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  • Preeti Shridhar

Paneer Bhurji

When you are in a hurry, Paneer Bhurji comes to your rescue.

It can be rustled up in a few minutes. Goes very well with roti/ paratha, or even bread.

Perfect for rolls too.

I haven't added too many spices as I wanted paneer to sing through the dish.

You can increase the quantity of green chili for a fiery version. You know I can't tolerate heat so I always  keep the chili  low.


Paneer 150 gms (Cottage Cheese)

Green peas 1/2 cup (boiled)

Capsicum 1/2

Onion 1 large

Tomatoes 2 large

Oil 2 tsp

Shah jeera 1/4 tsp

Jeera 1/4 tsp (Cumin Seeds)

Green chili 1 finely chopped

Ginger 1 tsp grated

Red chili powder 1/2 tsp

Salt to taste

Tomato Ketchup 1 tbsp

Lemon juice 1 tsp

Kasuri Methi 2 tsp

Coriander chopped 1 tbsp


  1. Chop the onions , capsicum and tomatoes into small cubes.

  2. Heat oil in a pan.

  3. Add Shah jeera and cumin seeds.

  4. Once they crackle, add onions, green chili and ginger.

  5. Saute for a couple of minutes.

  6. Now add capsicum.

  7. Saute for 2-3 minutes.

  8. Add tomatoes.

  9. Cook till tomatoes soften.

  10. Mash them a little .

  11. Add boiled peas..

  12. Mix everything well.

  13. Add red chili powder, salt, tomato ketchup.

  14. Mix well.

  15. Add crumbled paneer.

  16. Give it a stir.

  17. Cook for a couple of minutes so that paneer absorbs all the flavours.

  18. Crush kasuri methi between your palms and sprinkle over the paneer.

  19. Finish off with lemon juice.

  20. Taste and adjust seasoning.

  21. Garnish with chopped coriander.

  22. Serve hot.


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