Masaledar Paneer Bhurji is the ultimate North Indian vegetarian comfort dish! Scrambled paneer is cooked in a fragrant onion-tomato masala with aromatic spices. Ready in under 45 minutes, this creamy Amritsari Paneer Bhurji is ideal for busy weeknights or relaxed breakfasts. It's simple, pantry-friendly, gluten-free and protein-rich - the perfect go-to for a wholesome, flavor-packed meal. Serve it with pav, toast, roti, paratha, or rice.
🔍 Quick Look: Paneer Bhurji Recipe
- 🌍 Cuisine: North Indian
- ⏱️ Prep Time: 15 minutes
- 🍳 Cook Time: 30 minutes
- 🕒 Total Time: 45 minutes
- 👥 Servings: 6 people
- 📊 Calories: ~ 298.32 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Stovetop
- 👩🍳 Flavor Profile: Mildly spiced, aromatic, and delicious to taste
- ⭐ Difficulty: Easy -a vegetarian meal perfect for busy weeknight dinners
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What is Paneer Bhurji
Paneer Bhurji is a flavorful dish made with crumbled (scrambled) paneer cooked together with onions, tomatoes, spices, and fresh herbs. It has its roots in the vibrant kitchens of North India, particularly in Punjab and Amritsar, where it's often served hot at roadside dhabas with soft buttered pav or parathas. The dish evolved as a vegetarian twist on Anda Bhurji (Indian-style scrambled eggs), replacing eggs with paneer (Indian cottage cheese)- making it perfect for those who prefer vegetarian meals without compromising on flavor or protein.
Over time, this humble yet delicious dhaba-style Paneer Bhurji has become a staple across Indian homes and restaurants alike. Its rich, aromatic flavors come from everyday ingredients like onions, tomatoes, and ground spices, creating a comforting, hearty, and wholesome meal that's both satisfying and nourishing. Amritsari Paneer Bhurji is enjoyed as a quick breakfast, lunch, or dinner option. This masaledar bhurji is loved for its versatility, ease of preparation, and authentic North Indian dhaba-style taste.
Whenever I visit North India - whether it's Delhi, Amritsar, or on my way to Vaishno Devi - I have to stop at the local dhabas for a plate of hot, buttery Paneer Bhurji with pav. There's something so special about the rustic, smoky, and spicy dhaba-style bhurji that you just can't forget. In this Paneer Bhurji recipe, I've tried to recreate that same authentic roadside dhaba taste - the kind that instantly transports you back to those bustling roadside eateries of North India. It's rich, hearty, and full of homestyle comfort - just like the classic Amritsari Paneer Bhurji you get on the highway!
If you love cooking with Indian cottage cheese, you've got to try these delicious recipes next! 🍽️
From comforting curries to fun fusion dishes - there's something for every mood: Matar Paneer, Palak Paneer, Naan Pizza, Paneer Pulav, Spinach Puffs With Paneer, Paneer Masala Stuffed Peppers In Tomato Gravy, Chilli Paneer Dry, and Kadai Paneer. And yes, it works beautifully in desserts too - like these indulgent Paneer Gujiya Shells.
Why Make It
- 🇮🇳✨ Classic North Indian comfort dish - simple, flavorful, and packed with homestyle goodness.
- ⏱️🍳 Ready in under 45 minutes - perfect for busy mornings or weeknights when you want something wholesome, easy and quick.
- 🧅🍅🧄 Made with pantry basics - Indian cottage cheese, onions, tomatoes, and aromatic spices; no fancy prep required.
- 🍞🥙🍚 Versatile meal - serve with toast for breakfast, wrap in roti/paratha for lunch, or enjoy with rice or pav for dinner.
- 💪🌿 Protein-rich, vegetarian, keto-friendly, nut-free, soy-free, and naturally gluten-free - ideal for a balanced, satisfying meal.
- 🥡💛 Great for leftovers - tastes just as good the next day, perfect for meal prep or lunchboxes.
- 😍👩🍳 Aromatic and inviting - your kitchen will smell amazing while it cooks!
Ingredients Needed 🧾
Paneer - Fresh, soft paneer truly gives this dish its magic. Homemade paneer is ideal, but if it's not available, any good quality store-bought block works well. For best texture, avoid frozen cubes-use a full block and crumble it just before cooking.
Vegetables - Onions and tomatoes form the flavourful base of this North Indian scramble. Finely chopped or diced keeps the texture just right.
Yogurt - A subtle but important ingredient! Incorporating yogurt adds a creamy richness to the Punjabi paneer bhurji, elevating it beyond a simple stir-fry.
Besan (Gram Flour) - This little addition binds the mixture beautifully and lends a smooth body to the dish. Many dhaba-style versions include a hint of gram flour for depth.
Spice Blends - For that signature chatpata flavor you love: pav bhaji masala, chole masala and sambar powder form the heart of the spice profile. These layered masalas (alongside cumin seeds, turmeric, red chilli powder, amchur powder and chaat masala) give a rich, authentic taste.
Aromatics - Green chillies, ginger paste, garlic (or garlic paste), kasuri methi and fresh cilantro (coriander) stalks/leaves build the aroma and flavor complexity. Don't skip them!
Lemon Juice - A final squeeze of lemon cuts through the richness, adding bright tang and sealing the flavour profile.
How To Make It 🔪
To Make The Yogurt Mixture
- In a bowl, add yogurt.
- Add salt and besan (gram flour). Chef's Tip - I like to sieve the besan so there are no lumps - you can skip sieving if you're short on time.
- Then sprinkle in red chilli powder, turmeric powder, and amchur (dry mango) powder.
- Now add your flavour-boosters: sambhar powder, chole masala, and pav bhaji masala.
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- Whisk everything well until the mixture is smooth, with no lumps and all the spices evenly dispersed.
- Keep this aside while you move on to the main dish.
To Make Dhaba Style Bhurji Paneer
- Crumble the paneer and set it aside.
- In a pan, add butter + oil. Once the pan is hot, temper cumin seeds until fragrant.
- Add ginger paste, garlic paste, and minced green chillies. Sauté on medium flame for about a minute until you smell the base aromatics.
- Add chopped onions and the cilantro stalks (fine chop the stalks-they carry flavour!). Cook until the onions turn translucent.
- Stir in chopped tomatoes, salt, and a pinch of sugar. Mix, cover the pan and cook for about 8-10 minutes on medium flame, until the tomatoes are fully softened and have lost their raw edge.
- Now pour in the yogurt-besan-spice mixture. Reduce the flame to low. Add a splash of water (just enough to loosen the mixture) and mix gently. Cover and cook for another 4-6 minutes-be careful of splatters as the yogurt begins to thicken.
- Add the crumbled paneer. Gently fold it in, ensuring it absorbs the flavors without being mashed to oblivion. Cook on medium flame for another 4-6 minutes. (Tip: don't overcook or your paneer will turn rubbery.)
- Finish with a final flourish: a knob of butter, fresh chopped cilantro, a squeeze of lemon juice, some kasuri methi (crushed between your palms), and a little chaat masala. Mix gently and take it off the flame.
Serving Suggestions 🍽
Amritsari Paneer Bhurji is incredibly versatile and pairs well with a variety of breads, rice, and wraps. Serve this high-protein paneer bhurji hot with pav (water rolls), toast, or roti for a classic North Indian breakfast (Bhurji Pav) or lunch. For a fun twist, stuff it into bread to make a Scrambled Paneer Bhurji Sandwich, or use it as a filling for tacos, tortillas, or roti wraps - perfect for quick snacks or portable meals.
It also makes an excellent addition to brunch spreads, potlucks, and parties, offering a protein-rich, vegetarian option that's sure to be a crowd-pleaser. For a more indulgent experience, pair it with Amritsari pav or buttery parathas, letting the bread soak up the spicy, aromatic bhurji. You can also enjoy it alongside jeera rice or plain steamed rice for a comforting North Indian dinner.
💡 Pro Tip: Garnish with fresh cilantro, kasuri methi, or a squeeze of lemon just before serving to enhance the aroma and flavor. Pair it with Mocha Latte, Filter Coffee, Masala Chai, Pumpkin Latte, or Dalgona Coffee.
Priya's Recipe Tips 💭
When making Paneer Bhurji, use fresh, ripe tomatoes instead of puree- they give the dish a bright, natural flavor and slightly tangy sweetness that makes it truly authentic. For an extra indulgent touch, you can mix in a little khoya to enhance the texture, but there's no need for cream - the paneer and yogurt provide all the creaminess you need. Always crumble or grate the paneer before adding it to the masala so it evenly absorbs the spices and gives you that perfect, melt-in-the-mouth texture that's characteristic of a classic North Indian Paneer Bhurji.
FAQs 📖
Store-bought paneer can sometimes be a bit firm or rubbery, which affects the texture of your Paneer Bhurji. To get that soft, melt-in-the-mouth texture like you find in authentic Amritsari Paneer Bhurji, simply soak the paneer block in hot water for about 10 minutes before using it. This helps rehydrate and soften it naturally. Once it's tender, drain the water and gently crumble or grate the paneer before adding it to the masala. This small step makes a huge difference - giving your bhurji that luscious, creamy texture that absorbs all the flavors beautifully.
💡 Pro Tip: If your paneer still feels dense, try soaking it in warm milk instead of water for a richer flavor and softer bite - a trick often used in North Indian dhabas!
Amritsari Paneer Bhurji stores beautifully, making it perfect for meal prep or busy weekdays. Once cooled, transfer the bhurji to an airtight container and refrigerate it for up to 4-5 days. The flavors actually deepen as it rests, making it even tastier the next day!
To reheat, warm it on the stovetop or in the microwave with a splash of water or milk to restore its creamy texture. If you're planning ahead, you can also prep the masala base (onions, tomatoes, and spices) a day in advance and add fresh crumbled paneer just before serving for the best texture.
💡 Pro Tip: This scrambled paneer dish also freezes well for up to a month - just cool completely, portion into freezer-safe containers, and thaw overnight in the fridge before reheating. Perfect for quick, protein-packed Indian meals on busy days!
Want to enjoy all the flavors of Paneer Bhurji without the dairy? It's super easy to make a vegan version that's just as delicious! Simply swap paneer with firm tofu - it has a similar texture once crumbled and beautifully soaks up all the spices. Before using, gently press or squeeze the tofu to remove excess moisture, then crumble it with your hands or a fork.
For the creamy base, replace regular yogurt with unsweetened dairy-free yogurt (like almond, soy, or coconut yogurt) or use cashew paste for a rich texture. The rest of the ingredients - onions, tomatoes, herbs, and spices - are already vegan-friendly!
💡 Pro Tip: If you want that authentic dhaba-style flavor, sauté the tofu bhurji in a bit of vegan butter or coconut oil and finish with a sprinkle of kasuri methi and lemon juice. It's the perfect high-protein vegan meal that's comforting, flavorful, and ready in minutes!
Paneer Bhurji is one of those versatile North Indian dishes that you can easily adapt to suit your taste and dietary preferences. Here are a few delicious variations you can try:
Gravy-Style Paneer Bhurji: Want a richer, saucier version? Add a bit more yogurt or water while cooking. This creates a luscious, semi-gravy texture - perfect for pairing with pav, roti, or jeera rice.
Dry Paneer Bhurji: Prefer a drier, spicier version like you'd find at some roadside dhabas? Simply skip the yogurt and besan, and cook until all the moisture evaporates. This version is ideal for stuffing inside wraps, sandwiches, or parathas.
Jain Paneer Bhurji: For a no-onion, no-garlic variation, just skip onion, garlic, and ginger. Use more tomatoes, bell peppers, and fresh herbs for flavor. You can also add a pinch of asafoetida (hing) for aroma and depth.
💡 Pro Tip: Try mixing in peas, bell peppers, mushrooms, or spinach for extra nutrition and color. Each variation gives this Masaledar Paneer Bhurji a unique twist - while keeping it authentically Indian, flavorful, and comforting.
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Recipe 📖
Amritsari Paneer Bhurji Recipe - Dhaba-Style Scrambled Paneer
Equipment
Ingredients
To Make The Yogurt Mixture
- 1 cup yogurt
- 2 tablespoon besan
- ½ teaspoon turmeric powder
- 1 teaspoon red chilly powder
- 1 teaspoon amchur powder
- 1 tablespoon sambar powder
- 1 tablespoon chole masala
- 1 tablespoon pav bhaji masala
To Make Dhaba-Style Paneer Bhurji
- 12 oz Paneer
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste or fresh garlic
- 2-3 green chillies
- 1 cup chopped onion
- 2 tomatoes
- salt
- 1 teaspoon sugar
- ¼ cup water
For Garnish
- 1 tablespoon butter
- ½ cup chopped cilantro
- 1 tablespoon Kasuri Methi
- 1 teaspoon chaat masala
- 1 tablespoon lemon juice
Instructions
To Make The Yogurt Mixture
- In a bowl, add yogurt.
- Add salt and besan (gram flour). Chef's Tip - I like to sieve the besan so there are no lumps - you can skip sieving if you're short on time.
- Then sprinkle in red chilli powder, turmeric powder, and amchur (dry mango) powder.
- Now add your flavour-boosters: sambhar powder, chole masala, and pav bhaji masala.
- Whisk everything well until the mixture is smooth, with no lumps and all the spices evenly dispersed.
- Keep this aside while you move on to the main dish.
To Make Dhaba-Style Paneer Bhurji
- Crumble the soft paneer and set it aside.
- In a pan, add butter + oil. Once the pan is hot, temper cumin seeds until fragrant.
- Add ginger paste, garlic paste, and minced green chillies. Sauté on medium flame for about a minute until you smell the base aromatics.
- Add chopped onions and the cilantro stalks (fine chop the stalks-they carry flavour!). Cook until the onions turn translucent.
- Stir in chopped tomatoes, salt, and a pinch of sugar. Mix, cover the pan and cook for about 8-10 minutes on medium flame, until the tomatoes are fully softened and have lost their raw edge.
- Now pour in the yogurt-besan-spice mixture. Reduce the flame to low. Add a splash of water (just enough to loosen the mixture) and mix gently. Cover and cook for another 4-6 minutes-be careful of splatters as the yogurt begins to thicken.
- Add the crumbled paneer. Gently fold it in, ensuring the paneer absorbs the flavours without being mashed to oblivion. Cook on medium flame for another 4-6 minutes. (Tip: don't overcook or your paneer will turn rubbery.)
- Finish with a final flourish: a knob of butter, fresh chopped cilantro, a squeeze of lemon juice, some kasuri methi (crushed between your palms), and a little chaat masala. Mix gently and take it off the flame. Serve with pav.
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