Paneer Bhurji

Vegetarian · 30 minutes

Paneer Bhurji

Crumbled paneer, tomatoes and peas for a quick, savoury skillet meal.

Prep 10 min · Cook 20 min · Serves 3

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Golden paneer bhurji with tomatoes and coriander on a white plate
Serving variation. Photo: Delicious Paneer Bhurji Recipe By Sameer Goyal — Sameer Goyal · CC BY-SA 2.0. Cropped to fit; image and crop retain the linked licence.

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Paneer Bhurji

Crumbled paneer, tomatoes and peas for a quick, savoury skillet meal.

Serves 3 · Prep 10 min · Cook 20 min

Ingredients:

Scaling changes ingredients and servings. Use a suitable pan and check doneness; cooking time may vary.

Ingredients

Tick ingredients as you go.

Method

  1. Heat the oil in a frying pan over medium heat. Cook the onion for 4–5 minutes until softened, then stir in the garlic and ginger for 1 minute.
  2. Add the tomatoes, cumin, turmeric and chilli powder. Cook for 3–4 minutes, stirring, until the tomatoes soften.
  3. Add the peas and enough of the measured water to prevent sticking. Cook for 2–3 minutes until the peas are hot and tender.
  4. Fold in the crumbled paneer and garam masala. Cook gently for 2–3 minutes until hot. Avoid overcooking so the paneer stays tender. Add salt to taste and fresh coriander.

Contains milk (paneer). Serve with paratha, roti or rice and a simple salad. For a dairy-free variation, use firm tofu instead of paneer and check all accompaniments.

Times are approximate. Ingredients and dietary labels refer to the recipe as written; check packaged ingredients and accompaniments.

Make it work in your kitchen.

For a gentler dish, start with less chilli. Keep the other spices for flavour, taste near the end and adjust the seasoning before serving.

Prepare your ingredients before heating the pan. Add small splashes of water if a masala catches, and use the cooking cues in the method to judge when it is ready.

Serve alongside red lentil and spinach dal or vegetable pulao. Browse more vegetarian recipes.

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