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Crumbling paneer by hand rather than cubing it gives this dish the same loose, scrambled texture as egg bhurji, which is exactly the dish it's modeled after - just built for anyone who doesn't eat eggs. The paneer itself barely needs cooking since it's already set; the real work happens in building the onion-tomato masala it gets tossed through at the end.
Per serving
320kcal
Calories
18
Prep Time
10 min
Cook Time
15 min
Servings
3 people
Difficulty
easy
Protein
10g
Carbs
24g
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Crumble the paneer into small, uneven pieces using your hands or a fork; set aside.
Heat the oil in a skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the diced onion and cook for 3-4 minutes, until softened and lightly golden.
Stir in the ginger-garlic paste and chopped green chilies, cooking for 1 minute until fragrant.
Add the chopped tomato, turmeric, red chili powder, and salt, and cook for 4-5 minutes, mashing the tomato slightly, until it softens into a thick, jammy base.
Add the diced bell pepper and cook for 2-3 minutes, until just softened but still slightly crisp.
Gently fold in the crumbled paneer, tossing to coat in the masala without breaking it down too much further. Cook for 3-4 minutes, until the paneer is warmed through.
Stir in the garam masala and most of the chopped coriander leaves.
Garnish with the remaining coriander and serve hot with roti, paratha, or toast.
Crumble the Paneer by Hand: Using your fingers rather than a knife gives an uneven, rustic texture closer to scrambled eggs, which is the whole appeal of bhurji-style dishes. Don't Overcook the Paneer: Since paneer is already fully set, it only needs a few minutes in the pan to warm through - cooking it too long can make it rubbery. Build the Masala Base Fully First: Letting the onion and tomato cook down properly before adding the paneer ensures the crumbled cheese gets coated in a rich, well-developed sauce rather than plain spiced onions.
Yes, store-bought paneer works fine - just make sure it's fresh and soft, since very firm or old paneer can be harder to crumble and won't absorb the masala as well.
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