Paneer Bhurji - Scrambled Indian Cottage Cheese

In India, we don’t need to make the paneer ourselves because we can get it fresh from the store. If you’re not in India and want a large portion of paneer, then I would recommend trying to buy it at the store. But you don’t have to worry if you can’t find it! You’ll love the results of making it yourself at home.

Let’s dissect the “bhurji” part of the name. It’s a scramble, so here bhurji meaning is “paneer scramble!”If you’re following me on Instagram, you know that I’ve got two staple breakfasts and lunches that are very similar. There’s Egg Bhurji and Spicy Masala Cheesy Toast. The egg bhurji is very similar to this bhurji as you’ll see soon! In this recipe, we’ll be grating our paneer and then scramble it up with our other ingredients, including green chilies, onions, tomatoes, ginger and garlic, and simply spicing this mixture up! The egg bhurji is quite literally “Indian scrambled eggs” because those eggs get nice and scrambled! For Spicy Masala Cheese Toast, it’s almost like this bhurji with paneer, but I add in grated mozzarella. I do like to have my Spicy Masala Cheesy toast with a bit more of a gravy than the paneer and egg bhurjis.

I love interchanging the Egg Bhurji and the Spicy Masala Cheesy Toast. If I have one I must have the other within the next few days, or even the next day! This bhurji with paneer is part of the “family” indeed, but I’ve actually only ever made this a couple of times! I guess I consider it special because it’s paneer.

This is an excellent breakfast or lunch option. It is unbelievably quick to make, as with the other “bhurji” family recipes. The longest part of this dish is cooking the tomatoes.

This recipe is a perfect meal option for vegetarians. I love paneer because it’s my favorite vegetarian protein source. It’s also incredibly delicious!

Ready for a life-changing paneer recipe? Then read on and let’s get to it!

Tools Needed

• Nonstick pan
• Cutting board
• Chefs knife
• Microplane
• Wooden spoon
• Measuring spoons

Ingredients

Let’s review what we’ll need for this paneer bhurji. You won’t need much!

• Paneer: Paneer is “Indian cottage cheese,” as described above. This is the star of our dish! You can find it at your local South Asian grocery store for a convenient option. However, if you cannot find paneer near you or you’re up for it, you can certainly make it yourself! It’s not difficult at all, but be sure to allocate some time for it! Follow my step by step instructions for How to Make Fresh Homemade Paneer and enjoy your incredibly soft and delicious paneer!
• Onions & tomatoes: Onions and tomatoes definitely go hand in hand in Indian cooking, as you may have noticed with many of my recipes. We’ll be finely chopping our tomatoes and onions so they blend together nicely with the grated paneer. I prefer to use red onions, and for tomatoes I find roma or plum tomatoes are best.
• Green chilies: Optional, but will add a bit of heat which I love!
• Ginger: To add a nice aroma to our dish.
• Ghee: This is used to cook our veggies and paneer. You can use butter or any cooking oil of choice, but I love the flavor of ghee, and it has excellent health benefits, such as being a rich source of Omega-3 fatty acids.
• Spices: The first spice we’ll use is cumin seeds, which we’ll add immediately when we add the ghee to the pan. This recipe uses red chili powder, which adds a bit of spice to balance the sweetness of the tomatoes. If you are someone that is sensitive to spice, simply reduce or omit the green chilies and red chili powder. Other spices we’ll be adding to our bhurji include turmeric for color and ground coriander. Optionally, you can also add garam masala if you want to add a little more heat to your dish. I didn’t add it in the video recipe because I wanted to keep it simple, but if you want that extra touch of flavor, I certainly recommend it!
• Cilantro: for garnish.

How to Make Scrambled Paneer

1. Heat a pan on medium heat and add in the ghee, cumin seeds, green chiles and ginger. Sauté until aromatic.
2. Add the onions and cook 3-4 minutes or until they turn soft and translucent.
3. Now add the chopped tomatoes, followed by the turmeric, red chili powder and ground coriander. Cook until the tomatoes become soft while stirring often.
4. While the tomatoes are cooking, finely grate the paneer. When the tomato mixture has thickened, add the paneer to the tomatoes and mix well.
5. Garnish with cilantro and garam masala (if desired) and adjust seasoning to taste. Enjoy with your favorite bread!

Serving Suggestions

This is great served over toast or in a tortilla wrap. I love to serve bhurji with Classic Layered Paratha or a Classic Homestyle Roti/Chapati/Phulka.

You could also use the bhurji to make Paneer Parathas or Paneer Puff Patties!

Paneer Bhurji Variations and Tips

Once you've got the basic scramble down, it's easy to make it your own:

• Egg-free classic: paneer bhurji is the vegetarian cousin of anda bhurji (egg bhurji) — the same aromatic masala, just scrambled paneer instead of eggs.
• Nail the texture: crumble or coarsely grate the paneer so it scrambles into soft curds, and stir gently over medium heat so it stays tender rather than rubbery.
• Switch up the spice: this recipe leans on garam masala and Kashmiri mirch, but a pinch of pav bhaji masala or extra green chili gives it a different flavor.
• Dry or saucy: keep it dry for wraps and rolls, or add a splash of water and extra tomato for a saucier, curry-style bhurji.

A High-Protein Vegetarian Favorite

Paneer bhurji is a genuinely satisfying vegetarian meal — paneer (Indian cottage cheese) is packed with protein, so a plate with hot roti or paratha keeps you full for hours. It comes together quickly enough for a weeknight dinner, and it makes a fantastic protein-rich breakfast too.

Easy Swaps and Make It Vegan

This scramble is easy to adapt to what you have and how you eat:

• Make it vegan by swapping the paneer for crumbled firm tofu and the ghee for coconut oil, essentially a tofu bhurji.
• Halloumi also works in place of paneer for a saltier, firmer bite.
• Use coconut oil or clarified butter instead of ghee.
• No Kashmiri mirch? Sweet paprika or ancho chili powder give color with milder heat, and curry powder can stand in for the garam masala.

Add-Ins, More Serving Ideas, and Storage

A few more ways to enjoy this scramble:

• Veggie add-ins: sauté finely chopped bell peppers (capsicum) or mushrooms along with the onions for extra bulk and flavor.
• More ways to serve: beyond roti and paratha, stuff it into soft pav to make bhurji pav, roll it up in a roti as a kathi roll, or pile it into sandwiches. Season with salt to taste (about ½ to 1 teaspoon) so the ground spices — turmeric powder, red chili powder and coriander powder — really come through.
• Store and reheat: cool leftovers and keep them in an airtight container in the fridge. Reheat on the stovetop in a nonstick pan with a splash of milk to keep the paneer soft, or warm it gently in the microwave.

Frequently Asked Questions