji as a topping for a pizza.
As an appetizer: you can also serve paneer bhurji as an appetizer, can be garnished with some fresh herbs and served with some crackers or bread sticks.
These are a few ways you can serve paneer bhurji, and you can get creative with different serving suggestions depending on your preference.
Nutrition Value:
Paneer Bhurji ki Recipe is a nutritious dish that is high in protein and calcium, thanks to the paneer. A serving of Paneer Bhurji will provide you with the following nutritional value (assuming a serving size of 100g)
Calories: 250| Protein: 17g | Carbohydrates: 6g |Â Fat: 20g | Fiber: 1g
Paneer is a good source of calcium, which is essential for strong bones and teeth. It also contains protein, which is important for building and repairing tissues in the body. Additionally, the spices used in Paneer Bhurji, such as cumin and turmeric, have been linked to a variety of health benefits, such as reducing inflammation and improving digestion.
It’s worth noting that the nutritional value of Paneer Bhurji will vary depending on the recipe and how it’s prepared. For example, if you add more or less oil, or if you add vegetables like bell peppers or spinach, it can change the nutritional value. Keep in mind that using healthy oil is an important factor to keep the dish healthy while cooking.
Paneer Bhurji ki Recipe | Paneer ki Bhujia Kaise Banti Hai | Paneer Bhurji Recipe
Ingredients
For making fresh paneer
- 1 Litre MILK
- ½ Cup WATER
- 1-2 Tbsp VINEGAR
For Making Paneer Bhurji ki Recipe
- 2 Tbsp BUTTER
- 1 Tbsp OIL
- 1 Tbsp GRAM FLOUR
- 2 Piece ONIONS MEDIUM SIZED (CHOPPED)
- 2 Piece TOMATOES MEDIUM SIZED (CHOPPED)
- 2 Piece GREEN CHILLIES
- 1 Inch GINGER
- SALT (TO TASTE)
- ½ Tbsp TURMERIC POWDER
- 1 Tbsp RED CHILLI POWDER
- HOT WATER
- FRESH CORIANDER
- 1-2 Tbsp FRESH CREAM
- 1 Pinch KASURI METHI
Instructions
Making Paneer Bhurji ki Recipe Step by Step
- To make the paneer bhurji ki recipe, let’s start by making the paneer first, in a large stock pot add the milk & heat it well until it comes to a boil.
- Once the milk starts boiling, lower the flame & in a separate bowl mix the water & vinegar together, now add this mixture to the milk & give it a light stir.
- Stop adding the vinegar solution to the milk once it starts curdling, switch off the flame once the milk has curdled completely, then strain the curdled milk using a muslin cloth & a sieve.
- Rinse it well under tap water to get rid of the sourness from the vinegar, this will also help to stop the cooking process of the paneer as it will cool it down, you can reserve the water that has strained out, it’s rich in protein & can be used while kneading dough forRotiss.
- You don’t have to squeeze out the moisture from the paneer, let it rest in the sieve while you prepare the masala for the bhurji.
For making the bhurji
- In a pan add the butter & oil, and heat it until the butter completely melts.
- Further, add gram flour & lightly roast it on medium flame, the gram flour acts like a binding agent as it holds the water that releases from the paneer.
- Now add the onions, and tomatoes along withgreen chiliess & ginger, stir well & cook on high flame for 1-2 minutes.
- Then add salt to taste, turmeric powder red chilli powder, stir well cook for 1-2 minutes then add hot water as required & continue to cook for another 2 minutes.
- Once you have cooked the masala add the homemade paneer into the pan by crumbling it with your hands along with a small handful of fresh coriander, mix the paneer well with the masala & add hot water as required to adjust the consistency of the bhurji & cook for 1-2 minutes.
- Further add the fresh cream & Kasthuri methi, give it a nice stir & finish by sprinkling some more fresh coriander.
- Your paneer bhurji is ready.
Video
Notes
- Use fresh paneer: Paneer is the main ingredient in this dish, so it's important to use fresh and high-quality paneer. Avoid using paneer that has been sitting in the refrigerator for a long time as it may have developed an off taste.
- Crumble the paneer well: Make sure to crumble the paneer well before adding it to the pan. If the chunks of paneer are too big, it will take longer to cook and may not mix well with the masala.
- Cook the masala well: The key to a good Paneer Bhurji is a well-cooked masala. Make sure to cook the onions, ginger, and green chili until they are translucent and the tomatoes until they are mushy. This will help to release the flavors of the spices and create a delicious base for the dish.
- Don't overcook the paneer: Paneer is a delicate ingredient and can become rubbery if overcooked. Once you add the crumbled paneer to the pan, make sure to stir it well and cook it for only 2-3 minutes or until it's hot.
- Customize according to your taste: Feel free to adjust the spices according to your personal taste. You can also add vegetables such as bell peppers, peas, or spinach to make it more nutritious and flavorful.
- Serve it Hot: Paneer Bhurji is best served hot and fresh. The texture, flavor, and taste will be the best when it is hot, so don't let it sit for too long before serving.
1. To make the paneer bhurji ki recipe, let’s start by making the paneer first, in a large stock pot add the milk & heat it well until it comes to a boil.
2. Once the milk starts boiling, lower the flame & in a separate bowl mix the water & vinegar together, now add this mixture to the milk & give it a light stir.
3. Stop adding the vinegar solution to the milk once it starts curdling, switch off the flame once the milk has curdled completely, then strain the curdled milk using a muslin cloth & a sieve.
4. Rinse it well under tap water to get rid of the sourness from the vinegar, this will also help to stop the cooking process of the paneer as it will cool it down, you can reserve the water that has strained out, it’s rich in protein & can be used while kneading dough for rotis.
5. You don’t have to squeeze out the moisture from the paneer, let it rest in the sieve while you prepare the masala for the bhurji.
6. In a pan add the butter & oil and heat it until the butter completely melts.
7. Further, add gram flour & lightly roast it on medium flame, the gram flour acts like a binding agent as it holds the water that releases from the paneer.
8. Now add the onions, and tomatoes along with greenchiliess & ginger, stir well & cook on high flame for 1-2 minutes.
9. Then add salt to taste, turmeric powder red chilli powder, and stir well cook for 1-2 minutes then add hot water as required & continue to cook for another 2 minutes.
10. Once you have cooked the masala add the homemade paneer into the pan by crumbling it with your hands along with a small handful of fresh coriander, mix the paneer well with the masala & add hot water as required to adjust the consistency of the bhurji & cook for 1-2 minutes.
11. Further add the fresh cream &Kasurii methi, give it a nice stir & finish by sprinkling some more fresh coriander.
12. Your paneer bhurji is ready.
