paneer bhurji | dry paneer bhurji | how to make paneer bhurji |
by Tarla Dalal

paneer bhurji | dry paneer bhurji | how to make paneer bhurji | with 18 mazing images.

paneer bhurji is made from paneer, tomatoes, onions, spices and pav bhaji masala which are cooked together on a non stick tava.

Paneer bhurji is a popular preparation loved by Indians across the world. It is an easy, spicy dish that tastes great with bread and parathas!

Down South, dry paneer bhurji is sometimes used as a stuffing for dosas to make paneer dosa, similar to the aloo-filled Masala Dosa!

The most important tip for making fantastic paneer bhurji is to use fresh cottage cheese, and make the bhurji just before serving, otherwise it tends to get a little soggy. We suggest you make your paneer at home and follow ourhomemade paneer recipe.

We love paneer bhurji as it is healthy. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetics. potassium in paneer helps to reduce the effect of high sodium, by lowering blood pressure.

Have Paneer Bhurji with with Indian breads like Chapati or Plain Paratha accompained with pickles and raita of your choice.

Learn how to make paneer bhurji | dry paneer bhurji with detailed step by step photos and video below.

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Paneer Bhurji recipe - How to make Paneer Bhurji

For Paneer Bhurji
1 cup mashed paneer (cottage cheese)
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/2 tsp pav bhaji masala
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
salt to taste

Method
For paneer bhurji

To make paneer bhurji, heat the oil on a tava (griddle) and add the cumin seeds.
When the seeds crackle, add the onions and sauté on a high flame for 1 to 2 minutes.
Add the tomatoes, 2 tbsp of water, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
Add the pav bhaji masala, turmeric powder, chilli powder, green chillies and 1 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Add the paneer, salt and coriander and 1 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve the paneer bhurji hot.

Nutrient values (Abbrv) per serving

Energy	370 cal
Protein	10.4 g
Carbohydrates	10.8 g
Fiber	0.9 g
Fat	31.7 g
Cholesterol	0 mg
Sodium	7.2 mg

Click here to view calories for Paneer Bhurji

Paneer Bhurji Video by Tarla Dalal

Paneer Bhurji recipe with step by step photos

If you like this Paneer Bhurji

If you like this Paneer Bhurji recipe ( dry paneer bhurji), you can also try out other recipes using paneer from our collection like:

How to make Paneeer Bhurji

To make dry paneer bhurji, first heat the oil in a tava (griddle) or a broad non-stick pan and add the cumin seeds. We have used 2 tablespoons oil in the dry paneer bhurji recipe and if you are diabetic, heart or looking to loose weight cut the oil by half. We also suggest you use peanut oil. Peanut oil has the highest amount of MUFA (around 49%) amongst most Indian common cooking oils.
When the seeds crackle, add the onions. These onions are finely chopped to get a better mouthfeel.
Now add the green chillies as well to the Paneer Bhurji.
Mix well and sauté on a medium flame for 1 to 2 minutes or till the onions are translucent.

Now add the tomatoes. These are finely chopped as well. If you want, you can cut them a little larger as well.
Also add 2 tbsp of water to the pan. This will not only prevent the tomatoes from burning but it will also cook the tomatoes faster.
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Now add the pav bhaji masala. You can buy the masala from outside or make Pav bhaji Masala at home.
Also add the turmeric powder to the Paneer Bhurji for a beautiful color.

Add the chilli powder for a spicy kick.
Add 1 tbsp of water as well to prevent the masalas from burning.
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously so the masalas do not burn.
Now add the paneer. This paneer is crumbled and broken down into small pieces for a better mouth feel of the Paneer Bhurji. If you are diabetic, heart or looking to loose weight then use low fat paneer instead of full fat paneer. See our low fat paneer recipe.
Add the salt.

We are also adding fresh coriander to the Paneer Bhurji for a brighter taste.
And finally add 1 tbsp of water.
Mix well and cook the Paneer Bhurji on a medium flame for 1 to 2 minutes, while stirring occasionally. Make sure all masalas are mixed well properly.
Serve the Paneer Bhurji hot with Pav.