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Paneer Bhurji | Creamy Restaurant Style Paneer Bhurji

The only paneer bhurji recipe I follow — and it disappears faster than I can make it! 😄 Soft grated paneer cooked in a butter base with browned onions, capsicum, tomatoes and a flavour packed masala of pav bhaji masala, garam masala and red chilli powder. Finished with fresh cream and coriander. Ready in 15 minutes. Family approved and absolutely delicious with chapathi, phulka or toasted bread! 🧀🔥🤍
Prep Time 10 minutes
Cook Time 10 minutes
Course: Main Course, Side Dish
Cuisine: Indian

Ingredients
  

  • 4 onions finely chopped
  • 2 tomatoes finely chopped
  • 1 medium capsicum chopped
  • 3 green chillies finely chopped
  • 1 tbsp garlic finely chopped
  • ½ tbsp ginger finely chopped
  • 3 tbsp butter
  • 1 tbsp oil
  • 1 tsp pav bhaji masala
  • 1 tsp garam masala
  • tsp red chilli powder
  • A pinch of turmeric powder
  • A pinch of dhaniya powder
  • Salt to taste
  • 200-250 g paneer grated
  • 2-3 tbsp fresh cream
  • Fresh coriander leaves
  • A splash of water

Equipment

  • pan

Method
 

  1. Add butter and oil to pan. Fry onions until nicely browned.
  2. Add garlic, ginger and green chillies. Fry till raw smell disappears.
  3. Add capsicum and sauté well.
  4. Add tomatoes and salt. Cook till completely soft.
  5. Add pav bhaji masala, garam masala, red chilli powder, turmeric and dhaniya powder.
  6. Add splash of water and cook for 5 minutes.
  7. Add grated paneer and mix really well.
  8. Finish with fresh cream and coriander leaves.
  9. Serve hot with chapathi, phulka, paratha or toasted bread.

Notes

Brown onions really well — don't rush!
Butter + oil combination gives restaurant style richness.
Grate paneer — don't crumble by hand!
Add water with spices to prevent burning.
Cook spices 5 minutes before adding paneer.
Add cream at the end on low flame.
Don't overcook paneer — just mix and finish!
Best eaten fresh immediately.
Goes with chapathi, phulka, paratha, toasted bread and even rice!