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Easy And Quick Paneer Bhurji

An easy & quick recipe, wherein, soft Paneer is balanced with crunchy veggies. Perfect for busy mornings. Also, check the Jain version.

Course Main Course
Cuisine Indian
Keyword Paneer Crumble
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Servings 4
Author Samira


  • 200 g Paneer
  • 1 Pc Onion
  • 1 Pc Tomato
  • 1 Pc Capsicum
  • Salt to Taste
  • 1/2 tsp Garam Masala (Whole Spice Powder)
  • 2 tsp Tomato Ketchup (Optional)
  • Chopped Green Coriander To Garnish


  1. Chop onions, capsicum, tomatoes and crumble paneer. I use my food processor for chopping as well crumbling paneer.
  2. Heat oil in a wok. Add chopped onions, capsicum, tomatoes and crumbled Paneer. Yes, all together!

  3. Mix salt and Garam Masala.

  4. Toss everything on high flame and continue cooking till all the water dries up. This is because Paneer has a lot of water and when heated it releases it.

  5. By the time water dries up, veggies too gets cooked partially. As we want little crunchy veggies only

  6. When all the water in it almost dries up then add tomato ketchup.
  7. Toss and its ready.
  8. Do not cook much after the water has dried up else Paneer will get chewy.

  9. Garnish with green coriander.

  10. Serve with love, chapati optional.

Jain Paneer Bhurji

  1. This recipe of Paneer bhurji tastes awesome even without onions. Follow the recipe as it is sans onions. Believe me, you will love that version too.

Recipe Notes


  1. Cook on high flame only otherwise Paneer will get chewy.  It takes roughly 5 to 6 minutes. During this time, water evaporates and other veggies are cooked too.
  2. Keep tossing every now n then.
  3. Switch off the flame as soon as the water dries up, otherwise paneer will get rubbery (chewy).