Spiced Paneer Bhurji

Spiced Paneer Bhurji is a quick, flavorful North Indian dish made with crumbled paneer cooked with onions, capsicum, aromatic spices, and fresh coriander. It is a protein-rich, vegetarian recipe that comes together in just 15–20 minutes, making it ideal for busy weekdays, breakfast, lunch, or dinner.

Recipe Highlights

• Rich in protein and calcium
• Quick and easy one-pan recipe
• Perfect for breakfast, lunch, or dinner
• Mild to spicy—adjust the chilli to your taste
• Great as a filling for wraps, sandwiches, and rolls

Ingredients

• 2 tbsp oil

• 1 tsp cumin seeds (jeera)

• 1 medium onion, finely chopped

• ¼ cup capsicum, finely chopped

• 1 tsp ginger-garlic paste

• ¼ tsp turmeric powder

• 1 tsp coriander powder

• ½–1 tsp red chilli powder (adjust to taste)

• 200 g paneer, grated

• Salt, to taste

• Fresh coriander leaves, chopped (for garnish)

Instructions

1. Heat the oil in a pan over medium heat.

2. Add the cumin seeds and let them splutter.

3. Add the chopped onion and capsicum. Sauté for 3–4 minutes until the onion begins to soften.

4. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

5. Add the turmeric, coriander powder, red chilli powder, and salt. Mix well and cook for 30 seconds.

6. Add the grated paneer and gently mix until it is evenly coated with the spices.

7. Cook for 2–3 minutes, stirring occasionally. Avoid overcooking to keep the paneer soft.

8. Garnish with freshly chopped coriander leaves and serve hot.

Serving Suggestions

Serve hot with roti, paratha, naan, buttered bread, pav, or toasted sandwiches. It also pairs well with jeera rice or can be used as a stuffing for wraps, rolls, and stuffed parathas.

Tips for Best Results

• Use fresh, soft paneer for the best texture.
• Do not overcook the paneer; 2–3 minutes is sufficient.
• Add a pinch of garam masala or kasuri methi at the end for extra flavor.
• Garnish generously with fresh coriander and a squeeze of lemon juice for a fresh finish.