Paneer Bhurji recipe

Paneer Bhurji-


  • Prep Time : 10 mins
  •  Cook Time : 15 mins
  • Serves:2


  • Paneer – 2 cups grated
  • Capsicum/Bell Pepper – 1 cup (chopped)
  • Onion – 1
  • Green chilli – 1 finely chopped
  • Ginger-garlic paste/crushed – 1 tsp
  • Tomato – 1


   Spice powder:

  • Turmeric powder – ½ tsp
  • Chilli powder -1 tsp
  • Coriander powder – 1 tsp
  • Garam Masala -1/2 tsp


   For the seasoning:

  • Oil – 1 tbsp
  • Bay leaves – 1
  • Cinnamon -1 piece
  • Cloves -4
  • Curry leaves – few
  • Red chili -1



  • Crumble or grate paneer.
  • Put tomato in boiled water, switch off the flame and let it set for 2 minutes. Put it in cold water, peel the skin and grind it to a paste.
  • Chop capsicum into small pieces. (Green color or a mix of colored capsicums can be used)



  • Heat oil, add seasoning ingredients, when it sizzles, add finely chopped onions and fry till they turn slightly brown.
  • Add ginger-garlic paste or crushed and saute for some more time.
  • Then add capsicum and cook for a few minutes. (do not overcook the capsicum, make sure it is crunchy)
  • Then add tomato puree, turmeric powder, chili powder, coriander powder, garam masala powder, salt needed, and cook for few minutes. Can cook with lid.
  • Add crumbled paneer and cook with lid again on a medium flame for 5 to 7 minutes until everything gets blended well with the masala
  • Few pinches of crushed Kasuri methi leaves/Dried fenugreek leaves can be added

Garnish with coriander leaves and serve hot with chapatti, naan or any Indian Bread. You can also use it as a stuffing for chapatti rolls or sandwiches.


  • Any capsicum or other veggies can be used
  • Even chopped tomatoes can be used when you don’t have time to blanch and puree it

Thank you.

More such recipes:

Paneer butter masala
Tiffin sambar in hotel style
Peas Potato Milk Curry
Moong dal for roti