AuthorChandniA delicious, paneer subzi you can make in 10 minutes flat.
Paneer bhurji is one of my all-time favourite paneer recipes. It takes me back to my childhood when Ma would make it every now and then as a little treat and we’d all sit around the table really excited and dig in with hot ghee-laced phulkas.
When I moved out of home a few years ago and found myself craving paneer bhurji, I tried ordering it from so many restaurants but all of them were disappointing and I couldn’t figure out why. So I did what every kid does when they’re away from home and are craving home food. I called Ma and asked her for her recipe.
This is the recipe I’ve been following since then and I’ve made it quicker with the use of the onion tomato gravy base. I love that I can whip this up in 10 minutes on my lunch break while I work from home.
How do you make Paneer Bhurji in 10 minutes?
With my onion tomato gravy base! If you haven’t tried it yet, it’s a great way to fast forward a lot of your favourite recipes. Get the recipe here and make a batch over the weekend for super quick meals like this 10-minute paneer bhurji, all week long. Get the recipe here >
If you don’t have the onion tomato gravy base on hand, this will take awhile longer to cook, but it’s still worth it. Just add 1 finely chopped onion after you sputter the cardamom and jeera, let it caramelise and then add a chopped tomato, let it turn mushy, and then continue on with the recipe.
Can I make this with store-bought paneer?
Of course! Just crumble up a block of paneer and you’re good to go. If you want to make the paneer at home, that’s pretty easy too. Bring 1 litre of milk to a boil and then add 1 tsp salt and 2 cups of curd. Turn the heat down to low and let it cook for a few minutes. The milk will curdle and you’ll have some delicious homemade paneer. You could also use lemon or vinegar to split the milk but I find that makes the paneer a bit tangy.
10-minute Paneer Bhurji Recipe Video
10-minute Paneer Bhurji Recipe
To make paneer bhurji in 10 minutes, start by heating 1 tbsp oil in a pan. Sputter 1 tsp jeera and 2 cardamom pods. If you want it spicy, add some chopped green chillies and let them crisp up. Next add 2 tbsp onion tomato gravy base and 1 tbsp ginger garlic paste. Fry this well.
Add salt to taste and the dry masalas - ¼ tsp haldi, ½ tsp red chilli powder, ¼ tsp garam masala and 1 tsp dhaniya powder. If you want your paneer bhurji to be a little tangy, also add ¼ - ½ tsp of dry mango powder. Fry this mixture well for a few minutes until the masalas are cooked out.
Add a handful of washed methi leaves and cook until the leaves wilt down. This is an optional step but a highly recommended one. The methi adds a delicious flavour to paneer bhurji. If you don’t have fresh methi on hand, you could add some kasuri methi instead. Remember to rub the kasuri methi between your palms to activate the flavour.
Add half a cup of water, bring it to a boil and then add the crumbled paneer. Mix this up well and let it simmer for a few minutes so the paneer can soak up all the flavours. Your paneer bhurji is ready in just 10 minutes! Garnish with coriander leaves if you have them and enjoy with hot ghee phulkas or ajwain parathas.
Note: If you want to make this more substantial you could also add some peas after the dry masalas are cooked, and once they're cooked through add the paneer.
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Ingredients
Directions
To make paneer bhurji in 10 minutes, start by heating 1 tbsp oil in a pan. Sputter 1 tsp jeera and 2 cardamom pods. If you want it spicy, add some chopped green chillies and let them crisp up. Next add 2 tbsp onion tomato gravy base and 1 tbsp ginger garlic paste. Fry this well.
Add salt to taste and the dry masalas - ¼ tsp haldi, ½ tsp red chilli powder, ¼ tsp garam masala and 1 tsp dhaniya powder. If you want your paneer bhurji to be a little tangy, also add ¼ - ½ tsp of dry mango powder. Fry this mixture well for a few minutes until the masalas are cooked out.
Add a handful of washed methi leaves and cook until the leaves wilt down. This is an optional step but a highly recommended one. The methi adds a delicious flavour to paneer bhurji. If you don’t have fresh methi on hand, you could add some kasuri methi instead. Remember to rub the kasuri methi between your palms to activate the flavour.
Add half a cup of water, bring it to a boil and then add the crumbled paneer. Mix this up well and let it simmer for a few minutes so the paneer can soak up all the flavours. Your paneer bhurji is ready in just 10 minutes! Garnish with coriander leaves if you have them and enjoy with hot ghee phulkas or ajwain parathas.
Note: If you want to make this more substantial you could also add some peas after the dry masalas are cooked, and once they're cooked through add the paneer.