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Paneer Bhurji

Prep Time:

10 minutes

Cook Time:

20 minutes




  • 150 g paneer, scrambled between your fingers or grated. 

  • 1/2 medium onion, finely diced. 

  • 1/2 medium tomato, finely diced. 

  • 2 cloves garlic, crushed. 

  • 1 inch ginger, crushed. 

  • 2 green chillies, finely chopped.  

  • 2 tsp Oil. 

  • 1/4 tsp turmeric powder. 

  • 1/2 tsp red chilli powder or Kashmiri chilli powder. 

  • 1 tsp Kasoori methi (dried fenugreek leaves). 

  • Salt to taste. 

  • Coriander to garnish.


1. Heat oil in a pan on medium high. Add a few cumin seeds to test it is ready, and then add all the cumin seeds. 

2. Add the garlic, ginger and chillies and give the pan a good mix. 

3. Cook for 2-3 minutes and then add the onions. Stir well. 

4. Let the onions cook for about 8 minutes, softening but overcooked. Add the turmeric, chilli powder and salt to taste. Give the pan a thorough mix. 

5. After a further few minutes of letting the spices mix through, add the tomatoes and stir well.  

6. After letting the tomatoes cook for about 5 minutes, add the paneer and stir well. It's important to make sure all the spices coat the paneer well. Let this cook for 5 minutes. 

7. Taste and adjust any spices, and now add the Kasoori methi. You can now give it a final stir and turn off the heat.  

8. Serve it with a sprinkling of freshly chopped coriander.

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