Paneer Bhurji {Scrambled Indian Cheese}

by Kiran on September 11, 2015 · 9 comments

in Indian, Sides, Vegetarian

We don’t like cheese. There, I said it.

Sacrilege for a food enthusiast to dislike an ingredient that is so widely used in many recipes all around the world. But I digress. Everyone is entitled to dislike ingredients.

Don’t get me started with peas. Ewww 😀

Paneer Bhurji {Scrambled Indian Cheese} | @KiranTarun
I’d still eat peas if I have too. But given a choice, I’d give peas a pass. Very quickly.

Paneer on the other hand is a delicious exception. Personally, I could live without paneer but some days, serious cravings for crumbled paneer can be irresistible.

It’s just as easy as making scrambled eggs, but tastier!

Paneer Bhurji {Scrambled Indian Cheese} | @KiranTarun
We love having it as breakfast wraps or as a perfectly nutritious side to accompany dal, salad and chapati. Tummy is rumbling just as I’m typing.

Already planning to rustle up some paneer bhurji for a weekend brunch and I suggest you to do the same!

Paneer Bhurji {Scrambled Indian Cheese} | @KiranTarun

Print This Recipe Print This Recipe

Serves 3


  • 7 oz / 200 g soft paneer, crumbled
  • 2 tbsp cooking oil
  • 1/2 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 inch ginger, minced
  • 2 green chilies, chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 2 medium tomatoes, skinned & finely chopped
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • some water
  • garnish: sliced limes and fresh cilantro


  1. Make sure the paneer used here is soft. If not, soak paneer in some hot water. Once paneer has softened, drain the excess water, lightly crumble and set aside.
  2. Heat a non-stick skillet on medium. Once pan is hot, add oil. Wait for the oil to heat, sprinkle in cumin seeds and wait for the seeds to sputter before adding onions. Cook onions for a few minutes until soften and translucent before adding minced ginger, garlic, turmeric, chili powder and green chilies.
  3. Once onion is lightly browned, add chopped tomatoes. Stir to coat everything and allow the tomatoes to cook down in 5 to 7 minutes before adding garam masala and salt.
  4. Stir in crumbled soft cheese and a tiny bit of water, bring everything to a gently simmer, cover and cook for another 3 to 5 minutes. Remove cover and stir every now and then.
  5. Garnish paneer bhurji with fresh cilantro and a squirt of lime juice before serving it hot with rice, chapatis or rotis!


Paneer Bhurji {Scrambled Indian Cheese} | @KiranTarun
If you have access to frozen paneer, fully defrost and soak it in some hot water before use to yield a softer texture. Have a wonderfully delicious weekend, friends 🙂

Ever tried paneer bhurji before?


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{ 9 comments… read them below or add one }

1 Bina September 11, 2015 at 6:20 PM

Oh I love Paneer bhurji! Was introduced to it by a neighbor who was from Punjab. We ate it with white bread as kids and you are right… is really yum 🙂


2 Kiran October 23, 2015 at 5:30 PM

Someone from Punjab introduced you to paneer bhurji?! That’s very interesting and looks like food equals to diversity 🙂


3 Rosa September 13, 2015 at 12:43 PM

That looks so delicious and comforting!




4 Kiran October 23, 2015 at 5:42 PM

Very comforting. Thanks Rosa 🙂


5 Raymund September 15, 2015 at 3:57 PM

If its cheese I would easily fall in love with it
Raymund recently posted..Lindt Factory Store Again! (Zurich, Switzerland)


6 Kiran October 23, 2015 at 5:33 PM

hahaha, ditto!


7 Shatakshi September 22, 2015 at 9:20 AM

I will be sure to try the Paneer Bhurji for my next post on Party Foods. 😀
Shatakshi recently posted..Lehenga Dupatta Drape Styles (Part-2)


8 Kiran October 23, 2015 at 5:34 PM

Yay! Let me know how it tastes!


9 MyKabulKitchen November 22, 2015 at 2:57 PM

What a unique recipe, I actually love cheese (soft cheese not the aged stuff, eek) but this takes it to a whole new level 🙂
MyKabulKitchen recently posted..From Kabul to Paris: Rose Petal Yogurt Opera Cake


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