Paneer Bhurji Recipe | Lockdown Learning – How to make Paneer Bhurji, Khaan Paan India

Chef Guru 2
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No one saves us but ourselves. No one can and no one may. We ourselves must walk the path.

Quote by Buddha

With the increase in CoViD 19 cases and lockdown getting more stricter the above quote makes so much sense. We at Khaan Paan India urge you all fellow citizens, friends and family members to please stay in and take care of yourselves.

This one is for all the work from homers! With no one to cook for them and to make it worse very limited time to cook.

Paneer or cottage cheese as it is called otherwise is loved by one and all. From paneer tikka to paneer makhanwala, paneer is one of the few ingredients that can be cooked as a starter or main course.

One of the most loved dish by vegetarians, lets us learn how to quickly and easily make Paneer Bhurji. Most of the recipes for Paneer Bhurji start with tempering the jeera in the oil/ghee. In our recipe we will not be using any khada garam masalas. We will use it in the powdered form so that we get a smooth texture which goes well with the softness of the paneer.

So without further ado, lets get going home chefs!!

Click on the images to enlarge them!


  • 500 Grams Scrambled Paneer (Cottage Cheese) – Serves 6 People. Single Serving.
  • 3 Medium Onions – Roughly chopped
  • 2 Medium Tomatoes – Roughly chopped
  • 1 cup coriander – Roughly Chopped
  • 1 tablespoon ginger garlic paste
  • 3 tablespoon oil and 1 tablespoon ghee.
  • Juice of half lemon
  • Onion rings for garnish – Optional
  • Salt as per taste

The Masalas

  • 2 Teaspoons red chilli powder
  • 1 Teaspoon Turmeric Powder
  • 1.5 Teaspoon Garam Masala
  • 1 teaspoon dhaniya powder
  • 1/2 teaspoon jeera powder
  • 1/4 teaspoon hing powder
  • Crushed Kasuri Methi – Optional

Cooking Method

Heat the oil and ghee in a kadhai. Add the chopped onions and sauté until translucent. This should take around 5-7 minutes on medium-high flame.

Now add the hing and sauté for 30 seconds. Now add the ginger garlic paste and sauté for about a minute or till the raw smell goes away.

Lower the flame, add all the masalas one by one and sauté for about 2 minutes. Once the masalas are cooked add the chopped tomatoes. Mix well. Add some salt to speed up the cooking of the tomatoes. Cook till the tomatoes are mushy. This should take about 5 minutes of sautéing on high flame.

Now add the paneer and mix well. Season with salt as per taste. Remember we have already added some salt while cooking the tomatoes. Keep cooking until the oil starts separating at the sides whilst occasionally mixing it. Add the lemon juice. Garnish with freshly chopped coriander. Paneer bhurji is ready in no time. You can also sprinkle crushed Kasuri Methi on top for that magical addition of flavour and aroma! Totally optional, your dish will still be mouth-wateringly awesome.

Serve hot with your choice of bread. Best had with chapati, naan or as a topping on a toasted bread.

Your final dish should look like this!!

Lockdown Learning - Paneer Bhurji, Khaan Paan India
Lockdown Learning – Paneer Bhurji, Khaan Paan India

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