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Paneer Bhurji

Spiced scrambled paneer with onion and tomato — ready in 15 minutes.

15 min2 serveseasy

Paneer Bhurji is a classic vegetarian Indian recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 15 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 15 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.

The headline ingredients here are paneer, onion and tomato. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: paneer can be swapped for halloumi or extra-firm tofu in a pinch and good tinned tomatoes are better than mediocre fresh ones outside summer.

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Nutrition · per servingestimated

193

kcal

13g

Protein

18g

Carbs

8g

Fat

vegquickhigh-protein

Ingredients

  • paneer200 g
  • onion1
  • tomato1
  • green chili1
  • ginger1 tsp
  • turmeric0.25 tsp
  • garam masala0.5 tsp
  • cilantro2 tbsp
  • oilstaple
  • saltstaple

Method

  1. 1
    Step 1 ~4 min

    Sauté chopped onion, ginger and chili in oil until soft.

  2. 2
    Step 2 ~4 min

    Add tomato and turmeric, cook till mushy.

  3. 3
    Step 3 ~4 min

    Crumble paneer in, season with salt and garam masala. Toss for 2 minutes.

  4. 4
    Step 4 ~4 min

    Finish with cilantro. Serve with roti.

Per-step times are approximate and based on the total cook time of 15 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Paneer Bhurji take to cook?
From prep to plate, Paneer Bhurji takes about 15 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Paneer Bhurji vegetarian?
Yes — this version of Paneer Bhurji is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Paneer Bhurji?
The headline ingredients are paneer, onion, tomato. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Paneer Bhurji?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Paneer Bhurji?
Paneer Bhurji pairs naturally with classic indian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.