Paneer Bhurji Recipe (Gravy & Dry)

Homemade Paneer Bhurji Recipe! Grated paneer or scrambled paneer sauteed with onion, tomato, capsicum, and few spices. This is how you make comforting North Indian food at home,

Here I am sharing two methods of making paneer bhurji. One is the traditional version dry paneer bhurji and second is restaurant style paneer bhurji gravy. Both taste fantastic. It’s all about the liking and preferences.

There are two versions

1. Paneer bhurji dry: This one is quick and easy to make. When not in the mood of cooking an elaborated meal then choose this. It will get ready in only 20 minutes. This traditional one you will find in many dhaba and sometimes in restaurants. It is usually served as a breakfast with toasted bread or pav. This can turn into the main dish when served with roti or chapati.
2. Paneer bhurji gravy: Most Indian restaurants serve the gravy version. The grated paneer is simmered into the spicy tomato gravy. It is served with naan and side of sliced onions with lemon wedges. My favorite restaurant sonu da dhaba (in central jersey) serves the fantastic paneer bhurji gravy and I have tried to recreate. And guess what, I got a huge success. We just loved it at home.

Why is it called “bhurji”?

Bhurji meaning crumbled or scrambled. To make this dish, the paneer is not cut into cubes, but grated (or crumbled).

Different verities of bhurji:

• Palak paneer bhurji – Follow the method same as dry version. Add chopped spinach leaves instead of capsicum and continue cooking.
• Matar paneer bhurji – Follow the method same as dry one. Add boiled green peas along with paneer and continue with next step.
• Paneer corn bhurji –  Follow the method same as dry one. Add boiled sweet corn kernels along with paneer
• Aloo paneer bhurji –  Follow the method same as dry one. Add boiled, small cubes of potatoes along with capsicum.
• Tofu bhurji
• Egg bhurji – because I do not eat eggs, I do not make this one at home.

How to make paneer bhurji gravy?

1. First, we will make the tomato gravy. Heat one tablespoon of oil in a pan on medium heat. Once hot add whole spices (bay leaf, dried chili, cloves, peppercorns, cardamom). Saute for a few seconds. You will get a nice aroma of spices.
2. Then add roughly chopped ginger, garlic, and green chili. Saute for a minute.

   

3. Mix in tomatoes.
4. Cook till tomatoes are soft. Let it cool down a little bit.
   

   

5. While it is cooling, grate the paneer. Or you can crumble it.
6. Now make a smooth puree of cooked tomatoes.
   

   

7. I have used the same pan. Wipe it clean using a paper towel. Heat remaining oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.
8. Then add chopped onions. Sprinkle salt to speed up the process. Let it cook till it gets light brown in color.
   

   

9. Then mix in the prepared tomato puree.
10. Cook till all the moisture evaporates. It may splutter a lot while cooking. So you can partially cover the pan with lid. Do stir occasionally and make sure that gravy is not sticking to the bottom of the pan. It should start leaving the sides of the pan.
    

    

11. Add red chili powder, coriander powder, and cumin powder.
12. Mix well and cook for a minute.
    

    

13. Add capsicum.
14. Mix well.
    

    

15. Add water to make gravy consistency. Let it simmer for 3-4 minutes. Meantime capsicum will get cooked.
16. Then add garam masala and kasoori methi. Crush kasoori methi between your palm to release its maximum flavor. Stir well.
    

    

17. Add grated paneer.
18. Mix well and simmer for 2 minutes. adjust the gravy consistency by adding water, if needed.
    

    

19. Add cream.
20. Stir well and cook for a minute.
    

    

21. Switch off the stove. Lastly, add chopped coriander leaves.
22. Stir and paneer bhurji gravy is ready to serve.
    

    

Tip to make BEST Restaurant style paneer bhurji gravy:

• I always recommend grated paneer instead of crumbling. Because it looks more appetizing and presentable with grated paneer.
• To get nicely grated paneer without breaking or crumbling the paneer. Use refrigerated or chilled paneer to grate paneer. Room temperature paneer may get break or fall apart.
• Dried red chilies are used while grinding the tomato. Also, we are using the red chili powder in gravy later on. So adjust the chili powder quantity based on spiciness of whole dried chilies.
• For less spicy taste use Kashmiri dried red chilies.
• I have used both green and red colored bell pepper. You can use only green pepper.
• You can use crumbled extra firm tofu in place of paneer. Make sure that it is drained well. Pat it dry with a towel. Then crumble it using fork or hand.

Ingredients for paneer bhurji dry:

• 1-2 tablespoons Oil
• ¼ teaspoon Cumin seeds
• ½ cup Onion chopped
• 1 Green chili finely chopped
• 1 teaspoon Ginger paste or freshly grated or crushed
• 1 teaspoon Garlic paste or freshly grated
• ½ Tomato finely chopped
• ½ cup Capsicum (Green bell pepper) chopped
• Salt to taste
• 1 teaspoon Red chili powder
• ¼ teaspoon Turmeric powder
• ½ teaspoon Coriander powder
• ½ teaspoon Garam masala
• 150 grams Paneer crumbled
• 1 teaspoon Lemon juice
• 1 tablespoon Cilantro or coriander leaves finely chopped

How to prepare paneer bhurji dry?

1. Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.
2. Then add chopped onions. Sprinkle some salt to speed up the process.
   

   

3. Mix well.
4. Cook till onions get soft and translucent.
   

   

5. Add ginger paste, garlic paste, and green chilies
6. Mix and saute for a minute.
   

   

7. Then mix in chopped tomatoes.
8. Cook till tomatoes are soft (not mushy).
   

   

9. Then add bell pepper.
10. Stir and cook for 2 minutes.
    

    

11. Add red chili powder, turmeric powder, coriander powder, and garam masala.
12. Mix well and cook for a minute.
    

    

13. Add crumbled paneer.
14. Stir well and cook for only 2-3 minutes. Don’t cook paneer for a longer time, otherwise, it gets chewy. Turn off the stove.
    

    

15. Squeeze lemon juice.
16. Sprinkle chopped cilantro. Stir well.
    

    

Different use of dry paneer bhurji:

• Paneer bhurji wrap: spread some green chutney on chapati or paratha or store bought wrap, stuff with bhurji, add sliced onions and roll it.
• Paneer bhurji dosa: spread 2-3 tablespoons of bhurji as stuffing into your plain dosa.
• Paneer bhurji sandwich: Spread butter and coriander chutney on both bread slices. Use bhurji as stuffing and grill or toast the sandwich as you like.

Check out more paneer recipes
Paneer butter masala  // Palak paneer // Paneer paratha  // Paneer tikka // Aloo paneer

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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Paneer bhurji gravy recipe

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Here grated or crumbled cottage cheese is simmered in spicy tomato gravy. This is restaurant style paneer bhurji recipe that go well with paratha or naan.

Servings 3 servings

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

To make paste:

• 1 tablespoon Oil
• 1 Bay leaf
• 2 Dried red chilies broken and stem, seeds removed
• 3 Cloves
• 3 Black peppercorns
• 2 Green cardamoms
• ½ inch Ginger chopped
• 2 cloves Garlic chopped
• 1 Green chili chopped
• 3 medium or 2 cups Tomato roughly chopped

For paneer bhurji gravy recipe:

• 200 grams or 1 ½ cups or 7 oz Paneer grated or crumbled
• 2 tablespoons Oil
• 1 teaspoon Cumin seeds
• ½ cup Onion chopped finely
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• ½ teaspoon Cumin powder
• Salt to taste
• 1/3 cup Capsicum (Green bell pepper) chopped finely
• 1/3 cup Red pepper chopped finely, can be replaced with green pepper
• ½ to 1 cup Water
• 1 teaspoon Kasoori methi (dried fenugreek leaves) crushed between your palm
• ½ teaspoon Garam masala
• 2 tablespoons Heavy whipping cream or fresh cream or malai
• 2 tablespoons Cilantro or coriander leaves finely chopped

Instructions

Making paste:

• Heat one tablespoon of oil in a pan on medium heat. Once hot add whole spices. Saute for few seconds. You will get nice aroma of spices.
• Then add roughly chopped ginger, garlic and green chili. Saute for a minute.
• Mix in tomatoes. Cook till tomatoes are soft.
• Let it cool down a little bit.
• While it is cooling, grate the paneer. Or you can crumble it.
• Now make smooth puree of cooked tomatoes.

Making paneer bhurji gravy recipe:

• If using the same pan the wipe it clean using paper towel. Heat remaining oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.
• Then add chopped onions. Sprinkle salt and cook till it gets light brown in color.
• Then mix in prepared tomato puree. Cook till all the moisture evaporates. It may splutter a lot while cooking. So you can partially cover the pan with lid. Do stir occasionally
• Once cooked it should start leaving the sides of the pan.
• Add red chili powder, coriander powder and cumin powder. Mix and cook for a minute.
• Stir in the capsicum.
• Add water and simmer for 3-4 minutes.
• Then add garam masala and kasoori methi.
• Add grated paneer. Mix well and simmer for 2 minutes. adjust the gravy consistency by adding water, if needed.
• Add cream and cook for a minute.
• Switch off the stove.
• Lastly add chopped coriander leaves and mix.

Notes

• This recipe card has ingredients measurements and method for gravy version.
• To make dry version, ingredient measurements are given above in the post itself.

Nutrition

Calories: 407kcal | Carbohydrates: 13.2g | Protein: 14.4g | Fat: 33.6g | Saturated Fat: 4.1g | Cholesterol: 14mg | Sodium: 807mg | Potassium: 446mg | Fiber: 2.8g | Sugar: 5.7g

*Nutrition information is a rough estimate for 1 serving

Course: Main Course

Cuisine: North Indian

Calories: 407kcal

Author: Kanan

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