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Paneer Bhurji is a classic dish from North Indian cuisine. Scrambled paneer is mixed in a gravy of cooked onion and tomatoes with spice powders to make a tasty accompaniment. Paneer is cottage cheese while burji refers to a scramble. Cottage cheese scramble is ideal to pair with any Indian flat bread as roti or paratha. You can also use it as a spread on toasts for a quick breakfast. 

Paneer or Cottage cheese is the preferred choice for us. Tofu or egg can also be used. 

It is good to use fresh, homemade paneer. To make paneer, heat whole milk on a low  flame. Keep the acidic ingredients ready to curdle the milk. Here, we can use curd, lemon or vinegar. Once the milk comes to a boil, put a small quantity of any one of the acidic ingredient and allow it to curdle. Turn off the flame. After a few minutes, drain it over a thin muslin cloth and keep it aside for sometime.

If buying, opt for a whole piece of paneer instead of cubes. After adding the spices, keep stirring as the spices get burnt easily. Put a little water if needed. 

Ingredients :

• 2 tablespoon oil
• 1/2 teaspoon cumin
• 2 green chilli
• 1/2 teaspoon ginger garlic paste
• 2 onion
• 3 tomato
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon amchur powder
• 1/2 teaspoon chilli powder
• 1/2 teaspoon garam masala
• 200 grams paneer
• 1/2 teaspoon kasuri methi
• 2 tablespoon fresh coriander

Method :

1. If you are using fresh homemade paneer, get the paneer ready. Otherwise, put the store bought paneer in hot water for fifteen minutes.
2. Cut the vegetables
3. Crumble the paneer. 
4. Grind ginger garlic paste, I prefer to use fresh one.
5. Take oil in a pan, add cumin and green chilli cut into half pieces. 
6. Put the ginger garlic paste and saute it for a few seconds. Then, add the onions. Saute it to a golden brown colour.
7. Put the tomato pieces to it and allow it to cook for sometime.
8. Once the tomatoes are cooked, put the spice powders to it along with salt.
9. Mix it well and let the flavours blend well.
10. Put the crumbled paneer to it, mix and saute it for a minute.
11. Add crushed kasturi methi to it
12. Finally, add chopped coriander to it. 
13. Paneer Bhurji is ready to serve. 

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Paneer Burji

Paneer Burji is a popular dish from North Indian cuisine. It pairs well with any Indian flat bread. Scrambled cottage cheese is cooked with spices to make a delectable side dish.

Ingredients

• 2 tablespoon oil
• 1/2 teaspoon cumin
• 2 green chilli
• 1/2 teaspoon ginger garlic paste
• 2 onion
• 3 tomato
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon amchur powder
• 1/2 teaspoon chilli powder
• 1/2 teaspoon garam masala
• 200 grams paneer
• 1/2 teaspoon kasuri methi
• 2 tablespoon fresh coriander

Instructions

• If you are using fresh homemade paneer, get the paneer ready. Otherwise, put the store bought paneer in hot water for fifteen minutes.
• Cut the vegetables
• Crumble the paneer.
• Grind ginger garlic paste, I prefer to use fresh one.
• Take oil in a pan, add cumin and green chilli cut into half pieces.
• Put the ginger garlic paste and saute it for a few seconds. Then, add the onions. Saute it to a golden brown colour.
• Put the tomato pieces to it and allow it to cook for sometime.
• Once the tomatoes are cooked, put the spice powders to it along with salt.
• Mix it well and let the flavours blend well.
• Put the crumbled paneer to it, mix and saute it for a minute.
• Add crushed kasturi methi to it
• Finally, add chopped coriander to it.
• Paneer Bhurji is ready to serve.

Other paneer related recipes are : 

paneer tikka

Kadai Paneer

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paneer bhurji

If you  make  Paneer Bhurji, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.