Exotic ingredients often require precise knife skills to handle and prepare them properly.
How to Make Paneer Bhurji | Punjabi Paneer Bhurji Dry Recipe (पनीर भुर्जी )| Scrambled Paneer. This paneer bhurji is a ‘Punjabi Egg Bhurji’ inspired dish and has similar taste and texture.
This satisfying bhurji is served as a side dish to accompany paratha/roti for lunch or dinner. This can also be served as the main breakfast dish along with toasted bread slices.
Happy 1st of August everyone!
The month of July is over and so does the holiday month. The month of July is the month of holidays for kids, and the month of August is back-to-school month here. But this time the schools started again on July 31st, because it was a Monday.
So we can’t really say that the whole of July is the holiday month. That would be technically wrong. 😉 But that is okay, because I had a lots of fun in this July.
Little A’s kindergarten started on Monday this week, and I made her favorite Paneer bhurji for her dinner as a back-to-learning celebration. She enjoyed it. This delightful bhurji is served as a side dish to accompany paratha/roti for lunch or dinner.
This can also be served as the main breakfast dish along with toasted bread slices.
What is Bhurji?
Bhurji per se is a popular North Indian dish. The accurate translation of bhurji is ‘scrambled’. In North India, many dishes come with the name of bhurji. And paneer bhurji and ‘egg bhurji’ aka ‘anda bhurji’ are one of the most popular ones.
Paneer bhurji is made from crumbled or grated paneer.
There are also other bhurjis which are popular in North India such as ‘Matar Panner Bhurji’, ‘Tofu Bhurji’, Egg Bhurji, ‘Palak Paneer Bhurji’ and many more. One of the best things about all the bhurji recipes that they all are very quick and easy to make.
They are not time-consuming, and that’s why they are quite popular for breakfast as well.
What is Paneer Bhurji?
Paneer bhurji is an ‘Punjabi Egg Bhurji’ inspired dish and has similar taste and texture. This dry Paneer Bhurji is prepared using grated paneer with onions, tomato and green peas, capsicum and some spices. It’s a speedy recipe which does not take much time to prepare.
How to Make Paneer Bhurji
There are two types of paneer bhurji — Dry Paneer bhurji and Paneer Bhurji Gravy.
Today I am sharing the dry version of this spicy paneer dish. I am making this Punjabi style dry bhurji which you get to eat at ‘dhabas’ (meaning roadside eateries). This bhurji gives the ‘dhaba’ style taste but with much more better in terms of freshness, hygiene and health.
Making paneer at home is always fun, so I always make my own paneer. You can also use store-bought paneer for making this recipe, but if you want to make a good homemade paneer, then you can try this Homemade Paneer Recipe I have shared earlier.
Some other deliciously famous and straightforward paneer recipes I have shared on this blog are Paneer Korma, Paneer Makhani, Paneer Do Pyaza, Paneer Jalfrezi, and Matar Paneer.
Whenever I cook this dry paneer bhurji, I either eat it alone without anything. But If I want to accompany it with something I prefer to have it with some plain paratha, or I stuff it in my toast. Luckily if I have leftovers then I stuff this in my parathas.
So paneer stuffing also makes a lovely stuffed paneer paratha.
Some important expert tips while making this ‘Punjabi Style Dry Paneer Bhurji’
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I made this using rapeseed oil, but you can make it in butter or ghee to make it richer.
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I added water to this bhurji, but you can replace the same amount of water with milk.
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I am making this dhaba style Punjabi paneer bhurji, that’s why I added bell pepper aka capsicum, but you can omit this.
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I have used red bell-pepper, but you can use any colored bell-pepper of your choice.
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You can use crumbled paneer for this recipe. I personally prefer grated paneer and it looks palatable too.
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If you are using grated paneer then make sure to use chilled paneer. This way your paneer would not fall apart while grating.
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If you are vegan, then simply swap paneer for tofu and rest of the recipe would be the same.
You may also like these paneer recipes:
Paneer Butter Masala Recipe | How To Make Restaurant Style Paneer Butter Masala
Restaurant Style Matar Paneer Curry Recipe | Matar Paneer Masala Recipe Video
Restaurant Style Paneer Do Pyaza Recipe Video
How to Make Paneer at Home | Homemade Paneer – Cottage Cheese Recipe Video
Creamy Fruit and Nut Couscous Paneer Pudding with Chocolate
Potato Paneer Stuffed Roasted Red Cabbage Cones with Sriracha Sauce
Paneer Bhurji Dry - Scrambled Paneer (Video Recipe) (Step-by-step photo instructions)
How to Make Paneer Bhurji Dry
- Heat oil or butter in a pan. Add cumin seeds and let them crackle.
- Add onions and sauté them till they turn golden in color.
- Once the onions become translucent, add ginger-garlic paste and chopped green chilies.
- Let them sauté for a minute.
- Add chopped tomatoes and sauté for 2 minutes.
- Now add in the turmeric powder, coriander powder, red chili powder and salt to taste.
- Stir well and saute them well together for 1 minute.
- Add in water or milk and stir well.
- Now add green peas and bell pepper.
- Stir well and cook covered on medium heat for 5 minutes. Keep stirring occasionally.
- Remove the lid and add grated paneer and garam masala powder.
- Stir well and cook covered on medium heat for 5 minutes. Keep stirring occasionally.
- Remove the lid and turn off the heat.
- Add chopped coriander leaves and stir well.
- Garnish with fresh coriander leaves and lemon wedges chili.
- Serve hot with toast, paratha, roti or naan.
Recipe Card
Paneer Bhurji Dry - Scrambled Paneer (Video Recipe) [Recipe]
★★★★★
(Rating: 5 from 27 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Sides | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 360 calories | 1 serving |
INGREDIENTS
For Paneer Bhurji Dry
- Grated Or Crumbled Paneer - 200g
- Vegetable Oil/butter/or Ghee - 2 tablespoons
- Cumin Seeds - 1 teaspoon
- Red Onion, Chopped - 1 Large
- Ginger-Garlic Paste - 1 tablespoon
- Green Chilies, Chopped - 2 Small
- Tomato, Chopped - 1 Large
- Green Peas - 1/4 Cup
- Turmeric Powder - 1/2 teaspoon
- Coriander Powder - 1 tablespoon
- Red Chilli Powder - 1/2 teaspoon
- Garma Masala Powder - 1/2 teaspoon
- Salt For Taste
- Bell Pepper, Chopped - 1 (I Used Red)
- Water Or Milk - 1/4 Cup
For Serving //
- Fresh Coriander Leaves
- Lime Or Lemon Wedges - 2
- Onion Slices
INSTRUCTIONS:
How to Make Paneer Bhurji Dry
- Heat oil or butter in a pan. Add cumin seeds and let them crackle.
- Add onions and sauté them till they turn golden in color.
- Once the onions become translucent, add ginger-garlic paste and chopped green chilies.
- Let them sauté for a minute.
- Add chopped tomatoes and sauté for 2 minutes.
- Now add in the turmeric powder, coriander powder, red chili powder and salt to taste.
- Stir well and saute them well together for 1 minute.
- Add in water or milk and stir well.
- Now add green peas and bell pepper.
- Stir well and cook covered on medium heat for 5 minutes. Keep stirring occasionally.
- Remove the lid and add grated paneer and garam masala powder.
- Stir well and cook covered on medium heat for 5 minutes. Keep stirring occasionally.
- Remove the lid and turn off the heat.
- Add chopped coriander leaves and stir well.
- Garnish with fresh coriander leaves and lemon wedges chili.
- Serve hot with toast, paratha, roti or naan.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- I made this using rapeseed oil, but you can make it in butter or ghee to make it richer.
- I added water to this bhurji, but you can replace the same amount of water with milk.
- I am making this dhaba style Punjabi paneer bhurji, that’s why I added bell pepper aka capsicum, but you can omit this.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/how-to-make-paneer-bhurji-punjabi-paneer-bhurji-dry-video-recipe/