🍳 Paneer Bhurji
Paneer bhurji is a North Indian dish of crumbled paneer cooked with onion, tomato and bell pepper, seasoned with turmeric, cumin and green chili. The paneer is scrambled rather than cubed, giving a soft, crumbly texture that soaks up the spices. It is a quick everyday meal eaten with flatbreads or as a filling, and often served for breakfast.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g paneer, crumbled
- 1 onion, finely chopped
- 1 tomato, chopped
- 1/2 bell pepper, diced
- 1 green chili, chopped
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric
- 1 tbsp oil
- Salt and fresh coriander
Method
- Heat oil and let the cumin seeds sizzle.
- Add onion and cook until soft, then add chili and bell pepper for 2 minutes.
- Add tomato, turmeric and salt and cook until the tomato breaks down.
- Stir in the crumbled paneer and cook 2–3 minutes, just until heated through.
- Finish with chopped coriander.
How to make it lighter
- Use light paneer if available, or mix in extra bell pepper to stretch the portion.
- Keep oil to 1 tbsp for two servings (≈ 120 kcal).
- Pair with a big salad instead of buttered flatbread.
History
Bhurji means scrambled in Hindi and Punjabi, and the dish is a vegetarian counterpart to egg bhurji, popular in Punjabi home cooking and roadside stalls. It is now common across India.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →