Paneer Bhurji (Scrambled Indian Cottage Cheese)

Good afternoon,

My love for paneer (Indian cottage cheese) knows no bounds! Paneer is my favorite and I am glad that my kids like it as well but my husband doesn’t ! Somehow this time, I convinced him to taste bhurji and to my surprise, i noticed that he silently reached out for the bowl again! I knew instantly, without him uttering a word in my praise that this dish is a hit and next time no convincing is required!! (haha)

You can serve it in lunch or dinner as a side dish and the leftover bhurji can be used to make delicious sandwiches. You can use store bought paneer but I recommend using homemade paneer and as it does make a difference to the texture and taste of dish.

Good to know

Paneer (Indian cottage cheese) is rich in protein & folate, helps regulate blood sugar and strengthens bones & teeth.

Makes 3-4 servings
Course : Side dish
Cuisine: Indian
Difficulty level : Easy


250 gm Paneer (Indian cottage cheese)
1 green chilli, finely chopped
1 medium onion, finely chopped
1 medium tomato, tightly chopped
2 tsp ginger garlic paste
1/4th tsp cumin seeds (jeera)
1/2 tsp red chilly powder (I have used kashmiri mirch powder)
1/2 tsp turmeric powder (haldi)
1/2 tsp coriander powder
1/4th tsp garam masala
2 tsp refined oil
Salt to taste
A bunch of fresh coriander/cilantro leaves
Main Ingredients


1. Heat a pan, add 2 tsp oil, now add cumin seeds and let them turn brown & release earthy aroma!

2. Add 2 tsp ginger garlic paste, saute till raw smell goes away (usually for 10-15 seconds on low flame)

3. Add finely chopped green chilli & chopped onion, saute till translucent.

4. Add red chilly powder, turmeric powder, coriander powder & chopped tomato. Saute till the masala paste starts to leave oil.

5. Add Paneer (cottage cheese) and salt to taste. Mix well & cook for few minutes on slow flame. (Don’t overcook the paneer as it can become chewy)

6. Garnish with fresh chopped coriander leaves and serve hot.

Paneer Bhurji

This also makes for a convenient to carry tiffin recipe, just pack it with roti or paratha.

Paneer Bhurji

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Amla sabji (Indian Gooseberry side dish)

Hello Friends,

I started making Amla sabji because every time I ate pickle bought from the market, I ended up with an irritated throat. I am glad now I have finally found one brand of pickle that suits me well but it’s in Dehradun, little far away from where i live, so this easy amla recipe which is made using  pickle masala (spices) comes in very handy.  I always knew that amla (Indian Gooseberry) has high level of vitamin C, is good for hair and skin but didn’t know that it has bodybuilding benefits as well, until I googled for it, like It enhances protein synthesis, is good for strengthening muscles and helps build lean muscle mass. Now that’s a lot given it’s price!  😀

Amla sabji (Indian gooseberry – side dish)
Cooking Time: 10-12 min
Serves : 2-4
Cuisine: North Indian
Course: Side Dish
Difficulty level : Medium
Amla (Indian Gooseberry)4-5
Kalonji (Black seeds)  1/4th tsp
Saunf (Fennel seeds)1/2  tsp
Sarson dana (Black Mustard seeds)1/4th tsp
Hari mirch (Green chilly)    1 slit
Whole dried red Kashmiri chilly  1
Jeera (Cumin seeds)            1/4th tsp
Ajwain (Carom Seeds)1/4th tsp
Mustard/Refined oil2 tsp
Haldi (Turmeric powder)1/4th tsp
Lal Mirch (Red chilly powder)1/4th tsp
Salt to taste

PS: You can add little Jaggery(gur) if you find it too tangy!


1.  Wash, chop and deseed the amla

2.  Heat the oil in a pan and add green chilly, red kashmiri chilly whole, Jeera (cumin seeds),  Sarson dana (mustard seeds), kalonji (black seeds), Saunf (Fennel seeds), Ajwain (carom seeds) and sauté for few seconds.

3.  Add amla, haldi (Turmeric powder), Red chilli powder, salt and sauté on low flame for 1 minute.

 4.  Add Jaggery (if needed) along with ½ cup of water, mix and cover with a lid and cook for 4-5 minutes. You can add little more water (if needed) and cook till the amla is nice and soft.

  5. Garnish it with coriander and enjoy as a pickle or side dish.

Raw Amla

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