Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Paneer Bhurji

Crumbled fresh paneer scrambled with onions, tomatoes, and spices into a loose, fragrant dish — Punjab's quick lunch answer, eaten with roti at dhabas and homes from Chandigarh to Amritsar.

🧺 Ingredients

• 300g fresh paneer, crumbled
• 2 medium onions (200g), finely chopped
• 2 medium tomatoes (200g), finely chopped
• 2 green chillies, finely chopped
• 1-inch ginger, grated
• 3 tbsp oil or butter
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 capsicum (optional), finely diced
• Fresh coriander, lemon juice
• Salt to taste
• Paneer bhurji is best eaten within 10 minutes of cooking — it dries out quickly.

👩‍🍳 How to make Paneer Bhurji

1. Heat oil/butter in kadai on HIGH.
2. Add cumin — splutter 30 sec.
3. Add onions — fry HIGH 5 min until golden-brown at edges.
4. Add ginger, green chillies — fry 1 min.
5. Add tomatoes.
6. Cook MEDIUM-HIGH 3–4 min until they soften and integrate with onions.
7. Add turmeric, chilli powder, coriander powder — stir 1 min.
8. Add capsicum if using — stir-fry 2 min on HIGH.
9. Add crumbled paneer.
10. Toss on MEDIUM-HIGH 2–3 min — paneer absorbs masala and gets lightly golden in spots.
11. Do not overcook — paneer toughens.
12. Add garam masala, squeeze of lemon, fresh coriander.
13. Toss once.
14. Serve hot.

Track the macros of Paneer Bhurji and 100s of Indian dishes with Nutri Macro India.