Easy Paneer Bhurji – Scrambled Indian Paneer

I’m in love with this Easy Paneer Bhurji – Scrambled Indian Paneer. Paneer is an all-season delicious food item, and this a great recipe to keep on rotation for busy weeknights.

There are so many ways to enjoy this recipe. Toss it on a bagel or bread, have it with roti, paratha, or serve it on the side with the usual steamed white rice.

Protein is a focal cornerstone of a healthy meal and paneer is a great source of protein. It is a very popular protein source among vegetarians.

What is Paneer and which paneer did I use for this Easy Paneer Bhurji – Scrambled Indian Paneer?

Paneer is squeaky, fresh cheese from the Indian subcontinent, is a vegetarian’s companion and is made by curdling milk with a vegetable-derived acid, for instance lemon juice. It has a milky flavor. Not to mention, you can make paneer at home; however, I buy mine from the Indian grocery store. There are many recipes online for making homemade paneer.

I’ve used the Haldiram brand of paneer. After, trying a variety of paneer types I have zeroed in on this one. It is super soft, moist, without preservatives and is tender like the paneer you find in India. It can be found in the frozen section, in the deep freezer in Indian grocery stores. I typically thaw it by keeping it in the refrigerator overnight. You can also microwave it on high for 5 minutes if in a time bind. However, you can buy any brand that you like or prefer?

How do I make this recipe?

Firstly, rinse and chop the onion, serrano peppers, and cilantro finely. Secondly, core and dice the tomatoes finely.

Also, crumble the paneer in a bowl using your hands or a potato masher.

Third, place a pan on medium-heat, and add oil or ghee to it. Once the oil is hot throw in cumin seeds and let them splutter. Once they splutter, add in onions and sauté them until they turn golden-brown. Keep stirring and make sure they don’t burn. Further add in chopped serrano peppers and ginger garlic paste.

Stir well. Furthermore, add in chopped tomatoes and let them sauté for 4 to 5 minutes until they turn mushy. Once mushy, add in ground turmeric, red chili powder, garam masala, salt and mix well. Sauté for 30 seconds.

Then add in the crumbled paneer and stir well. Coat the paneer well in the spices and continue to sauté for a minute to two minutes.

Finally turn off the flame and garnish with cilantro. While serving sprinkle some lemon juice on top.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Kala Chana Salad – Instant Pot Chickpea Chaat

Masala Corn – Instant Pot Spicy Corn Chaat

Rajma Avocado Chaat – Instant Pot Kidney Beans Salad

Boiled Peanut Salad – Instant Pot Protein Chaat

Instant Pot Kashmiri Dal

Moreover, try some of our  air fryer recipes

Easy Paneer Bhurji – Scrambled Indian Paneer

Shilpa

I’m in love with this Easy Paneer Bhurji – Scrambled Indian Paneer. Paneer is an all-season delicious food item, and this a great recipe to keep on rotation for busy weeknights.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Breakfast, Main Course, Side Dish, Snack

Cuisine Indian

Servings 4

Ingredients

  

• 12.6  oz paneer (haldiram brand or preferred brand or homemade)
• 4 tbsp oil or ghee
• 1 tsp cumin seeds  (jeera)
• 1/2 onion (1/2 cup chopped)
• 2 serrano peppers, small (hari mirch) (1 tsp chopped)
• 1 tsp ginger garlic paste 
• 2 tomatoes, large (1 and 1/2 cup chopped)
• 1/2 tsp ground turmeric  (haldi)
• 1/2 tsp red chili powder   (cayenne pepper)
• 3/4 tsp garam masala
• 1 tsp salt
• 3 tbsp cilantro leaves, fresh (dhaniya ke patte)
• lemon juice (to top off)

Instructions

 

Prep

• Rinse and chop the onion, serrano peppers, and cilantro finely. Secondly, core and dice the tomatoes finely.
• Crumble the paneer in a bowl using your hands or a potato masher.

Cook

• Place a pan on medium-heat, and add oil or ghee to it.
• Once the oil is hot throw in cumin seeds and let them splutter. Once they splutter, add in onions and sauté them until they turn golden-brown. Keep stirring and make sure they don’t burn.
• Further add in chopped serrano peppers and ginger garlic paste. Stir well.
• Add in chopped tomatoes and let them sauté for 4 to 5 minutes until they turn mushy. Once mushy, add in ground turmeric, red chili powder, garam masala, salt and mix well. Let it saute for about 30 seconds.
• Then add in the crumbled paneer and stir well. Coat the paneer well in the spices and continue to sauté for a minute to two minutes.
• Finally turn off the flame and garnish with cilantro. While serving sprinkle some lemon juice on top.

Notes

You can reduce the red chili powder or eliminate the serrano pepper as per your spice tolerance. On a scale of 1 to 5, I would place this paneer recipe at 3 in terms of spice levels, with 1 being the lowest and 5 being the highest.

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