How to Make Paneer Bhurji | Punjabi Paneer Bhurji Dry Recipe (पनीर भुर्जी )| Scrambled Paneer. This paneer bhurji is a ‘Punjabi Egg Bhurji’ inspired dish and has similar taste and texture. This satisfying bhurji is served as a side dish to accompany paratha/roti for lunch or dinner. This can also be served as the main breakfast dish along with toasted bread slices.
Happy 1st of August everyone!
The month of July is over and so does the holiday month. The month of July is the month of holidays for kids, and the month of August is back-to-school month here. But this time the schools started again on July 31st, because it was a Monday. So we can’t really say that the whole of July is the holiday month. That would be technically wrong. 😉 But that is okay, because I had a lots of fun in this July.
Little A’s kindergarten started on Monday this week, and I made her favorite Paneer bhurji for her dinner as a back-to-learning celebration. She enjoyed it. This delightful bhurji is served as a side dish to accompany paratha/roti for lunch or dinner. This can also be served as the main breakfast dish along with toasted bread slices.
Bhurji per se is a popular North Indian dish. The accurate translation of bhurji is ‘scrambled’. In North India, many dishes come with the name of bhurji. And paneer bhurji and ‘egg bhurji’ aka ‘anda bhurji’ are one of the most popular ones. Paneer bhurji is made from crumbled or grated paneer.
There are also other bhurjis which are popular in North India such as ‘Matar Panner Bhurji’, ‘Tofu Bhurji’, Egg Bhurji, ‘Palak Paneer Bhurji’ and many more. One of the best things about all the bhurji recipes that they all are very quick and easy to make. They are not time-consuming, and that’s why they are quite popular for breakfast as well.
This paneer bhurji is an ‘Punjabi Egg Bhurji’ inspired dish and has similar taste and texture. This dry Paneer Bhurji is prepared using grated paneer with onions, tomato and green peas, capsicum and some spices. It’s a speedy recipe which does not take much time to prepare.
There are two types of paneer bhurji — Dry Paneer bhurji and Paneer Bhurji Gravy.
Today I am sharing the dry version of this spicy paneer dish. I am making this Punjabi style dry bhurji which you get to eat at ‘dhabas’ (meaning roadside eateries). This bhurji gives the ‘dhaba’ style taste but with much more better in terms of freshness, hygiene and health.
Making paneer at home is always fun, so I always make my own paneer. You can also use store-bought paneer for making this recipe, but if you want to make a good homemade paneer, then you can try this Homemade Paneer Recipe I have shared earlier.
Whenever I cook this dry paneer bhurji, I either eat it alone without anything. But If I want to accompany it with something I prefer to have it with some plain paratha, or I stuff it in my toast. Luckily if I have leftovers then I stuff this in my parathas. So paneer stuffing also makes a lovely stuffed paneer paratha.
Some important expert tips while making this ‘Punjabi Style Dry Paneer Bhurji’:
- I made this using rapeseed oil, but you can make it in butter or ghee to make it richer.
- I added water to this bhurji, but you can replace the same amount of water with milk.
- I am making this dhaba style Punjabi paneer bhurji, that’s why I added bell pepper aka capsicum, but you can omit this.
- I have used red bell-pepper, but you can use any colored bell-pepper of your choice.
- You can use crumbled paneer for this recipe. I personally prefer grated paneer and it looks palatable too.
- If you are using grated paneer then make sure to use chilled paneer. This way your paneer would not fall apart while grating.
- If you are vegan, then simply swap paneer for tofu and rest of the recipe would be the same.