Scrambled Paneer or Paneer Bhurji, is a quick recipe that requires basic ingredients that you are likely to have in your fridge and requires very few spices. Along with Curried Yogurt, this is one of my favorite dishes to make on a weeknight after a busy day when I am rushed to prepare a meal. If you don’t have pre-prepared Paneer at home, it is very easy to make it from scratch. Actually, when making this dish, I recommend that you make the Paneer fresh.
Ingredients
1/2 tbsp Olive Oil
6 oz Chunk of Paneer or 6 cups Milk (2% or whole)
2-3 tbsp Lemon Juice or Vinegar
1/2 cup Red Onions (diced)
1/2 cup Tomatoes (chopped/crushed)
1-2 Green Chillies chopped (optional)
1 tsp Ginger-garlic Paste
1/2 tsp Cumin Seeds
1/4 tsp Turmeric Powder
1/4 tsp Sea Salt (adjust to taste)
Number of Servings (approximate): 2
Preparation
My preferred method when I cook the dish, is to make fresh paneer from scratch. It’s easier than it sounds – you just need to curdle the milk and strain out the whey from the paneer and then add it to the sauce. Follow the instructions for making Fresh Paneer until the step where you have the paneer separated from the whey. If you don’t have a cheese cloth, just use a fine meshed strainer and squeeze out excess water. Rinse the Paneer under some running water to remove any excess lemon juice or vinegar.
Paneer separated from the whey
If you’re using previously prepared paneer, you need to grate it. If the paneer was not freshly made, it is recommended to soak it in hot water for 15 minutes to soften it. It will also be much easier to grate the softened paneer.
Grated Paneer
Cooking
1. Heat the oil on medium heat and add the cumin seeds. When the cumin seeds start to sizzle, which should happen right away if the oil is hot, add the green chillies and the ginger-garlic paste.
2. When the ginger-garlic is cooked, that is you don’t get the raw smell and it may be lightly browned, add the onions.
3. Cook the onions until translucent, about 5 minutes, and add the tomatoes.
4. Add the turmeric and mix well and cook.
5. Cook until the tomatoes look mushed and the oil starts separating out.
6. Add the paneer and mix well and cook for another 4-5 minutes, and delicious scrambled paneer is ready.
Enjoy and curry on!
- ½ tbsp Olive Oil
- 6 oz Chunk of Paneer or 6 cups Milk (2% or whole)
- 2-3 tbsp Lemon Juice or Vinegar
- ½ cup Diced Red Onions
- ½ cup Chopped/Crushed Tomatoes
- 1-2 Green Chillies chopped (optional)
- 1 tsp Ginger-garlic Paste
- ½ tsp Cumin Seeds
- ¼ tsp Sea Salt (adjust to taste)
- Heat the oil on medium heat and add the cumin seeds. When the cumin seeds start to sizzle (should happen right away if the oil is hot) add the green chillies and the ginger-garlic paste.
- When the ginger-garlic is cooked (the raw smell goes away) add the onions.
- Cook the onions until translucent and add the tomatoes.
- Add all of the spices as well and mix well and cook.
- Cook until the tomatoes look mushed and the oil starts separating out.
- Add the paneer and mix well and cook for another 4-5 minutes.
My preferred method when I cook the dish, is to make fresh paneer from scratch. It’s easier than it sounds – you just need to curdle the milk and strain out the whey from the paneer and then add it to the sauce. Follow the instructions for making Fresh Paneer until the step where you have the paneer separated from the whey.
If you’re using previously prepared paneer, you need to grate it. If the paneer was not freshly made, it is recommended to soak it in hot water for 15 minutes to soften it. It will also be much easier to grate the softened paneer.
Related Recipes
Fresh Paneer
Saag Paneer
Paneer Jalfrezi
Peas and Paneer Curry
Product Recommendations
Cheesecloth
This is the easiest recipe to try for an amateur like me. Quick and simple when all ingredients available at home. Avi, you have well listed the instructions for simple recipes, making it easy to follow.
Thanks much! This is one of my favorite recipes as well – it’s delicious and quick and easy to prepare.