Paneer Ki Bhurji

Image showing Paneer Bhurji (Scrambled Cheese)

Paneer Bhurji (Scrambled Cottage Cheese) is one of the simplest and quick recipes and yet so tasty and delicious. My favourite with Parantha or Roti. Enjoy the full recipe.

How to make Paneer Ki Bhurji:

Objective: Learn how to make authentic Paneer Bhurji (Scrambled Cottage Cheese).

Preparation Time: 5-7 minutes

Cooking Time: 15-20 minutes

Total time: 20-25 minutes

Servings: 6-7

Cuisine: Indian

How to make Mushroom yakhni

Video: Video showing the detailed recipe

Video duration: 07:20 minutes.

Watch the full video for complete recipe here.

Ingredients:

Recipe Specific Ingredients:

Cottage Cheese: 500 Gms

Onions: 2 Mid sized

Tomatoes: 2 Mid sized

Spices:

Asafoetida: 1 pinch

Cumin Seeds: 1 tea spoon

Ginger Powder: 1 tsp

Fennel Powder: 1 tea spoon

Coriander Powder: 1/2 tsp

Pepper Corn: 1 tsp

Big Cardamom: 2-3 Pieces

Cinnamon: 1 piece of 1 inch length

Basic Ingedients:

Salt: 1 tsp (as per taste)

Green Chilies: 2-3

Red Chilly powder: 1/2 tsp

Mustard Oil: 1spoon

Garlic: 4-5 cloves

Ginger: 1 inch

How to do the basic preparation:

Mesh the cottage cheese.

Chop the onions and tomatoes

Grind 1 tsp of pepper corns, 3-4 big cardamom and 1 inch of cinnamon to powder.

Chop Ginger garlic or make a paste.

Buy the utensils and appliances for chopping and walnut wooden cutting board here.

How to cook:

Heat some oil (1 to 1 1/2 tea spoon) in a pan.

Add some asafoetida (1 pinch), cumin 1 tsp and saute it well.

Add chopped onions. Fry them till they turn translucent.

Add chopped garlic, ginger paste.

Add chopped tomatoes. Fry till oil starts separating out.

Add the spices 1/2 tsp turmeric, 12 tsp coriander powder, 1 tsp fennel powder, 1/2 red chili powder and salt.

Mix it well

Add the meshed cottage cheese.

Mix the ingredients well.

Add chopped green chillies and cook for 5-7 minutes on low to medium flame.

Add powdered cinnamon, cardamom and pepper corn.

Mix all the ingredients and cook for another 3-4 minutes.

Add coriander leaves.

Mix it well

Dish out and serve it hot.

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About Sanjay Pandita 67 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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