Paneer Bhurji — a simple but soul-satisfying dish that’s quick to make but tastes like it came straight out of a dhaba or restaurant kitchen. Perfect for breakfast, lunch, or dinner with paratha, roti, or even stuffed in a sandwich.
🧀🥄 Restaurant-Style Paneer Bhurji Recipe
📝 Ingredients
Paneer – 250g (crumbled or grated)
Oil – 1 tbsp
Butter – 1 tbsp (adds that restaurant flair)
Cumin seeds – ½ tsp
Onion – 1 large (finely chopped)
Tomato – 2 medium (finely chopped or pureed)
Green chili – 1 (chopped)
Ginger-garlic paste – 1 tsp
Turmeric powder – ¼ tsp
Red chili powder – ½ to 1 tsp (to taste)
Coriander powder – 1 tsp
Garam masala – ½ tsp
Kasuri methi – 1 tsp (crushed)
Salt – to taste
Fresh coriander – chopped, for garnish
Lemon juice – a splash at the end (optional)
🔥 Instructions
1. Prep the Base:
Heat oil and butter in a pan.
Add cumin seeds and let them crackle.
Add chopped onions, sauté until golden.
Add green chili and ginger-garlic paste, sauté for a minute until raw smell is gone.
2. Build the Masala:
Add tomatoes, turmeric, red chili powder, coriander powder, and salt.
Cook until tomatoes are soft and oil starts separating.
Add kasuri methi and garam masala. Mix well.
3. Add the Paneer:
Add crumbled paneer and mix well with the masala.
Cook for 3–4 minutes on medium flame. Don’t overcook — you want the paneer soft, not rubbery.
Add a splash of lemon juice and fresh coriander.
🍽️ Serve With:
Hot buttered pav, roti, paratha, or toast.
Want to level it up? Stuff it in a grilled sandwich or wrap 🌯
✨ Pro Tips:
Use fresh homemade paneer for ultimate softness.
Add a spoon of cream or milk while mixing paneer for extra richness (restaurant-style trick).
You can toss in capsicum or peas for a veggie
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