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Paneer Bhurji

Paneer Bhurji

Paneer Bhurji recipe - Soft scrambled Amritsari Paneer Bhurji recipe. 
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Course: Breakfast
Cuisine: indian cuisine
Keyword: Paneer, panner recipes
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Calories: 385kcal
Author: Rekha Kakkar


  • 1 tablespoon butter
  • ½ tablespoon oil
  • ¼ cup onions pyaz,chopped
  • 2-3 green chillies hari mirch,chopped
  • 4-5 slices of tomatoes c tamatar
  • 8-9 ginger julienne adrak barik lambi kati hui
  • Salt to taste
  • ¼ teaspoon Turmeric haldi
  • ½ teaspoon Kashmiri red chilli powder lal mirch
  • ¼ teaspoon black pepper powder kali mirch
  • ½ teaspoon coriander powder dhania
  • 1 teaspoon chickpea flour besan, roasted
  • 1 tablespoon curd
  • 1 tablespoon coriander leaves  hara dhania, chopped
  • 150 grams Paneer crumbled
  • ¼ cup water


  • Heat some butter and oil in a pan on medium flame.
  • Add in the chopped onions and chillies and saute them until the onions are translucent.
  • Put in the sliced tomatoes, mix well and roast the masala until it is light brown and till the tomatoes are cooked( 3-4 minutes).
  • Now add the ginger juliennes and saute them together.
  • Sprinkle some salt, Kashmiri red chilli powder, turmeric powder, coriander powder, black pepper powder and mix them in the masala.
  • Cook for about 1-2 minutes and add roasted besan to it. Mix again.
  • Add curd, stir in the masala and add little water.
  • Sprinkle some fresh coriander leaves and cook the masala well until brown.
  • When oil starts to leaves the sides of the pan add in the crushed paneer and cook for 2-5 minutes.
  • Serve in a bowl and garnish the Amritsari Paneer bhurji with fresh coriander leaves, slit green chilli and a few ginger juliennes.


Calories: 385kcal