Paneer Bhurji

Yesterday I posted how to prepare fresh paneer at home. So what did I do with that fresh paneer? – Bhurji. Paneer Bhurji is a dry paneer curry with onion, tomatoes and bell peppers. I love bell peppers with paneer. The crunchiness of the bell peppers with the soft texture of paneer pairs up well. A perfect dry curry for rotis and parathas.

FreshPaneerBhurji

Today is the last day of the blogging marathon. January went just like that. Last week was quiet a stretch for me but somehow managed it. :-) With fresh home made paneer, you can make rasagullas. But I went with this paneer Bhurji. When I started this marathon, I had posted only one paneer recipe. But with this marathon I was able to add three more and couple more to come in the month of Feb. Here are my other paneer recipes,

The masalas used in this dish are just coriander powder and red chilly powder. You can grind them fresh too. Just dry roast 1 tbsp of coriander seeds and 3 red chillies and grind them without adding any water. You can 1/2 tsp of cumin too.

Here is the recipe…

      Bhurji

Ingredients:

  • Crumbled Paneer / Home made paneer – Approx 2 cups
  • Finely Chopped Onion – 1/4 cup
  • Tomatoes – 2
  • Chopped Colored Bell Peppers – 1 cup
  • Coriander Powder – 1.5 tsps
  • Red chilly powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – 1.5 tsps
  • Cilantro – a handful
  • Oil – 2 tsps
  • Cumin seeds – 1 tsp

Steps:

  • Heat the kadai and add oil.
  • Once the oil is hot, add the cumin seeds.
  • As they start to crackle add the finely chopped onions and sauté until they are translucent.
  • Then add the chopped tomatoes and salt. Mix well and let it cook till they are soft and mushy.
  • Now add the chopped bell peppers, turmeric powder, red chilly powder, coriander powder and mix well.

BhurjiCooking1

  • Let it cook till the bell peppers become tender and let all the moisture evaporate.
  • Finally add the crumbled paneer and mix well. Make sure the paneer is incorporated well 

BhurjiCooking2BhurjiCooking3

  • Let it cook for couple of minutes and that’s it. Turn off the heat.

Add the fresh cilantro and serve hot with rotis or phulkas.

BhurjiPaneer

Notes:

  • If you don’t have fresh paneer, you can use the store bought. Grate the coarsely or pulse them for couple of minutes to get the coarse panner.
  • You can grind fresh masala by just dry roasting 1 tbsp of coriander seeds and 3 red chillies and grind them without adding any water.
  • Cumin powder is optional.
  • Adjust the spices and salt according to your taste.
  • You let it roast and let the panner brown too for smoky taste.
Paneer Bhurji
Paneer Bhurji is a dry paneer curry with onion, tomatoes and bell peppers. The crunchiness of the bell peppers with the soft texture of paneer pairs up well.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. Crumbled Paneer / Home made paneer - Approx 2 cups
  2. Finely Chopped Onion - 1/4 cup
  3. Tomatoes - 2
  4. Chopped Colored Bell Peppers - 1 cup
  5. Coriander Powder - 1.5 tsps
  6. Red chilly powder - 1/2 tsp
  7. Turmeric powder - 1/4 tsp
  8. Salt - 1.5 tsps
  9. Cilantro - a handful
  10. Oil - 2 tsps
  11. Cumin seeds - 1 tsp
Instructions
  1. Heat the kadai and add oil.
  2. Once the oil is hot, add the cumin seeds.
  3. As they start to crackle add the finely chopped onions and sauté until they are translucent.
  4. Then add the chopped tomatoes and salt. Mix well and let it cook till they are soft and mushy.
  5. Now add the chopped bell peppers, turmeric powder, red chilly powder, coriander powder and mix well.
  6. Let it cook till the bell peppers become tender and let all the moisture evaporate.
  7. Finally add the crumbled paneer and mix well. Make sure the paneer is incorporated well
  8. Let it cook for couple of minutes and that’s it. Turn off the heat.
  9. Add the fresh cilantro and serve hot with rotis or phulkas.
Notes
  1. If you don’t have fresh paneer, you can use the store bought. Grate the coarsely or pulse them for couple of minutes to get the coarse panner.
  2. You can grind fresh masala by just dry roasting 1 tbsp of coriander seeds and 3 red chillies and grind them without adding any water.
  3. Cumin powder is optional.
  4. Adjust the spices and salt according to your taste.
  5. You let it roast and let the panner brown too for smoky taste.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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