Paneer Bhurji Recipe- Quick Indian Scrambled Paneer with Pav Bhaji Masala

Last Updated on 2 months by Neha Deshmukh

Paneer Bhurji Recipe: Quick Indian Scrambled Paneer with Pav Bhaji Masala

Hey everyone! If you’re anything like me, you’re always looking for a quick, comforting, and flavourful meal that comes together in a flash. And honestly, nothing hits the spot quite like a plate of warm, spiced Paneer Bhurji. I first made this when I was a student and needed something satisfying that didn’t take hours to prepare – it’s been a staple ever since! This recipe uses the magic of Pav Bhaji Masala to give it that extra oomph. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Bhurji isn’t just quick; it’s packed with flavour! It’s a wonderfully versatile dish – perfect for breakfast, a light lunch, or even a speedy dinner. The combination of soft paneer, aromatic spices, and fresh herbs is simply irresistible. Plus, it’s a fantastic way to use up any leftover veggies you might have in the fridge.

Ingredients

Here’s what you’ll need to make this delicious Paneer Bhurji:

• 200-250 grams Paneer (cottage cheese)
• 1 large onion, finely chopped
• 1 medium-sized capsicum (green bell pepper)
• 3 medium-sized tomatoes, chopped (about 300g)
• 4-5 garlic cloves
• 1 ginger (1 inch piece)
• ½ – 1 teaspoon chopped green chilies (adjust to your spice preference)
• ½ teaspoon carom seeds (ajwain)
• 1 teaspoon Coriander Powder
• ½ – 1 teaspoon Kashmiri red chili powder (for colour and mild heat)
• ½ teaspoon turmeric powder
• 1 teaspoon Pav Bhaji Masala
• 2 tablespoons Butter (salted or unsalted)
• ½ teaspoon crushed dry fenugreek leaves (kasuri methi)
• As required salt
• 1-2 tablespoons chopped coriander leaves (for garnish)
• 2-3 lemon wedges (for serving)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Pav Bhaji Masala: This is the star! It brings a complex, slightly tangy, and wonderfully aromatic flavour. You can find it at most Indian grocery stores, or even online.
• Kasuri Methi (Dried Fenugreek Leaves): Don’t skip this! It adds a unique, slightly bitter, and incredibly fragrant note. Crush it between your palms before adding to release its flavour.
• Ajwain (Carom Seeds): These little seeds add a lovely digestive quality and a subtle, peppery flavour. They’re traditionally used in Indian cooking and really make a difference.
• Paneer Quality: Use fresh, soft paneer for the best results. If your paneer is a bit firm, soak it in warm water for 10-15 minutes before using. This will make it softer and easier to crumble.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare Ingredients: First things first, let’s get everything chopped and ready to go. Finely chop your onions, capsicum, and tomatoes. Mince the garlic and ginger, and crush them into a paste. Cube the paneer – about ½ inch cubes are perfect.
2. Sauté Aromatics: Melt the butter on a tawa (flat griddle) or a non-stick pan over medium heat. Add the carom seeds and fry for a few seconds until they start to sizzle and become fragrant.
3. Cook Onions: Add the chopped onions and sauté until they turn translucent and slightly golden brown. This usually takes about 5-7 minutes.
4. Add Vegetables and Spices: Stir in the ginger-garlic paste and green chilies. Sauté for another 3 minutes until fragrant. Now, add the capsicum and cook for another 3 minutes. Sprinkle in the red chili powder, turmeric powder, coriander powder, and Pav Bhaji Masala. Cook for about a minute, stirring constantly, to toast the spices.
5. Incorporate Tomato Puree: Pour in the tomato puree and season with salt. Bring to a simmer, then reduce the heat to low and cook for 8-10 minutes, or until the masala thickens and the oil starts to separate from the sides.
6. Add Paneer: Gently fold in the paneer cubes into the masala. Be careful not to break the paneer too much! Cook for another 2-3 minutes, just until the paneer is heated through and coated with the masala.
7. Finish with Herbs: Turn off the heat and sprinkle the crushed kasuri methi over the top. Mix well.

Expert Tips

• Don’t overcook the paneer! It can become rubbery if cooked for too long.
• Adjust the amount of green chilies and red chili powder to suit your spice preference.
• For a richer flavour, you can add a tablespoon of cream or yogurt at the end.

Variations

• Vegan Paneer Bhurji: Substitute the paneer with crumbled firm tofu. You can also use a plant-based butter alternative.
• Spice Level: My family loves it a bit spicy, so I often add a pinch of cayenne pepper. My friend, Priya, prefers a milder flavour, so she uses less chili powder.
• Mumbai Style vs. Home Style: In Mumbai, they often add a little bit of pav bhaji tarri (the spicy leftover gravy) for extra flavour. At home, I keep it simple and focus on the fresh ingredients.

Serving Suggestions

Serve your Paneer Bhurji hot, garnished with fresh coriander leaves and a squeeze of lemon juice. It’s absolutely delicious with:

• Warm bread (pav, roti, or naan)
• Paratha
• Rice
• A side of raita (yogurt dip)

Storage Instructions

Leftover Paneer Bhurji can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Is Paneer Bhurji a good breakfast option?

Absolutely! It’s a protein-packed and flavourful way to start your day.

Can I make Paneer Bhurji ahead of time?

You can prepare the masala base ahead of time and store it in the refrigerator. Then, simply add the paneer and finish cooking when you’re ready to serve.

What is the best type of paneer to use for bhurji?

Soft, fresh paneer is ideal. Avoid using very firm paneer, as it can become dry and rubbery.

Can I adjust the spice level in this recipe?

Definitely! Feel free to adjust the amount of green chilies and red chili powder to your liking.

How can I prevent the paneer from becoming dry during cooking?

Don’t overcook the paneer. Add it towards the end of the cooking process and cook just until it’s heated through. Soaking the paneer in warm water beforehand also helps.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!